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Halloween at Home Recipes

Looking for some spooktacular ghoulish treats to make this halloween? Look no further. Our retailers have whipped up three devilishly good recipes that you can make at home including a goodness smoothie, ghoulish gingerbread house and eerie ghost cupcakes, with everything you need available from our centre brands.

Boost – All Berry Fang Smoothie


  • Blender
  • Glug of good quality (natural) apple juice
  • Splash of milk
  • Handful of strawberries
  • A few blackcurrants
  • A few raspberries
  • Spoonful of strawberry yoghurt
  • Ice
  • Decorated glasses to serve


  1. Throw all your ingredients into the blender, turn on, whizz up and mwah ha ha voila – pour into your prepped glasses and devour… dressed in your costume of choice (optional)!

Rather wait for the experts to make you an All Berry Fang Smoothie themselves? The delicious boostie-made smoothie will be available in store for a limited time, between 27 – 31 October.

Lakeland – Ghoulish Gingerbread House


  • 175g dark muscovado sugar
  • 85g golden syrup
  • 100g butter
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 1 egg (beaten)


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6
  2. Put the sugar, syrup and butter in a saucepan and bring to a simmer for 1-2 minutes, stirring until well combined
  3. Remove pan from the heat and leave your sugary cauldron to cool for 10 minutes
  4. Mix flour, spices and bicarbonate of soda in a large bowl then add the your cooled sugary concoction and the egg and mix together
  5. Gently knead the mixture in the bowl to form a dough, wrap it in cling film and chill in the fridge for at least 30 minutes
  6. Once dough is ready, remove from the fridge and flatten with a rolling pin so it’s around 6mm thick
  7. Use a gingerbread house cutter to cut out your gingerbread house pieces and bake for 12 – 15 minutes then set aside to cool
  8. Stick the pieces together using royal icing and then decorate your ghoulish gingerbread house by piping icing and sticking on all your favourite boo-tiful sweets available from Lakeland.

For the full recipe visit here.

Waitrose – Ghost Cupcakes


  • 335g pack Betty Crocker Chocolate Chunk Muffin Mix
  • 1 tbsp oil
  • 1 medium British Blacktail Free Range Egg
  • Semi-skimmed milk
  • 200ml double cream
  • Dr Oetker Dark Chocolate Chips


  1. Preheat the oven to 200°C/ gas mark 6, and place 9 muffin cases in a muffin tin.
  2. Prepare the muffin mix, oil, egg and milk according to the pack instructions, and divide between the 9 cases. Bake for 15 minutes, insert a skewer into one of the muffins and check it is clean before allowing to cool.
  3. Whisk the cream until it holds its shape and place in a piping bag with a 1cm nozzle. Pipe the cream onto the cakes to create ghost shapes. Use the chocolate chips for the eyes.

For the full recipe visit here.

View our opening times to find out the best times to visit centre to pick up all the essentials you need to make your spooky treats.