Don’t miss a trick this Halloween thanks to my tips on topical treats


HALLOWEEN might be going fright back to basics but with some great deals and spine-chilling inspiration, families can still enjoy a fun time at home.

Here are some ideas for savings on the spookiest night of the year, along with tasty themed recipes from So cast a spell and magic up some extra excitement!

Don’t let lockdown spoil your Halloween – my sweet treats are sure to magic up some excitement

Mrs Crunch recipes in association with Morrisons

Mrs Crunch recipes in association with Morrisons

Chocolate coffin cake

Serves 12

This indulgent chocolate cake will go down a treat with kids and adults alike

Preparation time: 10 minutes

Cooking time: 45 minutes

You need:

  • 300g plain flour
  • 6 tbsp cocoa
  • 1½ tsp bicarbonate of soda
  • 1½ tsp baking powder
  • 190g caster sugar
  • 3 eggs, beaten
  • 225ml sunflower oil
  • 225ml milk
  • 6 tbsp golden syrup
  • 450g chocolate frosting
  • 200g quadruple chocolate chip cookies


  1. Preheat the oven to 190C/170C fan/gas 5 and line an 1 x 25cm tin with baking parchment. Sieve together the plain flour, cocoa, bicarbonate of soda and baking powder. Add the caster sugar.
  2. Make a well and add the eggs, sunflower oil, milk and golden syrup. Beat until smooth using an electric mixer.
  3. Pour the mixture into the tin, level with a spatula and bake for 40-45 minutes or until a skewer pushed into the centre comes out clean.
  4. When cooked, leave for a few minutes then turn out on to a wire rack to cool.
  5. Trim the cake into a coffin shape and cover with chocolate frosting.
  6. We outlined ours with white writing icing, added RIP and included some extra dots as rivets.
  7. Crumble chocolate chip cookies on to the surface you are serving on to resemble dirt.
  8. Sit the cake on top and decorate with spooky biscuits if desired.

Severed finger sausage rolls

Makes 20

Tip: Pop a baking sheet in the oven to preheat, as this will jump-start your puff pastry baking

Preparation time: 15 minutes

Cooking time: 20 minutes

You need:

  • 350g Frankfurters
  • 375g puff pastry
  • 1 egg, beaten
  • 1 tbsp milk
  • 10 black pitted olives
  • 1 squeeze tomato ketchup


  1. Preheat the oven to 190C/170C fan/gas 5 and line an oven tray with baking parchment.
  2. Cut all the Frankfurters in half. The curved end will be the tip of each finger.
  3. Cut a 375g sheet of puff pastry into three, lengthways. Then cut each length into seven even strips.
  4. Roll a piece of pastry around each frankfurter half, pinching it at the fingertip end. Then, using a sharp knife, make small incisions in the pastry for knuckles.
  5. Mix the egg with the milk and use to brush each finger well.
  6. Halve the black pitted olives, cut into fingernail shapes and press well on to each finger so they stick during cooking.
  7. Bake for 15-20 minutes or until golden. To serve, dip the base of each finger into tomato ketchup.