If you're thinking of inviting friends over to celebrate Hallowe'en next week, these purply-black vodka jellies will make a show-stopping dessert. The extra Creme de Cassis (blackcurrant liqueur) is a bit of an indulgence but it does improve the taste. You can find miniatures in good off-licences.

Serves 6
Time: 10 minutes + time for the jelly to set
Cost: About £1.50 a head

1 x 135g packet of blackcurrant jelly
A 75cl carton or bottle of red grape juice
About 225 ml vodka
2 tbsp Creme de Cassis (French blackcurrant liqueur) - optional but good
About 300g black or dark red grapes
A small carton of double cream or some aerosol cream (optional)

You'll also need six glasses or small glass dishes (see below)

Cut the jelly in squares and put in a measuring jug. Add 3 tbsp of the grape juice and microwave for 1-1 1/2 minutes. Stir until dissolved. Add the vodka and enough grape juice to take the liquid to the 580ml (1 pint) mark. Stir in the cassis if using and set aside. Wash the grapes, then halve them and remove the pips (unless you’re using seedless ones). Put a few grapes in the bottom of six small glasses or glass bowls and pour over liquid jelly to cover. Put the glasses in the fridge until the jelly has set then scatter over the remaining grapes and pour over the remaining jelly (warming it slightly first if it's set) Return the glasses to the fridge until fully set. Spoon or squirt over the cream before serving

TOP TIPS

* You can buy individual glass dishes really cheaply in charity shops - or make the jelly in one big glass dish if you prefer.

* If you haven’t got a microwave heat the grape juice till almost boiling and pour over the jelly before you add the vodka

* If you wanted to be even more kitsch you could make a batch of orange jellies as well with orange jelly, orange or passionfruit juice, vodka, an orange liqueur like Cointreau or Grand Marnier and tinned mandarin oranges. Just follow the method above with roughly the same proportions of fruit juice, vodka etc.

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