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Scarily Good Halloween Treats To Nibble On This Spooky Season

The spookiest day of the year is almost here. Make this Halloween frightfully fantastic with tasty treats. The Halloween Cake recipe from Tesco is a jaw-dropping showstopper, loaded with chocolate bat biscuits and ghoulish white chocolate ghosts that kids (and adults) will love devouring. Co-op’s Ghoulish Ghost Shakes recipe is a scarily good sweet drink with banana, peanut butter and chocolate.

Try these recipes this Halloween:

Halloween Cake

Recipe via Tesco


For the biscuits

  • 50g butter, softened
  • 30g icing sugar
  • 1 egg yolk
  • 90g plain flour
  • 10g cocoa powder
  • 25g ground almonds
  • 25g plain chocolate, melted
  • purple sprinkles
  • 50g white chocolate, melted

For the butterscotch cake

  • 225g butter softened
  • 125g light muscovado sugar
  • 100g golden syrup sugar or golden caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 2 tablespoons milk

For the chocolate cake

  • 225g butter
  • 225g dark muscovado sugar
  • 4 eggs
  • 225g self-raising flour
  • 75g cocoa powder
  • 2 tablespoons milk

For the icing

  • 300g (10oz) butter
  • 1/2 x 397g tin Carnation Caramel or 200g Dulce de Leche
  • 650g (1 1/4lb) icing sugar, sieved
  • gold sprinkles


To make the biscuits, cream together the butter and icing sugar. Mix in the egg yolk. Gradually work in the flour, cocoa and ground almonds. Chill for 15 minutes.

Heat the oven to gas 4, 180°C, fan 160°C.

Roll out the dough to just under 5mm (1/4in) thick. Using cutters, stamp out 5 bat shapes and from the remaining dough, cut out the ghosts. Place well apart on a baking tray and push a cake pop stick into each of the bats. Bake for about 10 mins. Remove and cool.

Brush melted plain chocolate over the bat biscuits and scatter over the purple sprinkles. Spread the white chocolate over the ghosts, then swirl with the handle of a teaspoon to create a flowing gown.

Grease and base line two 20cm (8in) round sandwich tins. To make the butterscotch cake, put all the ingredients into a bowl and beat well together. Divide the mixture between the two tins and bake in the oven at gas 4, 180°C, fan 160°C for 20-25 minutes. Remove and cool.

To make the chocolate cake, repeat the instructions for the butterscotch cake (above).

To make the icing, put the butter in a bowl and beat until very soft. Then beat in the Carnation Caramel or Dulce de Leche. Add the icing sugar, one third at a time, beating well between each addition. Stack the cakes in alternate flavours, sandwiching each with a little of the icing. Spread a thin layer of icing over the sides of the cake and chill until firm.

Spread the remaining icing over the top and sides of the cake. Stick the ghosts around the sides of the cake and push the bats into the top. Scatter over the gold sprinkles and allow a few to fall down the sides.

Toothy Green Monster Cupcakes 

Recipe via Tesco


For the cupcakes

  • 150g caster sugar
  • 150g lightly salted butter, very soft
  • 3 eggs
  • 150g (5oz) self-raising flour, sifted
  • 2 tablespoons milk, at room temperature
  • 1 teaspoon vanilla extract
  • 12 small teaspoons strawberry jam

For the frosting

  • 120g slightly salted butter, very soft
  • 240g icing sugar
  • 1 teaspoon vanilla bean paste
  • few drops green food-colouring gel
  • 1 tablespoon milk, at room temperature
  • 6 soft liquorice sticks
  • 30g (1 1/4oz) white ready-to-roll fondant icing


Preheat the oven to gas 3, 170°C, fan 150°C. Line a cupcake tin with 12 large, paper cupcake cases. Using a hand-held electric beater, beat the caster sugar and butter together in a mixing bowl for several minutes, until really light and fluffy. Whisk in the eggs, one at a time. Fold in the flour, milk and vanilla and divide the mixture between the paper cases. Bake for 13-14 minutes, until pale golden and slightly bouncy when pressed. Transfer to a wire rack and allow to cool.

