Witch’s cauldron with glow-in-the-dark goo

Witch’s cauldron with glow-in-the-dark goo

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Cooking time

Prep: 35 mins Cook: 25 mins

Skill level



Makes enough for 12 with other nibbles

Give your spicy tomato dip a spooky touch by hollowing out a bread loaf to create a poppy seed cauldron

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 1 large round loaf of bread
  • 1 egg, beaten
  • 100g bag poppy seeds
  • 1kg butternut squash chunks
  • 1 onion, roughly chopped
  • 2 garlic cloves, peeled
  • 400g can cream of tomato soup
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp chilli sauce, we used Lingham's
  • extra toasted pitta bread, Sausage mummies (see goes well with) and cucumber sticks, to dip

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  1. Slice the top off the loaf, then scoop out the soft bread from the middle of the base, leaving the crust about 2.5cm thick all the way round. Slice the bread out in chunks for toasting to serve, or simply get the kids to pull it out with their fingers.
  2. Heat oven to 200C/180C fan/gas 6. Brush the outside of the large ‘cauldron’ and lid all over with beaten egg, then roll the crust of the cauldron and lid in poppy seeds to coat – tipping them onto a big dinner plate first makes this easier. Sit on baking sheets, poppy seed-sides up, and bake for 10 mins. Set aside until you are ready to party.
  3. Bring a large pan of salted water to the boil, add the butternut squash, onion and garlic, then simmer until the squash and onion are tender. Drain really well, then tip into a food processor or blender with the soup, spices, chilli sauce and some seasoning and whizz to a smooth purée (or put back in the saucepan and whizz with a stick-blender). Set aside.
  4. Just before the guests are due to arrive, heat the dip in a microwave or saucepan – it should be nice and hot. Spoon into the bread cauldron, pop on the lid and carry to the party table, ready for dunking in the Sausage mummies (see goes well with), cucumber sticks and more toasted bread. And as the dip disappears, you can start to eat the cauldron, too!

Recipe from Good Food magazine, October 2013

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clarepallett's picture

If you are a clean freak don't bother with the cauldron as it's poppy seeds mayhem but If, like me, you're a big kid at heart go for it as it looks impressive and is fun to make

mozzarella-pearl's picture

The poppyseed bread bit pretty fiddly and I managed to get seeds all over myself, the surfaces, the floor, and my old cat (no idea how…). I eventually had a little brainwave and found that multiple rounds of beaten egg/poppyseed baking makes the seeds stick perfectly. I put the bread onto a baking tray on parchment, put the seeds on and popped it in the oven for 4 mins. I did this three times, going over the same places a few times. This also crisped up the inside which stopped any soggy bread problems and most of the seeds stayed in place.
I made this ahead of a Halloween party tomorrow and will have to make more tonight as most of it’s gone. I added ½ a chopped red chili instead of the chilli sauce to give it a bit more of a kick and served with fresh veggies to dip and tortilla chips. But it also goes great as a pasta sauce, and in a bun with burgers ;)