Name: Lyle’s Popcorn Brains With Maggots
Yield: 10+
Ingredients: 100 g Butter; 110 g Fairtrade Tate & Lyle Light Muscovado Sugar; 60 g Lyle’s Black Treacle; 60 g Lyle’s Golden Syrup; 175 g Plain flour; 1 Pinch fine table salt; 2 tsp Ginger; 1 Large eggs; 150 ml Full fat milk; 1 tsp Bicarbonate soda; 150 g Cream cheese; 2 tsp Fairtrade Tate & Lyle Icing Sugar; 2-3 Drops green food colouring; 100 g Microwave sweet popcorn; 30 g White fondant icing; 2-3 drops Yellow food colouring; Lyle’s Strawberry Squeezy Syrup

Lyle’s Popcorn Brains With Maggots

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Prep

20 min

Bake

25 mins

Serves

10+

Difficulty

Easy

About

Try gorgeously gruesome sticky ginger cakes with popcorn topping - squirming with icing maggots!

made using

Lyle’s Golden Syrup Tin

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Easy Cakes And Cupcakes 10+

Instructions

Ingredients

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How to make this recipe

Step 1

Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.

Step 2

Put the butter, sugar, black treacle and golden syrup into a saucepan and heat gently until melted. Don't allow the mixture to get too hot. Cool slightly.

Step 3

Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.

Step 4

Heat the milk until lukewarm, then add the bicarbonate of soda. Stir them into in the mixing bowl. Transfer to a jug and pour into the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.

Step 5

For the topping, mix the cream cheese and icing sugar with 2-3 drops of green food colouring. Spread onto the cakes and top with popcorn arranged to resemble brains.

Step 6

Colour the fondant icing with 2-3 drops of yellow food colouring, then roll tiny pieces into shapes to look like maggots. Arrange on the cakes and serve, drizzled with Lyle's Strawberry Squeezy Syrup.