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Witch’s Brew - Luckily this desserts tastes better then it looks. It’s both show stopping and delicious!

Witch’s Brew Halloween Dessert

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Hi Bold Bakers!

Halloween is such a fun time to get creative with desserts and I have lots of recipes I want to share with you. So I was excited when the folks at Best Fiends asked me to create a BONUS recipe for you featuring my Witch’s Brew Halloween Dessert.

This Witch’s Brew is actually Tapioca pudding. Luckily it tastes so much better then it looks. Scatter around creepy crawlies of the gummy variety and you have a perfect Halloween dessert for your party.

Halloween recipes, halloween treats, Halloween party ideas, halloween desserts, Witche’s brew, witch’s brew

Halloween recipes, halloween treats, Halloween party ideas, halloween desserts, Witche’s brew, witch’s brew

Halloween recipes, halloween treats, Halloween party ideas, halloween desserts, Witche’s brew, witch’s brew

5 from 2 votes
Witch’s Brew - Luckily this desserts tastes better then it looks. It’s both show stopping and delicious!
Witch's Brew Halloween Dessert
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Author: Gemma Stafford
  • 1/2 cup (2oz/ 60g) pearl tapioca, (do not use instant tapioca)
  • 2 cups (16oz / 500g) water
  • 2 cups (16oz / 500g) whole milk (or dairy free milk)
  • 1/4 teaspoon salt
  • 2 eggs yolks
  • 1/3 cup (2 ½ oz/75g) sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon green food coloring
  • Halloween Candies (Gummy bones, skulls, spiders, slugs)
  1. The night before, in a medium bowl soak Pearl Tapicoa in water at room temperature.
  2. The next day, combine tapioca, milk, and salt in a heavy bottomed saucepan over medium heat. Stir while bringing to a simmer. Lower the heat and cook covered at the lowest possible heat for 45 minutes-1 hour. Timing depends on the type or brand of tapioca you are using. Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.
  3. Once cooked, in a separate bowl beat the egg yolks and sugar together. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
  4. Pour the egg mix into the pan with tapioca. Still over low heat, stir for roughly 10-15 minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Remove from the heat and stir in vanilla and green food dye.
  5. Pour into your cauldron or black bowl and cover with gummies and Halloween themed decorations. Serve either warm or chilled. Keep refrigerated for up to 3 days.

Thanks again to Best Fiends for helping us bring you this videos. The game is free to download.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Phan Tran on July 6, 2018 at 8:50 am

    Hi Gemma,i’m ready to make ”WITCH’S BREW HALLOWEEN DESSERT” from your recipe.But i wanna make my pudding cold,is that all right ?Because it has pearl tapioca in there,so i’m worry that,it”ll tough when eating.

    • Gemma Stafford on July 7, 2018 at 10:18 am

      Yes, you can make the pudding as instructed and then just let it chill in the refrigerator so it goes cold. I hope you enjoy!

  2. Donuts44 on July 28, 2017 at 9:05 am

    That looks great. Great ideas. have you any Halloween cake ideas? Want to do one this Halloween.

  3. Robin Salyer on November 4, 2016 at 9:17 pm

    I live in Pasadena, CA. I’ll keep looking, or even search for Sago.

  4. Robin Salyer on November 3, 2016 at 3:19 pm

    Hi Gemma –
    I love Tapioca pudding, and your recipe looks good. Where did you find pearl tapioca? I used to purchase it and make it, but cannot find it anymore.

    • Gemma Stafford on November 4, 2016 at 3:11 am

      Where do you live Robin? I find it in the supermarket here with the whole foods. Sago is a similar thing, though from a different plant source this may be available to you. Check your ‘Natural Food’type store too, if you have such a thing, Gemma 🙂

  5. Hanka on October 29, 2016 at 2:40 am

    I LOVE this recipe.But I was worried,because I can’t find tapioca or other substitute.So I change a bit this recipe. I use milk mixed with puffed rice(in my country is called Burizóny).I add coloring.It was amazing.Thank you Gemma 🙂
    Greetings from Slovakia :*

    • Gemma Stafford on November 1, 2016 at 2:36 am

      Hi Hanka, this is not something I know about! i am happy that you were able to find an alternative. Sago may be more readily available to you, and is a similar thing to tapioca 🙂

      • Hanka on November 1, 2016 at 8:13 am

        Thanx for your comment.I love your mug recipes.You are my baking-inspiration 🙂

        • Gemma Stafford on November 2, 2016 at 8:54 am

          Hi Hanka, Actually you guys are my inspiration! I cannot do any of this without your kind support, so thank you! 🙂

  6. Nwaring on October 27, 2016 at 12:29 pm

    Hello Gemma, love all your recipes. My niece loved your yogurt popsicles. I wanted to know where you bought that ceramic cauldron?

