A Not So Tricky Treat

Comforting, fluffy sponge with an irresistible puddle of sweet syrup at the bottom - this easy- to- make childhood classic is perfect for October 31 Photos Courtesy of Adobe Stock

TREACLE SPONGE Serves 4 2tbsp golden syrup 110g wholewheat flour 2½ tsp baking powder 2 large eggs 110g soft brown sugar 110g soft butter Butter an 850-millilitre pudding basin and pour in the golden syrup. Place all the remaining ingredients in a bowl and beat well for 2 or 3 minutes until thoroughly mixed. Spoon this mixture on top of the golden syrup and use the back of the spoon to spread it out evenly. Cover with a double piece of buttered foil, pleated in the middle to allow for expansion and pressed down over the rim of the basin. Secure the foil with string. Place in a steamer over boiling water and steam for 1½ hours. Make sure the saucepan does not boil dry or the water go off the boil – top up with boiling water as needed. When cooked, turn the sponge out onto a warmed plate and serve hot with custard or extra golden syrup.

SCARY SAUSAGE MUMMIES

2 sheets savoury puff pastry 8 pre-cooked sausages 16 candy eyes Preheat the oven to 220˚C℃. Thaw the puff pastry and slice it into thin strips to make the ‘bandages’ for the mummies. Gently wrap each sausage in the ‘bandages’ and place on a lightly greased baking tray. Make sure that you leave a big enough gap at the top for the eyes. Bake for about 5 minutes or until golden. Once baked, add the candy eyes or make them yourself using a dollop of mayonnaise and a circle of olive.