Halloween Bakes

Malik - Spooky Banana Bread Loaf

Ingredients:

(makes 2 loaves)

- 250g plain flour

- 2tsp baking powder

- 250g very ripe bananas

- 250g soft light brown sugar

- 1/4 tsp freshly grated nutmeg

- 3 eggs

- 3 tbsp vegetable oil

- 70 ml milk

-2 tbsp apricot jam

Method:

1. Preheat the oven to 160C.

2. Sieve the flour, baking powder and a pinch of salt into a large mixing bowl. In a smaller bowl mash the bananas, brown sugar and nutmeg together.

3. Beat the eggs into the banana mixture one at a time. Gently stir the banana mix into the dry ingredients. Add the vegetable oil and milk and mix thoroughly.

4. Butter 2 500g loaf tines and line with baking paper. Pour the mixture onto the tins. Bake for 35-40 minutes.

5. Remove from the oven once golden and leave to cool for about 5 minutes before turning out and moving to a wire rack.

6. In a pan heat the apricot jam until melted. Sieve and then brush onto the cooled cakes.

7. Decorate with icing and chocolate spiders (optional).

Madeline - Jack-O'-Lantern Macarons

Ingredients:

-For the macarons -200 g ground almonds -225 g icing sugar -Pinch of salt -150 g egg whites -70 g granulated sugar -1 tsp. vanilla bean paste, optional -Flavouring and colouring of your choice -For the buttercream -150 g unsalted butter, softened -250 g icing sugar, sifted -1 tbsp. milk -Flavouring - Salted caramel (Optional)

Method:

1. Preheat oven to 170°C (150°C fan) mark 3. Line two large baking sheets with baking parchment. Draw 4cm (1½in) circles on the parchment, spacing about 2.5cm (1in) apart. Flip so ink is underneath.

2. Work the ground almonds through a fine sieve until you have 115g, then sift over the icing sugar and a pinch of salt. Set aside. In a freestanding electric mixer, beat egg whites, granulated sugar and vanilla bean paste (if using) at medium speed for 3min. Increase to medium-high for 3min, then turn up to maximum for 3min. Add any flavour or colour (see Tips). Beat at full speed for 1min more.

3. Add almond mixture in one go and use a silicone spatula to fold together, counting the folds - be firm, the aim is to knock the air out of whites. After about 40 folds, it should move like lava. Transfer half the mix to a piping bag with a 1cm (½in) plain nozzle and pipe it inside the drawn circles. Repeat with remaining mixture.

4. Bang baking trays down hard against your counter a few times to burst any bubbles, then bake for 18min or until you can peel macarons from parchment. Cool completely on trays.

5. To make the buttercream, beat together the butter, icing sugar, milk and any flavouring until combined (see GH tips). Use to sandwich together the macaron, piping for a neat finish.

6. Decorate with edible cake pens (optional).

Becky - Chocolate Orange Cheesecake

Ingredients:

-vegetable oil, for greasing

-200g ginger biscuits

-80g unsalted butter, melted

-400g full-fat soft cheese

-90g icing sugar

-1 tsp vanilla extract

-130ml double cream

-225g dark chocolate, roughly chopped

-1 tbsp cocoa powder

-1 large orange (juice and zest)

-orange gel food colouring (optional)

Method:

1. Lightly grease a deep, loose- based, 20cm cake tin with oil and line the base with non-stick baking paper. Put the biscuits in a food processor and blitz to crumbs. Transfer to a bowl and stir in the melted butter to give the texture of wet sand. Use to line the tin, tightly packing along the base and sides, allowing the sides to get slightly thinner and more jagged at the top. Chill for 30 mins to harden.

2. Meanwhile, put the soft cheese, icing sugar and vanilla in a large bowl and whisk until well combined; whisk in the cream. Separate out approximately 1/4 of the mixture.

3. Melt 150g chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Whisk the melted chocolate and cocoa powder into the larger portion of mixture cheese until well combined, then spoon into the cheesecake crust. Level with a spatula or the back of a spoon.

4. Add the orange zest, juice and food colouring to the remaining cheese mixture. Drizzle this over the chocolate layer and use a toothpick or fork to create a marble pattern. Leave to set in the fridge for 45 mins.

5. Line a baking tray with non-stick baking paper. Melt the remaining 75g chocolate, stir, then pour into a small piping bag or freezer bag. Snip the end off the bag and pipe trees, grave stones or whatever else yo would like onto the baking paper. Freeze for 15 mins. When the chocolate shapes have set, carefully poke them into the cheesecake to stand up.