    • Gemma Stafford on October 27, 2016 at 9:24 pm

      aw that’s great. Are you in the US? Because I got it at Sur La Table. They might still have them and probably on sale too. Also check their website 🙂

  7. Elisabeth on October 27, 2016 at 9:50 am

    Hey Gemma!
    Really love your recipes but since I’m more of a chocolate person I was wondering if it’s possible to make this as a chocolate pudding without changing the overall consistency too much or if you maybe had suggestions about the measurements one should use. I think it would look great with some black food colouring. 😀
    Thanks in advance!

    • Gemma Stafford on October 28, 2016 at 1:54 am

      Hi Elizabeth, good idea! I think you could add cocoa powder to this in pace of the food coloring. It will not affect the texture, it is worth experimenting with it, it would be a great witches brew!
      Gemma 🙂

      • Elisabeth on October 28, 2016 at 2:14 am

        you’re right, I probably wouldn’t need food colouring for this. I was actually wondering if I could also add real chocolate and not only cocoa powder because I think pudding always tastes better like this. only i’ve never tried tapioca so I’m not sure.
        thanks for the fast reply! 🙂

        • Gemma Stafford on October 29, 2016 at 1:49 am

          Hi Elizabeth, yes, i do think you could use real chocolate, melt it first, and add hot milk to the chocolate gradually to temper it, before adding it to the pot. remember always add the hot to the cold, not the other way around! 🙂

          • Elisabeth on October 29, 2016 at 3:47 am

            thank you so much for your tips! i’ll try and see how it turns out.

  8. Purvee on October 24, 2016 at 6:39 am

    Omg Gemma(:
    Only brilliant mind can think and make something like this! The BEST Halloween Dessert I have ever seen! Looks amazing!
    Gemma can you tell me best egg substitute for Banana bread! I always follow your chart for egg substitutes but my bread was kind of dense:(

    • Gemma Stafford on October 25, 2016 at 2:53 am

      Hi Purvee,
      This is always difficult as it is a dense type of mix. I would use either applesauce, or milled flax seeds. This should work well for you,
      Thank you for your kind support,
      Gemma 🙂

  9. TGirl10 on October 23, 2016 at 11:59 am

    Could you do homemade caramel squares in Bigger Bolder Basics

    • Gemma Stafford on October 24, 2016 at 2:06 am

      Hi there, i have these on my list, thank you 🙂

  10. TGirl10 on October 23, 2016 at 11:57 am

    Could you do homemade caramel soft and Chewy bites in bigger bolder basics you mentioned in your snicker video please?

    • Gemma Stafford on October 24, 2016 at 2:07 am

      I will add this to my list, thank you for the suggestion 🙂

  11. Anonymous on October 23, 2016 at 7:39 am

    Could you make a low carb recipe

    • Gemma Stafford on October 24, 2016 at 9:28 pm

      check my section in the recipe bar. It is under dietary preferences. I have a section called ‘Low sugar/ Low Carbs’. Check those out 🙂

  12. nabeel ahmad on October 23, 2016 at 2:50 am

    looks groovy :-I

    • Gemma Stafford on October 23, 2016 at 3:20 am

      Thank you for your kind comments, it is good to have you with us 🙂

  13. Wendy R on October 22, 2016 at 11:20 am

    Is there something else I could use instead of tapioca or rice pudding?

    I thank you for your videos and recipes they are great for leaner like myself!!!

    • Gemma Stafford on October 23, 2016 at 3:08 am

      Hi there ,sago is another similar thing, Tapioca is from cassava, Sago is a starch extracted from the spongy center of various tropical palm stems, these are both natural foods, much loved in the countries where they are found, light and nutritious!
      Gemma 🙂

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