For the freaky fingers, place the first five ingredients and
a pinch of salt in a food processor and
whizz just until a ball of dough forms.
Tear off a golfball-size piece of dough
and use your hands to roll into finger-size
cylinders – you should get about 20.
Place on a baking sheet lined with baking
parchment – a little apart as they will
spread during baking.
Use a knife to make a few cuts, close
together, for the knuckles. Place an
almond at the end of each finger and
trim away excess pastry around the edge
to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4,
then bake for 10-12 mins just until firm.
Leave to cool a little, then paint the
almond with food colouring, if you like. Makes 20.
For the brainballs, place the popping corn and vegetable
oil in a large pan set over a medium heat.
Stir the kernels around the pan to coat in
the oil. When the kernels starts to pop,
place a lid firmly on top and turn the heat
down to low. Cook, shaking the pan often
to stop the popcorn burning or sticking,
until the corn has stopped popping,
about 5 mins. Tip into a bowl, discarding
any unopened kernels. Heat butter and marshmallows over a
low heat until melted. Pour over popcorn
and mix well until coated. Lightly rub oil
over your hands and shape the popcorn
into small balls. Set aside on a tray lined
with baking parchment and leave to set. Makes 10.
For the bloodthirsty squash, fill up a kitchen glove with water,
secure the end with a freezer clip or
rubber band and place in the freezer
overnight. When ready to serve, stir
together 1 litre each lemonade and
cranberry juice with the juice 3-4 limes.
Pour into a punch bowl. Remove the
hand from the freezer and use scissors
to carefully take off the glove. Place in
the punch bowl and serve. Serves 10.