Pumpkin cake
Make this ghoulishly good Halloween pumpkin cake for a sweet party showstopper. It's great for using up leftover pumpkin and tastes similar to carrot cake.
Squeamish squares
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 16 squares or 32 bite-size chunks
Skip to ingredients
- 150g dark chocolatebroken into pieces (70% cocoa solids is good)
- 100g unsalted butter
- 4 tbsp golden syrup
- 100g Rice Krispies cereal
- 50g dried blueberry
- 50g dried cranberry
- 100g mini marshmallow
- 50g white chocolatebroken into pieces
- jellysnakes and bugs, to decorate
Nutrition: per serving
- kcal197
- fat10g
- saturates6g
- carbs26g
- sugars17g
- fibre1g
- protein2g
- salt0.15glow
Method
step 1
Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
step 2
Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).
step 3
Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.
