New In Now From Le Creuset

Comfort food to keep you cosy

From slow roasted soups to hot chocolate fondants, warm up from the inside this autumn with Le Creuset’s mouth-wateringly good twists on classic cold-day recipes.

Le Creuset Halloween

120g unsalted butter, plus extra for greasing • 120g golden caster sugar • 1 teaspoon vanilla extract • 100g self raising flour • 1 teaspoon baking powder • 50g cocoa powder • 2 eggs • 60g crunchy peanut butter • 1 tablespoon milk • 300g chocolate spread • 5 Reese’s cups • 10 edible eyes • 20 pretzels

Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.
  1. In a bowl, cream together the butter, sugar and vanilla extract. In a separate bowl sieve together the flour, baking powder and cocoa powder.
  2. When the butter and sugar mixture is light and fluffy, crack in one of the eggs and add a tablespoon of the flour mixture. Whisk until the egg is well incorporated. Repeat again with the second egg.
  3. Once both eggs are added, pour in the remaining flour along with the peanut butter and milk. Whisk until a smooth, thick batter forms.
  4. Take 5 petite casseroles and grease with a little butter. Divide the cake batter between the casseroles, place on a baking tray and bake in the oven for 20-25 minutes until cooked through. Remove from the oven and allow to fully cool.
  5. To decorate, divide the chocolate spread between the cakes and smooth over the top of each using a palette knife. Stick one Reese’s cup in the middle of each iced cake and stick on two edible eyes using a little chocolate spread.
  6. Using pieces of pretzel, add 8 legs (4 either side) to the spider body and serve.

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