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PUMPKIN SOUP
Ingredients
900g [2 lb] pumpkin
25g [1 oz] margerine
1 medium onion
1 vegetable
stock cube
ground nutmeg
ground black pepper
paprika
100ml [4 fl oz] thick single cream
Method
Hollow out a medium sized pumpkin, discard the seeds.
Melt the margerine in a large cooking pot, and gently
fry the onion for a few minutes, until soft.
Slice the pumpkin and add to the cooked onion, and stir. Make up the
vegetable stock cube with 500ml of boiling water, [almost a pint], and add to the pot. Bring back to the boil and then cover
and simmer on a low light for approx 30 minutes.
Pour into a blender and blend until soft, [alternatively, push
through a sieve], return to the pot and heat gently, adding a couple of pinches of ground nutmeg, paprika and ground black
pepper, do not boil.
Add the cream, stir, and serve!!
While you are waiting for the soup to cook in the
30 minutes why not carve a spooky face into the now hollowed-out pumpkin!!!!
SKULL CAKE
Ingredients
1 lb [450g] digestive biscuits
8 oz [200g] butter
2 dessertspoons cocoa
2 tablespoons golden syrup
2 tablespoons sugar
Icing - 8 oz [200g] icing sugar
Method
Dissolve the butter, sugar, golden syrup and cocoa in a saucepan until just warm.
Crush the digestive biscuits
well in a mixing bowl using the end of a wooden rolling pin. Add the liquid to this and mix well.
Now shape the
mixture into the skull. Do this on to greaseproof paper on which you have drawn the outline of the skull. Make indentations
for the eyes, nose and mouth.
Allow the cake to harden off in the fridge for a few hours.
To ice the cake.
Mix a little water with about 4 oz [100g] if icing sugar, keeping the mixture as stiff as possible.
Ice
the skull, avoiding the eyes, nose and mouth. When the icing has hardened apply a second coat, using the remaining 100g of
sugar mixture.
Allow the cake to set completely in the fridge. Then remove it from the greaseproof paper and transfer
it to a square cake board which has been covered with a black plastic bin-liner.
... And not forgetting a good old witches brew for the adults to enjoy...
MULLED WINE
Ingredients
300ml water
100g sugar
4 cloves
5cm cinnamon stick
2 lemons - thinly
sliced
75cl bottle of red wine
orange or lemon slices to garnish
Method
Place the water, sugar
and spices into a large saucepan and bring to the boil.
Add the lemon, stir and leave to stand for 10 minutes.
Pour in the red wine and heat gently but do not boil.
Strain to remove spices and lemon. Serve hot with a slice
of fresh fruit to garnish.
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