Trick or Treat Chocolate Spider Puds Recipe
What will you find in your Halloween trifle?
Will your spoon dig out a delicious strawberry? Or a terrifying spider? These chocolate and berry mini trifles will have the kids shrieking with delight this Halloween.
Prep
20 Mins
Cook
5 Mins
Ready In
25 Mins
Serves
8
What you need
- 500g frozen strawberries or raspberries
- 1 Tbsp cater sugar
- 150g milk chocolate
- 300ml Anchor Cream
- 600g Anchor Vanilla Custard
- 1 chocolate sponge cake
- 1 pre-bought chocolate sponge cake
- 100g Anchor Protein+ Greek Style Yoghurt
To decorate
- Chocolate sauce
- Jelly spiders (optional)
Here's how it's done
- Put the berries in a bowl to defrost. If you’re using strawberries, slice them if they’re not already. Sprinkle the sugar over the berries and their juice. Add 2 teaspoons of water and stir.
- Put the chocolate in a heat-proof bowl with quarter of a cup of the cream. Place over a saucepan of simmering water and melt.
- Remove from the heat and stir in the custard. Pop in the fridge to cool.
- Cut the sponge into pieces and put in the bottom of 8 medium-sized serving glasses.
- Top with the strawberries or raspberries, along with some of the juice.
- Spoon over the chocolate custard, then chill until needed.
- In a bowl, whisk together the remaining cream and yoghurt until soft peaks form. Smooth over the top of the trifles.
- Put the chocolate sauce in a squeezy bottle or a small piping bag fitted with a small nozzle. Pipe three or four circles, one within the other, starting from the inside and working outwards.
- With a skewer, drag through the sauce from the inside out to form a spiderweb pattern.
Serving suggestions
Take the kids by surprise by hiding a couple of jelly spiders amongst the layers of the puddings.
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