Try gorgeously gruesome sticky ginger cakes with popcorn topping - squirming with icing maggots!
How to make this recipe
Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.
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.
Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
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.
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.
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.
Ingredients – 10 items
Fairtrade Tate & Lyle Light Muscovado Sugar
Lyle’s Black Treacle
Lyle’s Golden Syrup
Pinch fine table salt
Full fat milk
For the topping
Fairtrade Tate & Lyle Icing Sugar
Drops green food colouring
Microwave sweet popcorn
White fondant icing
Yellow food colouring
Lyle’s Strawberry Squeezy Syrup
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Ideal for baking and toppings, and a perfect companion for pancakes and porridge.View all products