Woman_and_Home_Feel_Good_Food_-_October_2019

woman&homePASSIONATEABOUTFOOD 103

Thankstoourfriendthefood

processor,thistartis amazingly

simpleandquicktomake.It’s

a greatonetowhizzupfora

Halloween-themedsupper,and

alwayssuretoimpress.

Toffee apples

with a twist

We’ve given this recipe a

Halloween makeover by coating

the skins in vampire-black syrup.

Makes 10 • Ready in 30 mins

10 Granny Smith apples

800g golden caster sugar

½ a tube of extra-strong black food

colouring (we used Dr Oetker)

2tsp vinegar

8tbsp golden syrup

1 Place the apples in a bowl of

boiling water to remove the waxy

coating. Dry thoroughly and remove

the stalks. Push a wooden lolly stick

or clean twig through the stalk hole,

halfway into the core of the apple.

2 Put 100ml water in a small pan

with the sugar and the food

colouring over a medium heat.

Allowthesugartodissolve,then

add the vinegar and golden syrup.

Insert a sugar thermometer into the

pan and heat until it reaches 150C.

While the sugar is still hot, tilt the

pan and dip and twist the apples in

the toffee mixture, one at a time.

Place on a greased baking sheet

with space between them, and

leave to cool before serving with

twigs or kebab sticks to hold.

Per serving: Cals 654, Fat 9g, Sat fat

1.5g,Carbs95g

Serves8 • Readyin 45 mins

300gdarkchocolate

300mldoublecream

1 all-butterpastrycase

3 marshmallows

1 Breakthechocolateintosmall

piecesandplacein a foodprocessor.

Heatthedoublecreamuntilit’s

steaming,pourit overthechocolate

andblitzuntilthemixtureis smooth

andallthechocolatehasmelted.

2 Pourthechocolatemixtureinto

thepastrycase.Placein thefridge

tosetfor 30 mins.

3 Putthemarshmallowsin

a microwave-proofbowland

microwavefor 30 secs.Leaveto

coolslightly,thenuseyourthumb

andforefingertopullstringsacross

thetopofthechocolatetart,

creatinga spiderwebeffect.

Perserving:Cals520,Fat38g,

Satfat21g,Carbs38g

TIP
You need to
assemble this cake at
the last minute to
guarantee it stays
looking its
best!

Cobweb chocolate tart