What could be more autumnal than Sausage and Mash but with a difference.
I marinate my sausages (mini sausages) in a mixture of 3 Tablespoons Colemans wholegrain mustard and 3 Tablespoons runny honey and leave in the bowl for at least 45 minutes.
Meanwhile, whilst the sausages are cooking boil potatoes in salted water and cook until soft. Drain and mash until fluffy with a knob of Flora buttery, salt and pepper, a drop of milk and Helmann's Mayonnaise with lemon.
Serve the sausage and mash in little individual pots ready when the trick or treaters come home.
115g tub Stork
115g Castor Sugar
140g Self-raising flour
1/2 tsp baking flour
1/2 tsp ground cinnamon
55g stem ginger chopped
2-3 Tbsp ginger syrup
Mix well until smooth and pour into 12 prepared cup cake cases.
Bake in a pre-heated oven 180o, 160o Fan, Gas 4 for 15-20 minutes.
Allow to cool before icing with:-
85g tub Stork
225g icing sugar
1 Tbsp ginger syrup
Pipe on to each cupcake and then decorate with a bit more chopped stem ginger. Grate dark chocolate over the tops
230g tub Stork
230g Castor Sugar
185g Self raising flour
95g Coconut flour
4-5 Tbsp milk to bring a dropping consistency (using coconut flour you need a little bit more milk to get the right consistency.
Mix all ingredients together in a large bowl, pour into the cake tins.
Bake in two prepared round cake tins in a 180o, 160o Fan, Gas 4 oven for 30 minutes.
When cool ice with a coconut icing with a bit of black food colouring. (I used a whole tube of Dr Oetker black food colouring and only got grey!) I added white squeezy icing to make a giant spider's web.
Thanks Unilever Kitchen for the starter hamper and the inspiration to create. I was not paid to write this piece and as usual all opinions and photos are my own.