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Guts & PUStard Halloween Recipe cheekyricho

1,057 views · Published 20 October 2013 · 8:16 · Indexed 12 November 2026

Channel: cheekyricho cooking · 2013 · Howto & Style

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Cheekyricho Guts & PUStard. This fun monster theme dessert thankfully tastes so much better than it looks. We use cherry pie filling in a puff pastry casing wound into a pile of intestines and baked until golden brown. Top it off with our green flecked PUStard and you have one disgusting looking dessert. Bound to be the talking point at your next Halloween or monster themed party. We do hope you give this simple delicious recipe a try.
INGREDIENTS:
For the Guts:
600 grams morello cherries and their juice
80 grams cheekyricho strawberry jam
30 grams sugar
60 grams potato flour mixed with a little ewater to a smooth paste
2 sheets frozen puff pastry.
METHOD:
Heat cherries, sugar (to taste) and potato flour /water mixture together over a medium heat until thickened and opaque. Set to one side. Prepare sheets by cutting them lengthways and joining into 2 long lengths. Lay cherry filling along lengths fold over and lay into a tray in a random pattern. Bake 180 degrees celsius for 20-25 minutes until golden brown.

FOR THE PUStard:
60 grams sugar
600 grams milk
3 eggs
50 grams corn flour
10 grams vanilla extract
a couple of drops of green food colouring.
METHOD:
Cook in the thermochef 8 mins speed for 90 degrees, separate 10 grams of cooked custard and mix with green colour. Allow to cool and fold slightly through remaining custard. You should have a blobby green flecked mass for dolloping on your entrails. 

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