Croissant Bread and Butter Pudding

Posted on April 9, 2015 in Desserts
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Classics never fail, and this beauty, with oozing white chocolate, is dessert at its best. All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding.

Ingredients

500 ml milk

500 ml double cream, plus extra to serve

2 vanilla pods, de-seeded

300 g white chocolate, broken into chunks

8 large croissants

25 g sultanas

3 tbsp bourbon whiskey, plus extra for soaking

6 eggs

6 egg yolks

25 g butter

50 g caster sugar

vanilla ice cream, to serve

2 tbsp icing sugar

Preheat the oven 180C/160C fan/gas 4. Warm the milk and cream with the seeds from the vanilla pod. Remove from the heat and stir in the white chocolate to melt it.

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Cut the croissants into slices and layer in a circular 25cm ovenproof dish.  Soak the sultanas in bourbon until they start to puff up.

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Whisk together the eggs and egg yolks and beat in the caster sugar, add the warmed chocolate custard cream to the eggs then add the bourbon.

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Drizzle melted butter over the croissants and pour half the cream custard mixture over the top of the croissants.

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Sprinkle on the sultanas.

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Press the pudding down with your fingers so that the custard mixture is absorbed into the pudding.

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Top off with the rest of the custard mixture and bake for 20 minutes.

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Dust with icing sugar and blow torch or quickly grill until crispy. Serve with ice cream and cream.

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Croissant Bread and Butter Pudding
Serves 8
Classics never fail, and this beauty, with oozing choc, is dessert at its best. All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
875 calories
69 g
416 g
57 g
18 g
33 g
311 g
385 g
44 g
0 g
20 g
Nutrition Facts
Serving Size
311g
Servings
8
Amount Per Serving
Calories 875
Calories from Fat 506
% Daily Value *
Total Fat 57g
88%
Saturated Fat 33g
163%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 416mg
139%
Sodium 385mg
16%
Total Carbohydrates 69g
23%
Dietary Fiber 2g
8%
Sugars 44g
Protein 18g
Vitamin A
35%
Vitamin C
2%
Calcium
27%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 ml milk
  2. 500 ml double cream, plus extra to serve
  3. 2 vanilla pods, de-seeded
  4. 300 g white chocolate, broken into chunks
  5. 8 large croissants
  6. 25 g sultanas
  7. 3 tbsp bourbon whiskey, plus extra for soaking
  8. 6 eggs
  9. 6 egg yolks
  10. 25 g butter
  11. 50 g caster sugar
  12. vanilla ice cream, to serve
  13. 2 tbsp icing sugar
Instructions
  1. Preheat the oven 180C/160C fan/gas 4.
  2. Warm the milk and cream with the seeds from the vanilla pod. Remove from the heat and stir in the white chocolate to melt it.
  3. Cut the croissants into slices and layer in a circular 25cm ovenproof dish.  Soak the sultanas in bourbon until they start to puff up.
  4. Whisk together the eggs and egg yolks and beat in the caster sugar, add the warmed chocolate custard cream to the eggs then add the bourbon.
  5. Drizzle melted butter over the croissants and pour half the cream custard mixture over the top of the croissants. Sprinkle on the sultanas.
  6. Press the pudding down with your fingers so that the custard mixture is absorbed into the pudding.
  7. Top off with the rest of the custard mixture and bake for 20 minutes.
  8. Dust with icing sugar and blow torch or quickly grill until crispy. Serve with ice cream and cream.
beta
calories
875
fat
57g
protein
18g
carbs
69g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
IMG_8296

Hot Cross Bun Cupcakes

Posted on April 5, 2015 in Cupcakes
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Nothing says Easter like tasty baked treats and here is a perfect recipe that fits that description. 

These days one of my favourite Easter food that I look forward to are Hot Cross Buns.

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I love the smell of the spices when they are baking and they are just delicious eaten warm smothered with some butter.

Last year I had a go at making my own at home (recipe here).

So this year I decided to try something different…cupcakes inspired by the spices I love in my hot cross buns.

