Looking for fun Halloween recipes? Celebrate Halloween with fang-tastic delights such as the Chocolate brownie grave, Ghost meringue, Eyeball jelly, Pumpkin tart, Bleeding cupcake and Web carrot cakes, there is something ghoulishly delightful for everyone. No tricks, just treats…

Carve your freshly baked scones and smother them with Devonshire clotted cream and strawberry preserve.

Orange Eye Ball Jelly

5/6 glasses approx.


  • 400ml Water
  • 100ml orange juice
  • 100 grams sugar
  • X 5 gelatin leaves
  • Packet of jelly eye ball sweets


Boil the sugar, water and orange juice

Soak the gelatin leaves in cold water

Add the soft gelatin to the hot mix and strain when cold

Pour into glasses with eye ball sweets and set in the fridge

Top with whipped cream and decorate how you wish


Ghost meringue

Makes approx. 8-10


  • 50 grams egg whites
  • 50 grams caster sugar
  • 50 grams icing sugar
  • Dark chocolate 


Whisk the egg whites and sugars into a stiff peak. Pipe onto greaseproof paper and dry in the oven at 50 degrees for 2 hours.

Melt the chocolate in the microwave and pipe the face onto the meringue. 

Grave Tomb Brownies

Makes approx.18


  • 240 grams butter
  • 4 whole eggs
  • 300 grams sugar
  • 125 grams plain flour
  • 10 grams baking powder
  • 90 grams cocoa powder
  • 75grams dark chocolate
  • 75ml double cream


Melt the butter and sugar in a bowl over boiling water

Whisk sugar and eggs into a peak

Add chocolate and butter to the egg mix

Add flour, baking powder and cocoa powder to the mix and mix well

Pour into a greased baking tin and cook for approx. 40 mins at 160 degrees

Topping: Boil cream and add chocolate, when cool pour over the cooked brownie

Headstone: Slab of chocolate with white chocolate piping


Witch finger eclairs

Makes approx. 20


  • 95ml water
  • 95ml milk
  • 75 grams butter
  • Pinch of salt
  • 90 grams plain flour
  • 180 grams whole eggs
  • 100 grams fondant icing
  • Red food colouring
  • 200ml double cream for filling
  • 50 grams icing sugar for filling


Bring the water, milk, butter and salt to boil in a pan

Add the flour to the pan and stir quickly till the flour is soaked up and forms a dough

Put the mix into a mixer with a beater and slowly add the eggs

When all the eggs are in and mixed well, pipe eclairs into greased trays

Cook at 170 degrees for 20-30 mins

Filling: Whip the cream and icing sugar to a soft peak and fill the middle of the cooked eclairs.

Warm fondant icing in a pan and add a dash of red food colouring to get correct colour and then dip eclairs into the fondant to coat the top


Sopwell House, a stunning 18th Century Georgian idyllic getaway located 20 minutes from London, is serving the array of spooktacular cakes and sandwiches in the Restaurant or Cocktail Lounge. The limited edition Halloween Afternoon Tea is available daily until 4 November 2018, from 12.30pm until 5pm.

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