Malloween ghosts

Malloween ghosts

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Makes 18

Made with melted marshmallows, these spooky little Halloween cakes are both chewy and crisp

Nutrition: per serving
HighlightNutrientUnit
kcal233
fat10g
saturates6g
carbs35g
sugars22g
fibre0g
protein3g
low insalt0.24g
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Ingredients

Method

  • STEP 1

    Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don’t stick.

  • STEP 2

    Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.

  • STEP 3

    Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.

  • STEP 4

    Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you’ve made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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