Halloween Baking Recipes

• 2 cups Chelsea Caster Sugar
• ¼ cup Chelsea Golden Syrup
• 1 cup water
• ½ cup liquid glucose
• Red food colouring, to decorate
• 10 (120g each) small red apples
• 10 thick skewers

Pastry

• 1 ⅓ cups (170g) plain flour
• ¼ teaspoon salt
• 100g butter, cubed & chilled
• 1 egg, lightly beaten
• ¼ cup (40g) Chelsea Icing Sugar

Filling

• 600g peeled butternut pumpkin, peeled, cubed
• ½ teaspoon each ground ginger, nutmeg and cinnamon
• 2 tablespoon Chelsea Treacle
• ½ cup (125ml) thickened cream
• 2 eggs
• 1 cup (160g) lightly packed Chelsea Soft Brown Sugar
• Whipped cream, to serve
• Chelsea Easy Pour Golden Syrup, for drizzling on top

Meringues

• 3 egg whites
• ½ cup (115g) Chelsea Caster Sugar
• ½ teaspoon cream of tartar
• ⅓ cup (60g) Chelsea Icing Sugar, sifted

Raspberry Dipping Sauce

• 125g punnet fresh raspberries or frozen raspberries (defrosted)
• 4 teaspoons Chelsea Icing Sugar

• 250g butter, at room temperature
• 1 cup (200g) firmly packed Chelsea Soft Brown Sugar
• 1 cup (250ml) Chelsea Treacle
• 2 egg yolks
• 5 cups (750g) plain flour
• 2 tablespoons ground ginger
• 2 teaspoons mixed spice
• 2 teaspoons bicarbonate of soda
• Plain flour, to dust

Royal Icing

• 2 egg whites
• 2 teaspoons lemon juice
• 2 cups Chelsea Pure Decorating Icing Sugar
• Food colouring
• Tubes coloured Writing Icing, from supermarket

Cupcakes

• 100g butter
• ⅔ cup (160g) Chelsea Caster Sugar
• 2 eggs, lightly beaten
• 1 cup (150g) self raising flour
• ⅓ cup baking cocoa
• ¼ teaspoon bicarbonate of soda
• ½ cup milk

Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 tablespoon butter at room temperature
• 1 tablespoon Chelsea Golden syrup
• 2- 3 tablespoons boiling water
• Food colouring

Decorations

• Licorice straps cut into 5 cm lengths
• 6 black sugar covered jubes, sliced in half
• Tubes red & black glossy Writing Gels, from supermarket

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk

Halloween Icing

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 teaspoon soft butter
• 1-2 tablespoons hot water
• ½ teaspoon black colouring

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups Chelsea Caster Sugar
• 3 extra large eggs
• 2 cups plain flour
• 1½ tsp baking powder
• ¼ cup cocoa

• To Decorate
• 150g butter, diced and softened
• 125g Chelsea Vanilla Icing Sugar
• 125g Chelsea Chocolate Icing Sugar
• 6 tsp water
• Edible eyes
• Liquorice Strips
• Black fondant icing

Carrot Cake

• 1 ½ cups self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ¾ cup Chelsea Caster Sugar
• 2 medium carrots, peeled, finely grated
• 3 large eggs
• ¾ cup vegetable oil (e.g. rice bran or sunflower)
• ¼ cup Chelsea Treacle
• 250g cream cheese, softened
• 50g butter, softened
• ½ cup Chelsea Icing Sugar

Decoration

• 2 x 375g bags white chocolate melts
• 2 tsps vegetable oil
• 45 lollypop sticks or skewers
• 1 piece of Styrofoam
• 100g dark chocolate, melted

• 12 chicken or beef thin sausages, cut in half
• 3 sheets frozen puff pastry, cut into 1.5cm wide strips
• 1 egg beaten for egg wash
• ¼ cup poppy seeds

BBQ Sauce

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 Tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 Tbsps Chelsea Caster Sugar

• 200g dark chocolate, chopped
• 1 tablespoon Chelsea Golden Syrup
• 3 eggs, separated
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 cup (250ml) thickened cream
• Drinking chocolate (for gravel)
• Gingerbread cut into Tombstones
• Tiny flowers for decoration

• 1 ½ cups Chelsea Caster Sugar
• 1 tbsp Chelsea Golden Syrup
• 1 tbsp honey
• ¼ cup water
• ¼ tsp cream of tartar
• 2 tsps bicarbonate of soda
• 200g dark chocolate, melted

For the hand

• 8 leaves gelatine
• 600ml water

For the ginger syrup

• 125ml water
• 100g Chelsea Caster Sugar
• 50g peeled and sliced ginger
• 2 cinnamon sticks
• 5 whole cloves

For the punch

• 2 litres dark coloured juice, such as pomegranate or cranberry, chilled
• 2 litres sparkling water, chilled
• 300ml rum or vodka (optional)

Treacle cakes

• ½ cup butter
• ½ cup Chelsea Dark Cane Sugar, firmly packed
• ½ cup Chelsea Treacle
• 1¼ cups plain flour
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• ⅔ cup milk
• Licorice straps, cut into thin strips
• 1 tube white writing icing, for decoration

Caramel icing

• 60g butter
• ½ cup firmly packed Chelsea Soft Brown Sugar
• ¼ cup milk
• 1 cup Chelsea Icing Sugar, sifted