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If ever there was a time of year to crack open a bottle of Dead Man’s Fingers Spiced Rum, then surely it’s Halloween...
Dead Man’s Fingers may well have the spookiest name going, but there’s nothing scary about what lies behind the label. What you can expect is a quality, creative blend of two-year-old rum and exotic spices, created at the Rum & Crab Shack in St Ives, Cornwall. Try Spiced Rum – quality rum with a hint of Saffron cake alongside notes of Pedro Ximénez ice cream, a whisper of creamy caramel and touches of vanilla, pineapple, dried raisins and black pepper. It’s delicious on its own, or else fab in our Walking Dead Sunrise cocktail, right. For something even more fun, try Pineapple Rum, inspired by Spiced Rum but crafted with roasted and candied pineapple and balanced with hints of soft brown sugar, nutmeg, aniseed and lime zest. It’s super refreshing, especially with lemonade, lots of ice, a wedge of lime, and fresh mint.
Fill a highball or skull glass with ice. Pour in 50ml Dead Man’s Fingers Spiced Rum, 150ml orange juice and 10ml lemon juice. Stir to combine. Pour 30ml grenadine down the inside of the glass. Top up with 150ml lemonade and serve immediately. Serve.
Fancy being a bit daring this Halloween? If the idea of mixing Marmite and peanut butter doesn’t completely terrify you, then we urge you to give it a go. Whether you love or hate Marmite, you really ought to try Marmite Peanut Butter – a blend of traditional nut butter and yeast extract that’s perfect for adding to smoothies or spreading on toast, crumpets, bagels and these fun pancakes. It’s plant-based, suitable for vegetarians, fortified with B vitamins (including B12) and contains no added sugars – just naturally occuring sugars. Go on, we dare you to try it...
Spooky pancakes with Marmite butter
Makes 12. Hands on time: 30 mins. Total time: 30 mins
You will need:
200g self-raising flour
11⁄2 tsp baking powder
1 tbsp caster sugar
3 eggs, beaten
20g butter, melted
vegetable oil, for frying
2 tbsp Marmite Crunchy Peanut Butter
2 tbsp Marmite Smooth Peanut Butter
1. Mix the flour, baking powder and sugar in a large bowl. Whisk in the eggs, milk and butter to make a smooth, thick batter.
2. Heat a little oil in a large non-stick frying pan over a medium heat. Drop large spoonfuls of the batter into the pan. Use a small spoon to quickly shape the batter into a ghost or pumpkin shape, adding small blobs of batter for the pumpkin stalks and ghost arms.
3. Cook until the underside is golden and small bubbles appear on the surface. Flip over and cook for a further 30 seconds until set and golden. Repeat with the remaining batter to make 12 pancakes.
4. Spread the pancakes with the peanut butter and add halved blueberries to the ghost pancakes for eyes and a mouth. Serve with caramelised apples, if you like.