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Fright-night fun

Who said 31 October was just for kids? Throw a Halloween party to remember with our top foodie tips
and recipe ideas that will even have parents howling with ghoulish glee

Make more of the
trick-or-treat trail

What would Halloween be without an old-fashioned trick or
treat session? Even older children will enjoy an adventure out
of the house, so why not try hiding treats around your local
park or woods with spooky clues to help guide their way.

Warm up afterwards at our in-store café with a cup of orange
hot chocolate, made and decorated by our baristas. Or head
home and heat up our Mulled British Apple and Pear Warmer
– a mellow, spiced blend of seasonal fruit.

For a homemade spooky cold drink, serve blood-red cranberry
juice in a punch bowl with an icy floating ‘hand’, made by
freezing water in a rubber glove. Don't forget the grownups –
our sweet recipe for spiced up hot chocolate has a
just-for-adults kick: a shot of warming whisky.

See the hot chocolate recipe

 

Halloween party edible treats

Play games with treats

Come October, our stores will be bursting with
Halloween-inspired goodies, from brightly-iced cakes and
ghost-shaped crisps to terrifying jelly sweets.

Make that trick-or-treat haul last a little bit longer and
encourage the kids to get creative with food. They could
personalise our Monster Cupcakes, shown here, with edible
sprinkles, or make scary faces on plates using our Petrifying
Pumpkins and Fizzy Fangtastic Popcorn. You could even hang
some of these snacks on strings for the little ones to eat –
with their hands behind their backs to make it a bit of a
challenge, obviously!

Make dinner fun

Keep the sugar highs at bay by giving the kids a proper meal
that’s fit for the scary season. Our cauliflower and gnocchi
bake recipe uses eerie purple cauliflower – available in store
in our Orange, White and Purple Floret Mix Pack. Or carve a
face into a hollowed-out pepper and pile on spaghetti ‘hair’.

For a lighter dessert, paint faces onto mini white meringues
with a piped black icing to make ghosts, or make a healthier
banana version by cutting bananas in half and using
chocolate drops for eyes and a mouth. Stand them in edible
soil made from crushed chocolate biscuits for that
frightening finishing touch.

Find the recipe for the gnocchi bake here

Recipe: Spooky chocolate mud cake

Our rich mud cake recipe is best made the day before, so get the little ones helping in
the kitchen before Halloween, which falls on a Monday this year.

  • COOK: 45min
  • SERVING
    774 cal
  • EFFORT
    Medium
Spooky chocolate mud cake recipe

Nutritional info per serving

  • Calories: 774
  • Fat: 42.3g (saturated 16.8g)
  • Carbohydrates : 96.7g
  • Sugar : 79.9g
  • Fibre : 2.7g
  • Protein : 6.4g
  • Salt : 0.99g
 

Ingredients

SERVES 16

For the sponge cakes:
300g self-raising flour
100g cocoa powder, sifted
1 1/2 tsp bicarbonate of soda
420g light brown soft sugar
300ml buttermilk
Pinch of salt
3 tsp vanilla extract
3 large eggs
225ml vegetable oil, plus extra for greasing

For the chocolate icing:
100g milk chocolate, finely chopped
100g dark chocolate, finely chopped
400g salted butter, softened
700g icing sugar, sifted
25g cocoa powder
3 tbsp milk
Halloween sweets to decorate, plus extra sweets
to fill the hidden centre

Method

  1. To make the cakes, heat the oven to 180°C/160°C fan/gas 4 and boil the kettle. Grease 3 x 20cm cake tins with a little oil and line the bases and sides with baking parchment.
  2. In a large bowl, combine the flour, cocoa, bicarbonate of soda and sugar. Squeeze any lumps of sugar through your fingers until you’re left with a loose, sandy texture. Whisk the buttermilk, vanilla extract, eggs and oil in a jug and pour into the dry ingredients. Add 150ml hot water to the bowl, then whisk until you have a smooth, runny batter. Divide evenly among the tins and bake for 25-30 minutes, until cooked through.
  3. A skewer inserted into the centre of the cakes should come out clean when they’re ready. Leave to cool for 15 minutes in the tins, then turn out onto a wire rack and leave until completely cold.
  4. Now make the icing. Melt the chocolates in a bowl, in 20-second bursts, in the microwave. Set aside to cool a little. Put the butter, icing sugar, cocoa and milk into a large bowl and beat until smooth. Add the melted chocolate and beat again. Cover and leave at room temperature until you’re ready to assemble the cake..
  5. Using an 8cm plate as a template, cut a circle from the
    middle of one cake and carefully remove it. Crumble it
    to fine crumbs, then set aside. Place a whole sponge on a cake plate or stand and spread with a layer of icing. Sit the cake ring on top and fill the middle with sweets.
    Spread a little icing over the sponge ring and top with
    the final cake. Use the remaining icing to cover the outside of the cake – it doesn’t have it be too neat
  6. Press the cake crumbs all over the top and sides of the
    cake, to create a ‘muddy’ surface. (it’s best to do this
    straightaway while the icing is wet). Press creepy crawlie
    sweets all over the cake. The cake can be made up to a
    day ahead, but add the sweets just before serving. Any
    leftovers will keep in a cool place for up to 3 days.

FOOD INSPIRATION

Sticky Toffee Apples recipe

Tasty party treats

Make an autumnal classic for your
Halloween party with our recipe for rich,
toffee-coated apples

See the toffee apple recipe

Kids' Halloween outfits

Dress to impress

Halloween is the one time of year kids
can't wait to dress up for. Find frighteningly
fun outfits from our spooky selection

Shop Halloween costumes

Adventures in food

Continue the adventure…

More M&S food ideas