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Hot Cross Bun Cupcakes
Serves 24
These cupcakes have all the flavour and spice of a traditional hot cross bun but are quicker to make yet still just as yummy!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
247 calories
29 g
66 g
14 g
2 g
9 g
63 g
30 g
20 g
1 g
5 g
Nutrition Facts
Serving Size
63g
Servings
24
Amount Per Serving
Calories 247
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
43%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 66mg
22%
Sodium 30mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 0g
1%
Sugars 20g
Protein 2g
Vitamin A
9%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 25g currents
  2. 100ml fresh orange juice
  3. 250g self-raising flour
  4. 1/4 tsp bicarbonate of soda
  5. 200g caster sugar
  6. 50g dark brown sugar
  7. 1/4 tsp ground cinnamon
  8. 3/4 tsp mixed spice
  9. 270g unsalted butter
  10. 4 large eggs
  11. 3 tbsp whole milk
  12. 1/2 tbsp golden syrup
  13. 4 heaped tbls apricot jam
  14. 115g unsalted butter, at room temperature
  15. 2 tbsp milk
  16. 1 tsp pure vanilla extract
  17. 225g icing sugar
Instructions
  1. Preheat the oven to 170C.
  2. Soak the currents in the orange juice for around 30 minutes, then drain.
  3. Put the dry cupcake ingredients and the currents into a large bowl, then stir to combine.
  4. Add the soft butter and eggs and beat for a minute with an electric mixer.
  5. Add the milk and golden syrup, then whisk for 20 seconds or so or until we'll combined.
  6. Sape down the sides of the bowl and then give the mixture a final blast until everything id fully incorporated.
  7. Fill the cupcake cases two- thirds full with the mixture and then bake in the oven for around 20 minutes.
  8. Remove from oven and allow to cool in the trays for several minutes.
  9. While the cupcakes are beginning to cool warm the apricot jam over a medium heat and then brush over the cupcakes using a pastry brush.
  10. Then move the cupcakes over to a cooling rack to to completely cool.
  11. In the meantime, make the vanilla buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
  14. Place the buttercream into a piping bag and pipe a cross of icing over each cupcake.
Adapted from Cupcake Jemma
beta
calories
247
fat
14g
protein
2g
carbs
29g
more
Adapted from Cupcake Jemma
Forever Baking . . . http://www.foreverbaking.co.uk/

Cadbury’s Cream Egg Layer Cake

Posted on April 1, 2015 in Cakes
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Looking for a fabulous showstopper cake for your family and friends this Easter?  Your search could be over…

I do love to make a nice big family-sized cake for special occasions, and Easter is just one of those times when a chocolate and vanilla cake ticks all the boxes! 

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Cadbury Creme Eggs. They are pretty much the BEST thing about Easter. So when it came to decorating the cake other than the amazing chocolate ganache that drizzles down the side, I topped it off with halves of cream eggs showing off their gooey goodness inside! 

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Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination. 

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This makes a very large cake and even a small piece is very filling, and thats saying a lot from me who can eat sugary bakes all day.

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It will make a FABULOUS show stopping cake for your family this Easter.

