Easter Egg

Ingredients

500g Milk Chocolate

125g White  Chocolate (optional)

125g Plain Chocolate (optional)

Optional

Edible glitter

Nuts

Flavoured Sugar (See Chocolate Snaps Recipe)

You will need an Easter egg shaped mould I found mine in Lakeland but I'm sure there are more out there from other suppliers.

If you are using nuts, glitter or flavoured sugar sprinkle your moulds with these then melt the white chocolate and plain chocolate in a bowl over a pan of hot water then drizzle over the mould to create a pattern or if you are just using milk chocolate cover the mould evenly. Now put it in the fridge to set.

Once set melt the milk chocolate in batches and let sit for a minute or two to thicken up.  Coat the moulds with thin layers of milk chocolate and place in the fridge to set again. Keep doing this for three or four layers. Turn out of the moulds and brush the edges with some more melted chocolate to stick together.

Fill your eggs with your favourite sweets or mini eggs.

And enjoy! Happy Easter :-)

Bailey's Irish Cream Liqueur Cupcakes

Ingredients

275g Self Raising Flour

275g Caster Sugar

275g Butter

30g Cocoa Powder

3tbsp Bailey's Irish Cream Liqueur

6 Eggs

For the Icing

250g Butter

775g Icing Sugar

100ml Bailey's Irish Cream Liqueur

Pre-heat the oven to 180oC. Whisk the sugar and butter together then add one egg at a time and keep whisking. Sift in the flour and cocoa powder and add the baileys mix thoroughly. Spoon tablespoons of the mixture into either cupcake cases or a greased cupcake tin. Bake for 15-20 minutes until the cakes are springy to touch or you can insert a skewer and it comes out clean.

Allow the cakes to cool thoroughly once baked. Whisk the butter and baileys together and gradually add a little icing sugar at intervals. Ice the cakes and then serve :-)

Rocky Road

100g Dark Chocolate (70% Cocoa Minimum)

100g Butter

5tbsp Golden Syrup

325g Mixture of Dried Fruits, Bashed up Biscuit, Marshmallows, Nuts, Malteasers, Glace Cherries. Mix to your own taste if you love nuts but hate dried fruits leave them out etc.

Melt the chocolate, butter and syrup in a bowl over a pan of hot water. In another bowl mix all the dry ingredients together. Pour in the melted chocolate mixture and combine. Pour into a dish pat down and place in the fridge to set for a couple hours.

To serve cut into pieces and dust with some cocoa powder or try drizzling some melted chocolate over the top.  

Honeycomb

This recipe come's from Lorraine Pascale's Baking Made Easy.

Ingredients

Vegetable Oil, to grease

80g Butter

160g Caster Sugar

80g Golden Syrup

2tsp Bicarbonate of Soda

Oil and line a tin with greaseproof paper. Put the butter, sugar and golden syrup in a pan over a medium heat until all the sugar has dissolved. Once this has happened turn up the heat and let the mixture boil making sure if your using gas that the flames dont go up the sides of the pan. Keep an eye on the mix the whole time gently swirling the pan should any bits be colouring more than others. Keep boiling until a lovely golden colour, this can take up to 5 minutes. Once a nice honeycomb colour add the bicarbonate of soda give it a quick mix and pour into your tin.

Let the mixture cool down and set then break up into pieces. Try dipping them into chocolate for a delicious sweet treat.  

Crepes

Ingredients

200g Plain Flour

Pinch of Salt

2 Eggs

500ml Milk

Butter to Grease

Mix the flour and salt together then beat in the egg. Gradually add the milk until you have a smooth runny batter. Heat up a frying pan and grease well with butter pour in some batter and swirl it around the pan until the surface is set. Allow to cook till the underside is golden brown then flip (If your brave enough you can try tossing it in the air). Let the other side cook until golden as well. Re-grease the pan after each crepe.

Serving suggestions: For a savoury crepe why not try cheese and onion or some bolognese sauce. And for a sweet treat why not try some lemon and sugar or some melted chocolate and your favourite ice cream.



Pancakes

Makes 16-20

Ingredients

100g Self-Raising Flour

50g Caster Sugar

1 Egg

60ml (or 4tbsp) Milk

Butter to grease

Mix your dry ingredients together then add the egg and gradually beat in the milk to a thick batter. Drop about a tablespoon of batter onto a well greased girdle or frying pan. Cook until the underside is golden brown and the top is covered with bubbles, turn and let the other side go golden.

Serving suggestion: Try warm with maple syrup and ice cream or serve with fresh fruit and honey.