Spooky Recipes for Halloween

Frozen Banana Ghosts

Method:

1. Melt the white chocolate in a small bowl, either in a microwave (in short bursts on high power) or over a pan of simmering water (ensuring that the bowl doesn’t touch the water). Once melted, put it to one side for a bit.
2. Peel and half the bananas, and insert a lolly stick into the middle of each piece.
3. Line a large baking tray with baking paper, making sure there is room for the tray in the freezer.
4. Coat each banana half in chocolate, letting excess drip away.
5. Sprinkle each half with desiccated coconut, then place it on the baking paper in the tray and add chocolate drops for eyes and mouth (you can get creative by cutting drops into small pieces to make eyebrows or other facial features)
6. Freeze your spooky bananas for at least 4 hrs, and up to a week.

Creepy Eyeball Jelly

Method:

1. Push a blueberry into the hole of each lychee to make spooky ‘eyeballs’.
2. Pop the lychee eyeballs into a jelly mould or pudding bowl (ours was 1.2 litres, and measured 18cm across the base). Sprinkle over the popping candy, if using.
3. Make the green jelly following pack instructions, then pour enough of it into the mould to hold the lychees at the base once set (if you skip this step, the lychees will float to the top of the mould).
4. Chill the jelly for 30 mins, or until lightly set. Keep the rest of the jelly at room temperature.
5. Pour the remaining green jelly into the mould and return to the fridge for at least 2 hrs until firmly set.
6. Make the red jelly following pack instructions, then pour into the mould.
7. Chill the jelly for at least 2-3 hrs, or up to two days ahead.

To serve, dip the outside of the jelly mould in hot water for about 30 seconds, put a serving plate on top of the mould, then quickly flip over and give the mould a gentle shake to encourage it to come out onto the plate. It will keep chilled for two days.