Cadbury's Cream Egg Layer Cake
Serves 16
Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
764 calories
86 g
182 g
43 g
10 g
19 g
216 g
153 g
57 g
1 g
22 g
Nutrition Facts
Serving Size
216g
Servings
16
Amount Per Serving
Calories 764
Calories from Fat 381
% Daily Value *
Total Fat 43g
66%
Saturated Fat 19g
94%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 182mg
61%
Sodium 153mg
6%
Total Carbohydrates 86g
29%
Dietary Fiber 2g
8%
Sugars 57g
Protein 10g
Vitamin A
18%
Vitamin C
1%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for the chocolate cake
  1. 350g plain flour
  2. 65g coco powder
  3. 370g caster sugar
  4. 1 tsp bicarbonate of soda
  5. 240ml coffee
  6. 240ml buttermilk
  7. 210ml vegetable oil
  8. 3 eggs
Ingredients for the vanilla cake
  1. 225g unsalted butter
  2. 225g caster sugar
  3. 210g self-raising flour
  4. 1 tsp baking powder
  5. 4 eggs
  6. 1 tsp vanilla extract
  7. 3 tbsp semi skimmed milk
Ingredients for the buttercream
  1. 115g unsalted butter, at room temperature
  2. 2 tbsp milk
  3. 1 tsp pure vanilla extract
  4. 225g icing sugar
Ingredients for the chocolate ganache
  1. 200g dark chocolate
  2. 250ml double cream
  3. 3 cream eggs
Instructions
  1. Preheat the oven to 170C. Grease and line two 20cm cake tins with greaseproof paper.
  2. To make the chocolate cake sponge, sift the flour and coco powder into a large bowl, along with 370g of caster and the bicarbonate of soda and then whisk with an electric mixer to combine.
  3. Mix the coffee, buttermilk, oil and eggs together in a jug and then add to the dry mix whisking until smooth.
  4. Equally divide the mixture between two prepared cake tins .
  5. Bake in the oven for around 30 minutes or until an inverted skewer comes out clean.
  6. Allow the cake to cool in the tins for 10 minutes before turning out onto a wire rack to completely cool.
  7. For the vanilla sponge preheat the oven to 160C and grease and line two 20cm cake tins with greaseproof paper.
  8. Put the butter, sugar, flour and baking powder in to an electric mixer and pluse for a few seconds until just combined.
  9. Put the eggs, vanilla extract and milk into a jug and gradually add to the other mixture beating slowly until just combined.
  10. Divide the mixture between the two cake tins and bake for about 25 minutes until raised and golden brown. Remove from the oven and leave to cool in the cake tins for 10 minutes before turning out onto a wire rack to completely cool.
  11. While the cakes are cooling you can make the buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.
  14. If it is too stiff, beat in a little extra milk.
  15. Once all cakes are cool level the cakes using a serrated knife.
  16. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. then top the chocolate cake with a layer on vanilla cake. Once again speed a layer of buttercream over the cake.
  17. Repeat these steps until you have your four cakes layered with buttercream.
  18. Use a small amount of buttercream to give the cake a crumb coat.
  19. Place the cake in the fridge for 30 minutes.
  20. Using the remaining buttercream cover your cake. Smooth the side's and top with a cake smoother.
  21. To make the chocolate ganache break the chocolate and place into a bowl.
  22. Heat the double cream in a heatproof jug in the microwave for 1 minute.
  23. Pour the hot double cream over the chocolate and leave for a couple minutes.
  24. Then begin to stir until all the chocolate has melted.
  25. Once smooth pour over the cake and allow it to fall down the sides of the cake.
beta
calories
764
fat
43g
protein
10g
carbs
86g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Carrot Cake

Posted on March 31, 2015 in Cakes
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This carrot cake is moist, has a fruity sponge which works brilliantly with the zingy orange cream cheese icing. This cake is rich and moist and full of grated carrots and raisins which gives it its amazing flavour.

Tip: For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake.

Ingredients for sponge cake:

300g grated carrots

230g rasins

4 large eggs

260g caster sugar

240ml vegetable oil

1 tsp vanilla extract

4 tsp fresh orange zest

240g plain flour

2 tsp bicarbonate of soda

2 tsp ground cinnamon

Ingredients for cream cheese buttercream:

175g cream cheese

450g sifted icing sugar

125g softened butter

Zest from 1 Orange

Preheat the oven to 180C. Grease two 20cm sandwich cake tins and line with grease proof paper.

Put the grated carrots and raisins into a bowl and set aside.

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In another bowl beat the eggs and sugar for 3-4 minutes.

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Then add the oil and vanilla extract, beat and then add the orange zest. Beat well until all combined.

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Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.

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Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.

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Full each cake tin so its about two-thirds full.

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Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.

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Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.

To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
 
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Add the icing sugar and orange zest, beating on low speed, until well combined.
 
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To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.

Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.

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Carrot Cake
Serves 12
This carrot cake is moist, has a fruity sponge which word brilliantly wight the zesty orange cream cheese icing.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
632 calories
78 g
100 g
34 g
5 g
10 g
169 g
300 g
60 g
0 g
22 g
Nutrition Facts
Serving Size
169g
Servings
12
Amount Per Serving
Calories 632
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 100mg
33%
Sodium 300mg
13%
Total Carbohydrates 78g
26%
Dietary Fiber 2g
6%
Sugars 60g
Protein 5g
Vitamin A
95%
Vitamin C
5%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g grated carrots
  2. 230g rasins
  3. 4 large eggs
  4. 260g caster sugar
  5. 240ml vegetable oil
  6. 1 tsp vanilla extract
  7. 4 tsp fresh orate juice
  8. 240g plain flour
  9. 2tsp bicarbonate of soda
  10. 2tsp ground cinnamon
  11. 175g cream cheese
  12. 450g sifted icing sugar
  13. 125g softened butter
  14. zest from 1 orange
Instructions
  1. Preheat the oven to 180C.
  2. Grease two 20cm sandwich cake tins and line with grease proof paper.
  3. Put the grated carrots and raisins into a bowl and set aside.
  4. In another bowl beat the eggs and sugar for 3-4 minutes.
  5. Then add the oil and vanilla extract, beat and then add the orange zest.
  6. Beat well until all combined.
  7. Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
  8. Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
  9. Full each cake tin so its about two-thirds full.
  10. Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  11. Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
  12. To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  13. Add the icing sugar and orange zest, beating on low speed, until well combined.
  14. To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.
  15. Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.
Notes
  1. It is important to use full fat cream cheese for the icing; if you use a low fat vision the icing will just run off the cake.
beta
calories
632
fat
34g
protein
5g
carbs
78g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Salted Caramel Brownies

