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.

20 Mins
5 Mins
Ready In
25 Mins

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

  1. 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.
  2. 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.
  3. Remove from the heat and stir in the custard. Pop in the fridge to cool.
  4. Cut the sponge into pieces and put in the bottom of 8 medium-sized serving glasses.
  5. Top with the strawberries or raspberries, along with some of the juice.
  6. Spoon over the chocolate custard, then chill until needed.
  7. In a bowl, whisk together the remaining cream and yoghurt until soft peaks form. Smooth over the top of the trifles.
  8. 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.
  9. 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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