Food / 30 October, 2019 / My Baba

Popcorn Brains With Maggots

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

• Makes 12
• Preparation time: 20 minutes
• Cooking time: 25 minutes

Ingredients:

• 100g butter
• 110g light muscovado sugar
• 60g Lyle’s Black Treacle
• 60g Lyle’s Golden Syrup
• 175g plain flour
• Pinch of salt
• 2 tsp ground ginger
• 1 large egg, beaten
• 150ml milk
• 1 level tsp bicarbonate of soda

Topping:

• 150g cream cheese
• 2 tsp icing sugar
• 2-3 drops green food colouring
• 100g sweet popcorn
• 30g white fondant icing
• 2-3 drops yellow food colouring
• Lyle’s Strawberry Squeezy Syrup, for drizzling

Method:

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

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.

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

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.

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.

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

Cook’s tip: Make 20 smaller fairy-cake buns if you prefer, baking them for 20 minutes.

By Lyle’s Golden Syrup

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