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Maggoty apples

If you're looking to whip up some ghoulish goodies with your little monsters this Halloween, this frightfully fruity recipe perfectly fits the bill

  • Prep: 20 mins
    plus chilling, no cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 173
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 20
  • Protein 2
  • Fat 5
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 173
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 20
  • Protein 2
  • Fat 5
  • Fibre 2
  • Salt 0.1

Ingredients

  • 6 apples (we used Braeburn)
  • juice ½ lemon
  • 100g white chocolate
  • 50g puffed rice
  • jelly worm sweets (optional)

Tip

Vary the recipe
You can remove the core completely and have the maggots climbing out of the top, or leave the stalk intact so that your guests get a spooky surprise when they cut inside.

Method

  1. Core the apples, starting at the base and trying to keep the stalk ends intact. Use a blunt table knife or melon baller to scoop out any remaining bits of seeds and core if you need to. You can also use a metal skewer to make 1 or 2 holes in the sides. Brush the cut parts of the apples with lemon juice and put on a plate or board.

  2. Put the chocolate in a heatproof bowl over a pan of simmering water to melt. Once melted, stir in the puffed rice, then remove from the heat. Using a teaspoon, pack the chocolate and puffed rice mixture into the apples, sticking a few into the smaller holes and on the top to look like they’re crawling out. Transfer the apples to the fridge for around 20 mins to set.

  3. Spoon any remaining mixture into a mini muffin tin lined with paper petit four cases and put in the fridge to set along with the apples.

  4. Once the chocolate has set, peel away the paper cases and put the ‘maggot balls’ around the apples. Add a few wriggly jelly worms too, if you dare.