Easter Mini Egg Rocky Road

This recipe is a lovely simple sweet treat to make with the kids over the Easter holidays, and by using these disposable trays makes it a great little gift to give to friends and family - just wrap in cellophane and secure with some ribbon!

Easter Mini Egg Rocky Road

250g milk or dark chocolate

50g butter

75g golden syrup

115g digestive biscuits, crushed

4 Party Ring biscuits, roughly chopped

75g Cadbury Mini Eggs

60g Marshmallows, cut into small pieces

for decoration

Chocolate carrots (I found these in Asda)

coloured sprinkles

Cadbury Mini Eggs
yellow crispy sprinkles

• Melt the chocolate, butter and syrup together in a bain marie - set aside to cool slightly
• Stir in the crushed and chopped biscuits, mini eggs and marshmallows, and mix well
• Press into two 18cm x 11cm foil trays (or use one larger tray)
• Top with your chosen decorations and press down lightly
• Place in the fridge to set completely before slicing into squares

Mint Chocolate Christmas Pudding Rocky Road

Whether you call it Rocky Road, Fridge Cake or maybe even Tiffin, there is no denying that it is good. You can add whatever ingredients you like to the mix, and also whatever you have in the cupboards, which is what I did here.

After seeing this Malteser Rocky Road Christmas Pudding I was dying to give it a go myself and thought it would be a perfect way to use my Wilton ball cake pan, but you could use a pudding basin.

It doesn't have the neatest of finish but a length of ribbon tied around the middle disguises that a little. The proof, they say, is in the pudding and nobody really notices the rough edges once it's sliced as everyone is drooling as they wait to get their hands on a piece.

Mint Chocolate Christmas Pudding Rocky Road

550g Chocolate - I used a mix of milk & plain (reserve a little to glue the halves together)

100g glacé cherries

125g Cadbury chocolate fingers, chopped

75g mini marshmallows

100g sultanas

100g Cadbury snow bites (the shells add a crunch)

1 box of After Eight Collection mint chocolates

140g white chocolate

• Melt the chocolate in a bowl over hot water (or use a microwave)
• Line the 2 pans - you can use clingfilm but I find a piece of slightly damp scrunched up baking paper works much better as it doesn't get brittle in the freezer
• Stir in the cherries, fingers, marshmallows, sultanas, snow bites and the After Eight Collection (reserving the white ones)
• Divide mixture between the two pans
• Place in the fridge for around 15 minutes, or until completely set
• Turn out and use a little of the reserved melted chocolate to glue the halves together
• Return to the freezer whilst you melt the white chocolate (including the white After Eight leaves)
• Allow the white chocolate to cool a little otherwise it will just run straight down the sides of the pudding
• Spoon the white chocolate on to the top of the pudding, one spoonful at a time, allowing each spoonful to firm up slightly before spooning the next on.
• The chocolate will slowly start to drip down the sides of the pudding, once you have enough topping then return to the freezer for a few minutes

I used some leftover white chocolate to make Santa pops.

I was sent some After Eight chocolates to use in a recipe, the recipe is my own