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    Edd Kimber's meringue ghosts

    For the ultimate Halloween centrepiece try Edd Kimber’s nutty butterscotch cake, topped off with these spooky ghosts.

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 80 minutes
    • Total time: 1 hour 40 minutes, plus cooling

    Makes: about 40 ghosts


    120g caster sugar
    2 egg whites
    1⁄4 tsp cream of tartar
    Black food gel colouring, to decorate 


    1. Preheat the oven to 180°C, gas mark 4. Spread out the sugar on a baking tray and bake for 20 minutes, until warm and light golden.

    2. Meanwhile, using electric beaters, whisk the egg whites in a clean bowl, until frothy. Whisk in the warm sugar, a spoonful at a time, beating well between each addition. Add the cream of tartar and whisk for 4-5 minutes more, until the mixture is cool and the sugar has mostly dissolved. 

    3. Reduce the oven to 100°C, gas mark 1⁄2. Spoon the meringue into
    a piping bag fitted with a 1cm nozzle and pipe ghosts, about 2cm wide and 4-5cm tall, onto a parchment-lined baking sheet. Bake for 1 hour, then switch off the oven and leave to cool with the door ajar. Decorate with the gel colouring and arrange on top of the nutty butterscotch cake.

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