Easter has become synonymous with chocolate eggs but there’s so much more to Easter Baking. Simnel Cake and Hot Cross buns are classics and absolutely delicious if you make them yourself.
I have been making Simnel Cake for 20 odd years now, it’s a fruit cake with a layer of marzipan baked in the middle and then iced with marzipan and the 12 marzipan balls to represent the apostles. 11 if you don’t include Judas, which I always do. Both of which require a bit of time and effort but if you are after something quicker Belgian chocolate brownies are quick and easy and always a crowd pleaser and rocky road a great recipe for children.
Always a crowd-pleaser, this version has a mini chocolate egg twist to make it super moreish.
What you'll needYou’ll need a 8” x 5” disposable foil container or small baking tray buttered and lined.
- 65g butter
- 160g dark chocolate (70% cocoa solids)
- 1 ½ tablespoons golden syrup
- 80g mini marshmallows
- 100g rich tea biscuits
- Mini Chocolate Eggs (a handful)
- a heavy based saucepan melt together the chocolate, butter and golden syrup over a gentle heat and stir well.
- Put the biscuits in a plastic bag and bash with a rolling pin into rough pieces.
- Add this to the chocolate mixture and stir well together. Let it cool a little.
- Add the marshmallows and stir in. Roughly chop about half of the mini eggs and add to the mix.
- Pour into the foil container or baking tin and press evenly into the tin. Scatter the remaining chocolate eggs on top.
- Chill in the fridge until set.
- Then remove from the tin and cut into squares.