Posted on March 28, 2015 in Brownies
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Ive found it, the most delicious, fudgy, indulgent and gooey brownie. Remember my Bisscoff Brownies, well these are a very close resemblance to those yummy treats. However instead of the yummy biscuit spread these are loaded with salted caramel goodness.

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I’ve eaten a lot of brownies in my life and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Good Food Magazine, so it’s no wonder they’re delicious!

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Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate. 

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Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre. 

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I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and sea salt work so well with the ridiculously gooey brownie!

Salted Caramel Brownies
Serves 16
Indulgent, fudgy chocolate brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
307 calories
40 g
70 g
16 g
4 g
9 g
80 g
2648 g
31 g
0 g
6 g
Nutrition Facts
Serving Size
80g
Servings
16
Amount Per Serving
Calories 307
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 70mg
23%
Sodium 2648mg
110%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
3%
Sugars 31g
Protein 4g
Vitamin A
8%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
307
fat
16g
protein
4g
carbs
40g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Mini Egg Rocky Road

Posted on March 24, 2015 in No Bake Recipes
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IMG_9159So its nearly that time of year again. Easter is slowly creeping up on us. So I’d though I’d share this easter inspired recipe which has been slightly adapted from one of Sainsbury’s home made by you recipes. I only made minor changes to the recipe by adding in one of my favourite childhood biscuits of all time. Pink wafers!!! This recipe though is one that you could add anything and everything that appeals to you. Nuts, cereal, pretty much any type of dried fruit. Its delicious, easy to make and more importantly you can use any leftover biscuits, sweets, fruit you have leftover in your cupboards. 

IMG_9132Don’t worry if your not an experience cook, this recipe is SUPER easy, tasty and lots of fun. You could always get the kids involved too. These little rocky road treats could be made and wrapped up to for a lovely easter home made gift or of course like me you could just eat them all yourself! 

IMG_9154I can’t get over how quick, easy and rewarding it is to make these colourful rocky road bites. 

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Mini Egg Rocky Road
Serves 20
Colourful and decadent white chocolate rocky road bars filled with fruity marshmallows, crunchy digestive and wafer pink biscuits and mini chocolate eggs.
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Prep Time
5 min
Cook Time
3 hr
Prep Time
5 min
Cook Time
3 hr
152 calories
18 g
32 g
8 g
3 g
4 g
38 g
62 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
38g
Servings
20
Amount Per Serving
Calories 152
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg
11%
Sodium 62mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 0g
0%
Sugars 15g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400 g white chocolate, broken into pieces
  2. 100 g plain digestives, broken into pieces
  3. 100 g pink wafer biscuits broken in half
  4. 100 g mini marshmallows
  5. 150 g mini eggs
Instructions
  1. Line a square 18cm x 18cm cake tin with clingfilm.
  2. Put the white chocolate in a heatproof bowl and place over a pan of simmering water. Stir until the chocolate is completely melted.
  3. Remove the bowl from the heat and stir in the broken digestives, broken pink wafer biscuits, mini marshmallows and 100g of the mini eggs – keeping the rest to decorate.
  4. Pour the chocolate mixture into the prepared tin and push down with the back of a spoon. Place the remaining mini eggs on top of the mixture.
  5. Chill in the fridge for 3 hours. When set, cut into small squares.
beta
calories
152
fat
8g
protein
3g
carbs
18g
more
Adapted from Slightly adapted from Home Made by You
Forever Baking . . . http://www.foreverbaking.co.uk/
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