It is All Hallows’ Eve eve and as such, I knew we needed to catch-up with the Stranger Things heavy hitter – after Eleven and Joyce, obvi – Finn Wolfhard. Aka Mike. Obviously, no shade to Shan, Mil, Gat, Cal and Noah. It’s just that the Wheelers really drove the entire plot, you know?

While I also didn’t meet Finn until he auditioned for the show, I knew that while his doppelgänger Noah would be best to play the vulnerability of Will, Finn was born to play the strong, dedicated – and this season, brooding – Mike.

Seeing his raw talent in the audition, I gave him free acting lessons on set and vowed to make him a star. Next thing you know, he landed a role in the hit movie It. I may have made some poor decisions that tanked my Hollywood career – not even taking into account the time I told Harvey Weinstein no – but I sure am a talented acting coach and career advisor.

It – no pun intended as it (again, no pun intended) is a basic word that I can barely get through a sentence without using – was such a treat to reconnect, toast to his success and plot where to next for his career. As you know, that is some hunger inducing business, so we were both thrilled when I got to whipping up some Finnel Wolfhard Cakes.

 

 

While they may not looking anything special, funnel cakes sure as, well, fun. Plus, they look like a spider-web that It would weave for that period he is a spider. Which I’m not actually sure happens in the movie, given the entire concept terrifies me.

Anyway, enjoy!

 

 

Finnel Wolfhard Cakes
Serves: 6-8.

Ingredients
2 cups milk
1 egg
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
2 tbsp muscovado sugar
¼ cup butter, melted

Method
Whisk the milk, egg, vanilla together in a large bowl, and the flour, salt, baking soda, and sugar in another. Make a well in the centre of the dry ingredients and gradually add the wet ingredients until a smooth batter forms. Fold through the melted butter and allow to rest for five minutes.

When you’re ready to go, heat 1 inch deep vegetable oil in a large pot until nice and hot. Transfer the batter to a funnel and dribble in a stream into the hot oil. Fry for a couple of minutes, or until lightly golden. Flip and cook for a further minute. Repeat the process until the batter is done.

Serve immediately, dusted generously in icing sugar.

 

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