Halloween Graveyard Trifle – gluten free and just for fun!

Ok.  I confess.  I recently left a cake in the oven too long, so it was dry.  The only thing I could think to do with it was to turn it into a trifle.  Boring old trifle I thought, but since Halloween was coming up, I thought why not try to theme it and make it a bit interesting?  My ghosts don’t look all that scary, I tried to make them look like they were coming up out of the graves (see the tombstones all on a tilt around them) but anyway, it tasted good.  As with all trifles, you can change it depending on what you have on hand.  I have been very approximate with quantities as the idea was not to make the perfect trifle, but to play around and have fun.  Experiment and have some fun yourself.

You will need to either start this the day before or in the morning, as the jelly needs to be set before you pour the custard on.

Halloween Graveyard Trifle

Halloween Graveyard Trifle

1 failed cake (or if you don’t have any failures, a bought butter cake or cut up jam rollettes)

A couple of tablespoons of your favourite liqueur, or if making for children, some fruit juice

1 packet of jelly (I used creaming soda flavour, but you can use whatever you prefer)

2 cups of custard, either made up from custard powder or ready made

300 ml cream

Chocolate to make tombstone (I used about 100g)

Lollies for decorations and some green coloured sugar for “grass” sprinkles

Chop up the cake and put in a serving bowl.

Sprinkle the liqueur or juice over, use as much as you need to dampen the cake without making it too wet.

Make up the jelly according to packet directions and put in a bowl in the fridge to set.  When it is not quite set – think of the consistency of tapioca – sloppy and gloopy but no longer liquid – pour over cake.

Cover and set aside until the jelly has properly set.

Make up the custard and allow to cool at least 15 minutes, stirring occassionally to prevent a skin forming.

Gently pour over the jelly and put back in the fridge.

Melt chocolate in a heatproof bowl in the microwave in 30 second bursts.  After about three bursts (depending on the wattage of your microwave) stir vigorously to finish melting and smoothen the chocolate.  Spoon into moulds that are headstone shaped.  If you don’t have moulds, try spreading your chocolate into one big shape, and cutting into headstones when it is set (you will need a sharp knife).

Whip up the cream until it is very stiff and put into a piping bag.  Pipe rounds directly onto the custard (think of icecream cones) to make ghost shapes.  Place headstones randomly around the bowl.  Put cachous or whatever you plan on using onto the cream ghosts for eyes, and sprinkle sugar around for grass.


Frog in a pond mini cheesecakes – gluten free for Halloween

I made the mistake of going into a lolly shop to get some inspiration (unusual type of lollies) and couldn’t stop myself buying these blue marshmallows.  Then I got them home and didn’t know what to do with them.  So, I used some of my last Freddo heads to make these little treats, they looked unusual, but they tasted nice!  I made 6.

Frog in a pond mini cheesecakes

Frog in a pond mini cheesecakes

80g gluten free biscuits

50g melted butter

125g softened cream cheese

2 tbsp caster sugar

1 egg

3 tbsp thickened cream

1 tbsp lemon juice

3 blue marshmallows, cut in half with wet scissors (to stop the marshmallows sticking to the scissors)

6 freddo heads

Blue coloured sugar


Preheat oven to 160 celcius fan forced, 180 if not.

Crush the biscuits and combine with the melted butter.  Press into bases of a 6 hole muffin pan firmly.  (I use a silicone one as they come out easily, if you are using a metal tin, line it with muffin papers first).  Put in fridge until required so they get a chance to firm a little.

Combine cream cheese and sugar and beat until well combined.  Add egg and mix well.  Mix in cream and lemon juice until all just well blended, then spoon onto bases.  Bake for 20 minutes.

When the cheesecakes have cooled a little, press the cut marshmallow in a little, cut side down.  Leave to cool (if you put the frog on now, the weight of the frog will force the marshmallow right down into the cheesecake when it is warm, if you leave it to cool and set, the marshmallow won’t sink any further).  When completely cold, put the frog on top and sprinkle the sugar around.

Gluten free Black Bottomed pie

This is my version of that classic American pie.  I used one of my gluten free coconut sweet pie crusts (although a slightly larger one – the filling requires a deep dish with a 22 cm diameter).  This pie will comfortably serve 12.  I also tried tricking one up for Halloween with some ‘worms’ coming out of the mud – have a look at the pictures.

Black Bottomed Pie

Black Bottomed Pie

Black bottomed pie - whole

Black bottomed pie – whole

Worms in your pie?

Worms in your pie?

Sweet pie crust

2 & 1/4 cups milk

1/2 cup sugar

2 tbs gluten free cornflour

4 tsp gelatine powder

4 egg yolks (freeze the whites individually for something else another time)

125g dark chocolate, chopped

1 tsp vanilla extract

300 ml thickened cream


Mix 1/2 cup of the milk and the egg yolks in a jug, sprinkle the gelatine powder over the top.  Leave stand a minute then stir vigorously to ensure the gelatine is evenly distributed and not lumpy.

Mix the sugar and cornflour in a medium pot, then whisk in the remainder of the milk into it.  Stir over a medium heat for approximately five minutes until the mixture boils then thickens.  Take off the heat, and while whisking, whisk in the milk/egg/gelatine mixture.  Divide the custard into two bowls.  In one, put the chocolate and stir until it has melted.  Pour into the pie shell and refrigerate for 30 minutes.  Leave the white custard mixture on the bench to cool to room temperature.  Towards the end of the chilling period for the chocolate custard, beat the cream until stiff, then fold through the white custard.  Gently pour onto the chocolate custard in the shell.  Return to the fridge for at least 2 hours, preferably longer if you have time.