It’s chocolate time (Picture: Cadbury)
To us, the arrival of spring means one thing.
No, not daffodils in bloom or baby lambs, but the appearance of Easter chocolate on supermarket shelves.
Creme Eggs, Mini Eggs, those little Malteser bunnies. They’re all so wonderful and we rejoice at their existence.
But if you can resist just finishing off a pack of Mini Eggs by pouring them directly into your mouth, it’s well worth using them as the starting point for a tasty recipe.
After all, we’re still in lockdown – why not spend some time baking?
You won’t have to look far for inspiration.
Cadbury has now launched its new Cadbury Mini Eggs Cookbook, with 60 recipes – all including those sugar shell covered chocolate eggs.
As a sneak preview, we’ve got three recipes from the book that you can have a crack at.
Take your pick from a cheesecake, rocky road, and a twist on a carrot cake. Let’s get cooking.
Mini Eggs Rocky Road Recipe
Drool-worthy (Picture: Cadbury)
Prep time 15 mins
Chilling time 2–3 hours
- 400g Cadbury Dairy Milk chocolate, broken into squares
- 150g digestive biscuits
- 50g mini marshmallows
- 90g Cadbury Mini Eggs
- Line a 30 x 20cm baking tin with baking parchment.
- Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted.
- Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. You want some quite big crunchy pieces – not just crumbs.
- Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
- Transfer the mixture to the lined tin, pushing it into the corners and levelling the top. Push in the Cadbury Mini Eggs, distributing them evenly, and press them down with a spatula or the back of a spoon.
- Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set. Cut it into 24 squares and store them in an airtight container in the fridge.
Mini Eggs Vanilla Cheesecake Recipe
A delectable dessert (Picture: Cadbury)
Prep time 25 mins
Chilling time overnight
For the gingernut base:
- 100g gingernut biscuits
- 25g butter, melted
For the filling:
- 300g light soft cheese
- 150g 0% fat Greek yoghurt
- 50g caster sugar
- 1 tsp vanilla extract
- 100ml double cream
- 1 sachet powdered gelatine
- 4 tbsp hot water
- 80g Cadbury Mini Eggs
- Line the base of a 20cm loose-bottomed or springform tin with baking parchment.
- To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling.
- In a bowl, beat the soft cheese with the yoghurt, sugar and vanilla extract.
- In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.
- Put the hot water in a small bowl, sprinkle the gelatine over it and stir well. Leave it for 2–3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream.
- Put the Cadbury Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet.
- Arrange most of the crushed Cadbury Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill the cheesecake in the fridge overnight until it is set. Sprinkle it with the remaining crushed Cadbury Mini Eggs and serve it cut into slices.
Mini Eggs Carrot Cake
Why *wouldn’t* you top a carrot cake with Mini Eggs? (Picture: Cadbury)
Prep time 20 mins
Cooking time 45 mins
For the cake:
- 175g soft light brown sugar
- 120ml sunflower oil
- 3 medium free-range eggs, beaten
- 225g carrots, grated
- grated zest and juice of one orange
- 175g wholemeal self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
For the creamy frosting:
- 100g extra-light soft cheese
- 75g thick 0% fat Greek yoghurt
- 1 tbsp icing sugar
- grated zest of 1 orange
- 16 Cadbury Mini Eggs
- Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment.
- In a food mixer or food processor, beat together the sugar, oil and eggs until they are well blended. (Alternatively, beat them in a large mixing bowl with an electric hand mixer.) Beat in the grated carrot and the orange zest and juice. Then sift in the flour, baking powder and spices and mix everything together thoroughly.
- Pour the cake mixture into the lined cake tin and smooth the top. Bake the cake in the preheated oven for 45 minutes, or until it is well risen and a skewer inserted into the centre comes out clean. Leave it to cool in the tin.
- To make the creamy frosting put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until they are well blended and smooth.
- Spread the frosting over the cake and cut it into 16 squares. Place a mini egg on each square. Store the cake in a sealed container in the fridge for 3–4 days.
Cadbury Mini Eggs Cookbook is available at bookstores including Waterstones and Amazon.
Do you have a recipe you fancy sharing?
Get in touch to tell us more by emailing MetroLifestyleTeam@Metro.co.uk.
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