Food
and cooking articles and information:
HALLOWEEN
RECIPES
by
Chef Phil Vickery
Celebrity
chef Phil Vickery comes up with recipe ideas for Halloween
 Every
year Halloween seems to become more and more important
for kids so why not make it a bit special for them with
some great recipe ideas from Chef
Phil Vickery. If you've seen any of his Carnation Pudcasts
you will know the sort of great recipes he comes up
with . . . all of which are easy to make, so why not
get the kids involved!
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Are
YOU the CARNATION Ultimate Pudstar?
 Carnation
are searching for the CARNATION Ultimate Pudstar
– that special person who can present their
best recipe with flair, personality, and of course
CARNATION!
Up for grabs is the chance for you to be the
star alongside celebrity chef Phil Vickery in
an online podcast that will be broadcast on www.carnation.co.uk.
Filming will take place in London so you’ll
be treated like the star that you are, with return
travel and accommodation for you and a friend.
You’ll also receive a photo of you and Phil
in action filming and a Passion for Puddings cookbook,
both signed by Phil, along with a year’s
supply of CARNATION products. Last but not least
you’LL also have the glory of being crowned
the CARNATION Ultimate Pudstar!
Fancy having a go? To find out what you need
to do and how to enter go to www.carnation.co.uk/competition
The closing date for entries is 31st December
2009
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FIENDISH
PUMPKIN CAKE
 Ingredients
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
Method
- 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.
- 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.
Makes
6 - 8
WEB
CHOCOLATE TRIANGLES
 Ingredients
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
Method
- 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.
Makes
20
BLACK
JACK TOFFEE
 Ingredients
350g (12oz) butter or margarine
225g (8oz) black treacle
450g (1lb) dark brown sugar
397g can Carnation Condensed Milk
Method
- 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.
-
Chill until set, turn out and break into pieces using
a rolling pin or hammer.
Makes
1.35kg (3lb)
GHOSTLY
MILKSHAKES
 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!
Serves
2
GRAVEYARD
CAKE
 Ingredients
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 (8 inch) 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.
Serves
8 - 10
Still
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
Published
23 October 2009
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