Recipe Friday: Clotted Blood Cakes

Just in time for Halloween, we bring you the last in our fiendish selection of recipes from The Hoxton Street Monster Supplies Cookbook - full of tasty tidbits to satisfy monster appetites. Seeing as they're the experts in feeding the undead, we let them introduce the recipe themselves...

"Those with nocturnal habits often need a mid-morning pick-me-up and blood was always the tipple of choice. However, the profusion of coffee shops has meant that many tribes have adopted the human predilection for caffeine, making fresh blood less popular. The traditional blood clots have been replaced in this recipe to appeal to modern tastes."

You will need (for 20 cakes):


200 g white chocolate, broken into pieces

125 g unsalted butter

3 eggs

175 g caster sugar

1 teaspoon vanilla extract

150 g plain flour

1 teaspoon baking powder

75 g dried cranberries


1 Line an 18 x 28 x 5 cm baking tin with nonstick baking paper and snip diagonally into the corners so that the paper fits snugly.

2 Melt half the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water. Whisk the eggs, sugar and vanilla extract in a separate bowl with a hand-held electric whisk until light and frothy and the whisk leaves a trail when lifted.

3 Fold the chocolate and butter mixture into the beaten eggs with a metal spoon. Sift the flour and baking powder over the top and then fold in gently. Chop the remaining chocolate and fold half of it into the mixture with half the cranberries.

4 Pour the mixture into the prepared tin and sprinkle with the remaining chocolate and cranberries. Bake in a preheated oven, 180°C, for 30–35 minutes until well risen. Leave to cool in the tin.

5 Lift out of the tin, peel off the paper and cut the cake into 20 squares. 


For more deliciously fiendish recipes, pick up a copy of The Hoxton Street Monster Supplies Cookbook, published by Mitchell Beazley, £12.99 ( And for more otherworldly treats, order Oh Comely issue 33, 'Magic'