Let me set the scene: It’s a chilly October evening and I’m curled up with one of Nigella Lawson’s cookbooks. because that’s my version of comfort reading. Somewhere between her indulgent chocolate cakes and rich stews, I stumbled upon something curiously named Blood Clots. I froze, then laughed, because only Nigella could turn something so gruesome-sounding into something I had to try.
Nigella’s ’Blood Clots’ is, thankfully, not as sinister as it sounds. It’s a Halloween-themed dessert (because, of course it is) that’s gloriously macabre and deeply chocolatey, with a dramatic raspberry coulis ’blood’ pooled around decadent little chocolate clusters. It’s kitsch, it’s creepy and it’s utterly delicious. She has this unmatched flair for making food feel both theatrical and homey.
Imagine this: a tray of jagged, dark chocolatey lumps oozing bright crimson sauce-kids squeal, adults smirk and everyone dives in. It’s all about texture and drama. Crunchy, chewy, velvety, tart, sweet. it’s a little bite of Halloween mischief.
Nigella Blood Clots Recipe
Ingredients Needed
You don’t need to trek through a specialty store for this one. You probably have most of these already. Nigella’s version leans on simplicity with a dramatic twist (classic her).
- 200g dark chocolate (at least 70% cocoa solids. trust me, the bitterness makes it feel adult)
- 100g mini marshmallows (I go for the multicolored ones because chaos is fun)
- 75g dried cranberries (adds that chewy ’blood clot’ vibe)
- 50g crushed digestive biscuits (or graham crackers, depending on where you are)
- 2 tablespoons golden syrup (if you can’t find it, honey works but isn’t quite as lush)
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For The ’blood’
- 250g frozen raspberries
- 2 tablespoons icing sugar
- A squeeze of lemon juice
When I made this for my niece’s Halloween party last year, the kids went absolutely wild for the raspberry “blood”. It’s tart, sweet and looks convincingly gory-basically a win for any spooky table.
Equipment Needed
Again, nothing too fancy here. Nigella is all about unfussy glamour and that comes through in her kitchen gear choices too.
- A heatproof bowl (for melting the chocolate)
- A saucepan (to gently melt things together)
- A mixing spoon (wooden, if you want to channel your inner Nigella)
- A small food processor or hand blender (for blitzing the raspberry sauce)
- A baking tray lined with parchment paper (don’t skip this!)
- A fridge (you’ll want those clots cold and firm)
And-though not required-consider a black serving tray or vintage cake stand for presentation. I once used an old slate cheeseboard and it looked delightfully sinister with the sauce dribbled around.
Instructions To Make Nigella Lawson’s Blood Clots
This part is ridiculously fun. especially if you’ve got a spooky playlist on and a glass of red wine in hand (for the adult version of Halloween baking, of course).
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Melt The Chocolate And Syrup
Break the dark chocolate into pieces and melt it slowly with the golden syrup over a saucepan of barely simmering water. I always get a little poetic here; the chocolate turns silky and glossy, like a witch’s potion.
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Mix The ’clot’ Bits
While that’s melting, stir together your marshmallows, cranberries and crushed biscuits in a big bowl. Pour the warm chocolate mixture over it and mix until everything is coated. It’ll look like a gooey, textured mess. Exactly what you want.
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Shape Your Clots
Dollop heaping tablespoons onto your lined tray. Think jagged, irregular lumps. nothing too neat. That chaotic shape gives the most ’authentic’ effect. Chill them in the fridge for at least 2 hours. Overnight is even better.
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Make The Raspberry Blood
Blitz the raspberries, icing sugar and lemon juice into a vivid, slightly tart coulis. Strain it if you want a smooth “blood”, but I leave it rustic. those seeds add a sinister edge.
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Serve And Drizzle
Once the clots are cold and firm, arrange them on a tray or platter and drizzle (or splatter) the raspberry sauce with reckless abandon. Think Jackson Pollock meets vampire.
What I Learnt
First off: appearances are everything. This dessert taught me that presentation can make something truly ordinary into a showstopper. The base is, if we’re being honest, a riff on rocky road. But the way Nigella frames it-both visually and emotionally-elevates it into something unforgettable.
Second, the importance of leaning in to the theme. I used to hesitate with themed food, thinking it was too kitschy. But this recipe reminded me that food is theatre. It’s memory-making. I saw my niece pretending to faint from the “blood”, my sister laughing as she licked the sauce off a spoon. That’s food doing what it’s meant to do.
And finally-chocolate and cranberries? Hugely underrated combo. I’ve since used it in brownies and even granola bars. All because of one silly Halloween recipe.
FAQs
What Exactly Is Nigella Lawson’s ’blood Clots’ Recipe?
It’s actually a cheeky name for Nigella’s rich, chocolatey dessert. Despite the alarming title, it’s a decadent mix of chocolate, nuts, and dried fruit. It’s all about that intense flavor combination, with a slightly bloody, gooey texture that she cleverly ties back to the recipe’s name.
Can I Make Nigella’s Blood Clots Recipe Without The Nuts?
Absolutely! The nuts are just one part of the texture, so feel free to swap them out for other ingredients. Some people use crushed biscuits or even marshmallows for that chewy texture, while others go nut-free entirely. The beauty of this recipe is how adaptable it is.
Is Nigella’s Blood Clots Recipe Difficult To Make?
Not at all! It’s actually pretty simple. You melt the chocolate, mix in the nuts and fruit, let it chill, and voilà! No baking required. It’s one of those recipes that looks super impressive, but requires minimal effort-perfect for those moments when you want something indulgent without spending hours in the kitchen.
