Halloween Pond Water

Makes: 6Prep Time: 15 minutes plus setting timeCook Time: 10 minutes


  • 600ml California Prune juice
  • 400ml apple juice
  • 8 leaves vegetarian gelatine leaf
  • Selection of spooky jelly sweets
  • 8 white round hard sweets
  • 1 decorating pen to create eye-balls


  1. Place the California Prune Juice and apple juice into a large pan and heat up but do not boil. Soak the gelatine leaves in cold water.
  2. When the California Prune and apple juice has heated up lift out the leaves of gelatine from the cold water and whisk into the juice.
  3. Remove from the heat and pour half into a large glass bowl, place the jelly into the fridge to semi set for one hour, then add a selection of spooky sweets.
  4. When the first half of jelly has set, pour in the remaining juice and a few more spooky sweets. (I like to place a long jelly snake in the bowl half hanging out so it looks as if it’s about to escape).
  5. When the final jelly has almost set, add a few more spooky sweets to it and leave to fully set.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.