To make the frosting, slowly beat the butter and icing sugar together in a mixing bowl, then beat with a hand-held electric beater at high speed for 3-4 minutes, until very light and fluffy. Beat in the vanilla, food-colouring gel and milk to form a thick, airy icing, adding extra food colouring as needed to create a shade of garish green. Transfer to a piping bag fitted with a small, star nozzle.

Using a small knife, cut a plug out of the top of each cupcake, removing half a teaspoon of the cake from the top. Drop in a small teaspoon of strawberry jam and replace the cake ‘lid’ on top. Repeat for each of the 12 cupcakes.

Working slowly in circles, starting from the outside, carefully pipe tiny peaks of icing all over the surface of each cupcake. Repeat until each cake has a ‘hairy monster’ covering.

Slice 3 of the liquorice sticks across into discs (8 per stick, making 24 discs in all). Now divide 25g (1oz) of the white icing into 24 small marble-sized balls, rolling them to shape. Sit a liquorice disc on each icing round and press down, bringing the white icing up at the edges to create a monster eye. Sit two on each cupcake.

Slice the remaining liquorice sticks into fine lengths and use as angry eyebrows and mouths. Shape the remaining 5g (1/4oz) white icing into little triangular ‘fangs’ and sit these on the mouths to make scary faces.

Ghoulish Ghost Shakes

Recipe via Co-op


  • 3 ripe Fairtrade bananas
  • 250ml Co-op British semi-skimmed milk
  • 1 tablespoon Co-op smooth peanut butter
  • 150g ice cubes
  • 100ml Co-op double cream
  • 1 teaspoon Fairtrade icing sugar
  • 15g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, grated


Put the bananas, milk, peanut butter and ice cubes into a blender and blitz until smooth.

Meanwhile, whisk the cream and icing sugar in a bowl until soft peaks form.

Dip or brush the edges of 4 glasses with a little extra peanut butter, then dip into the grated chocolate.

To serve, pour the shake into the glasses, top with the cream and sprinkle over any remaining grated chocolate.

Spooky Poison Apple Cake

Recipe via Co-op


For the cake

  • 400g Co-op unsalted butter, softened, plus extra for greasing
  • 400g caster sugar
  • 6 Co-op British eggs
  • 375g Co-op self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 200g Co-op Bramley apple sauce
  • 1 teaspoon vanilla extract

For the caramel

  • 150g caster sugar
  • 150ml Co-op double cream
  • For the maple buttercream:
  • 200g Co-op unsalted butter, softened
  • 400g icing sugar
  • 90ml maple syrup

For the candied walnuts

  • 50g caster sugar
  • 50g walnuts

To decorate

  • 3 Co-op toffee apples


Preheat the oven to 180ºC/fan 160ºC/Gas 4

Grease 3 x 18cm cake tins and line with greaseproof paper

Beat the butter and sugar together until light and creamy

Add the eggs, one at a time, beating well between each addition

Carefully fold in the flour, baking powder and cinnamon

Fold in the apple sauce and vanilla, then divide the mixture evenly between the cake tins

Bake for 30-35 mins, or until a skewer comes out clean when you pierce the sponge

Take out of the oven and leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely

To make the caramel:

Put the caster sugar in a pan with 60ml water. Set over a gentle heat until the sugar has dissolved, then bring to a slow simmer. Cook until the sugar has turned a rich brown colour, then add the cream — carefully, as it will splutter. Stir quickly to combine and continue to cook for 2 mins, then leave to cool to room temperature

For the maple buttercream:

Beat the butter with half of the icing sugar until fully combined. Add the remaining sugar and beat to combine, then drizzle in the maple syrup. Continue to beat until smooth. Spread some of the maple buttercream across the top of one of the sponges, then sandwich with another sponge. Cover the top with more buttercream and then finish with the final sponge. Using a palette knife, spread the remaining buttercream over the top and sides of the cake until evenly covered

To make the candied walnuts:

Put the caster sugar and 2 tablespoons water in a pan. Heat gently until the sugar has dissolved, then bring to a gentle simmer. When the sugar is a rich golden brown, add the walnuts and stir until coated. Transfer to a lined baking tray to cool. When you’re ready to decorate, drizzle the caramel over the top of the cake and allow it to drizzle down the sides. Arrange the toffee apples on top and scatter with candied walnuts to serve.

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