Food&Drink Writer Cara Scott tells us her favourite Easter-themed bakes, featuring plenty of chocolate of course!
Many of us love to bake around Easter and this year is no exception. With lockdown looming for a second successive Easter, there is no better time to lift our spirits and do some baking.
Here are two of my favorite Easter recipes for you to try at home:
Mini Eggs Nest Cakes
Adapted from a BBC GoodFood recipe
Ingredients: (Makes 12 Nests)
225g Chocolate (any brand you fancy!)
2 tbsp. Golden Syrup
Lots of Mini Eggs (I usually do 3 on each nest so you would need 36 single eggs in total, but feel free to do as many as you want!)
- 1. Place 12 paper cases on a baking tray.
- 2. Add the chocolate, golden syrup and butter in a bowl. Then, place in a saucepan and allow it to melt.
- 3. Once melted, remove from the heat.
- 4. Stir the cornflakes into the mixture until all of the cornflakes are covered in chocolate.
- 5. Divide the mixture between the paper cases.
- 6. Place 3 chocolate eggs in the center of each nest.
- 7. Leave to chill in the fridge for an hour or until they are fully set.
- 8. Enjoy!
Creme Egg Brownies
Adapted from a Jane’s Patisserie recipe
Ingredients: (Makes 16 Brownies)
For the Brownie
200g Unsalted Butter
200g Dark Chocolate (again, any brand you fancy!)
275g Caster Sugar
100g Plain Flour
3 Large Eggs
50g Cocoa Powder
100g White Chocolate Chips
100g Milk Chocolate Chips
3 bags Mini Creme Eggs (freeze them for at least a few hours before use)
For the Topping
100g White Chocolate
A splash of Orange Food Colouring
8 Creme Eggs (halved)
- 1. Preheat oven to 180 C and line a 9-inch square baking tin with parchment paper.
- 2. Melt the butter and dark chocolate in a sauce pan – leave to cool to room temperature once it has melted.
- 3. Whisk together the eggs and caster sugar for a few minutes until the mixture has gone a pale colour and ‘mousse’ like.
- 4. Pour the cooled chocolate mix over the egg mixture and carefully fold together.
- 5. Add the cocoa powder and plain flour on top of the chocolate mix and fold together.
- 6. Fold through the chocolate chips and the frozen mini creme eggs.
- 7. Pour into the baking tin and place in the oven for 20-25 minutes.
- 8. Once baked, leave to cool in the tin.
- 9. Melt the white chocolate and split the mixture into two. Colour one orange with the food colouring.
- 10. Drizzle both over the brownies.
- 11. Add the 16 halves of Crème eggs so that there is one half for each piece.
- 12. Leave until set, either on the side or fridge, so it is easier for you cut!
- 13. Enjoy!
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