Phil Vickery

Phil Vickery

Top chef Phil Vickery has put together 'Spooky Halloween' recipes. sure to be a scary hit...

Fiendish Pumpkin Cake
 
Serves 6-8
Preparation Time: 30 mins     
Cooking Time: 55-60mins
 
1.35kg (3lb) pumpkin or butternut squash, peeled, deseeded and diced
½tsp grated nutmeg
150g (5½oz) light brown sugar
1tsp salt
115g (4oz) desiccated coconut
397g can Carnation Condensed Milk
1tsp vanilla extract
55g (2oz) butter, melted
55g (2oz) raisins

Preheat the oven to 190°C, 375°F, Gas Mark 5.
In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10-15 minutes until soft.  Mash and cool slightly.
Grease an 18cm x 25.5cm (7in x10in) rectangular baking dish.  In a large bowl mix together the remaining ingredients and the cooked pumpkin.
Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.

Web Chocolate Triangles

Makes 20
Preparation time: 15 minutes    
Chilling Time:  30-45 minutes
 
225g (8oz) dark chocolate, broken into pieces
115g (4oz) butter
397g can Carnation Condensed Milk
 275g (10oz) digestive biscuits, coarsely crushed
 25g (1oz) raisins

To decorate: White royal icing

Line an 18 x 28cm (7 x 11") baking tin with foil.
Place the chocolate, butter and milk into a saucepan, heat gently until melted.
Add the biscuits and raisins. Stir well. Press mixture into prepared tin and chill until firm. Cut into triangles and pipe three circles using the white royal icing over each.
Using a cocktail stick drag from the centre to the edges of the circles to form a spider's web.
Store in the refrigerator for up to 2 days.

Black Jack Toffee

Makes 1.35kg (3lb)
Preparation Time: 5 minutes    
Cooking Time : 35-40 minutes
 
350g (12oz) butter or margarine
225g (8oz)  black treacle
450g (1lb) dark brown sugar
397g can Carnation Condensed Milk

Grease a 23 x 30.5cm (9 x 12 inch) baking tin
 
Melt the butter in a non-stick pan.  Add the treacle, sugar and milk.
Bring slowly to the boil and simmer for 35-40 minutes, stirring constantly to a temperature of 132°C (270°F), using a sugar thermometer.  
Pour into the tin.  Chill until set, turn out and break into pieces using a rolling pin or hammer.

Ghostly Milkshakes
 
Serves 2
Preparation time: 5 minutes

Ingredients
1 frozen banana
150ml tub 0% fat Greek Yoghurt
4tbsp Carnation Condensed Milk
Handful ice cubes
Tip Top Squirty Cream

Method
Skin and chop the frozen banana and throw into a blender with the yoghurt and condensed milk.  Add the ice cubes one by one as you blend - don't forget the lid! Add a little water or milk to adjust the consistency.
Draw faces with a marker onto plastic or paper cups.  Pour in the banana smoothie and top with a peak of Tip Top Squirty for the ghosts' whipped top!

Graveyard Cake

Serves 8-10
Preparation time: 20 minutes
Baking time: 45-55 minutes
 
225g (8oz) butter, softened
4 large eggs, beaten
397g can Carnation Condensed Milk
225g (8oz) self-raising flour
1tsp baking powder
 
1 tub vanilla icing
1 x 4 finger Nestlé KItKat
Halloween sweets and coloured icing tubes
 
You will also need:
20cm (8inch) cake tin, lined with baking paper
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Grease and base line a 20cm (8in) spring form cake tin with baking parchment.
Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake. Allow cooling completely before decorating.
 
Place on a serving plate and cover with the vanilla icing.  Cut the KitKat in half and stick into the cake to make tombstones.  Write on the tombstones in white icing and top with your favourite ghoulish sweets.

Tagged in