If you find yourself with leftover Easter goodies, then why not turn them into some delicious treats…
Cornflake Cakes (Makes 24)
Melt 75g of butter, 4 tablespoons of golden syrup and 200g dark chocolate (leftover Easter egg shells are perfect) over a low heat in a saucepan. Let it cool slightly whilst you get 24 paper cake cases into tins.
In a large bowl get 200g cornflakes, then stir in the chocolate mixture carefully, so as not to break up the flakes. Spoon into the cases when everything is coated in chocolate.
If you are decorating with some sort of mini egg, make a well in the centre, pop in the treats and let them set up.
Hot Cross Bun Pudding (Makes 8 servings)
Start by greasing a baking dish (approx. 1 litre size), take 8 hot cross buns (any variety) and slice them open. Depending on the flavour – you can add a filling: jam, marmalade, butter or even chocolate spread!
You can lay the buns in the dish, slightly stacked as needed to fit. It looks nice if you can see the whole bun with cross included. If you want to, at this point you can add in up to 75g of chocolate (plain chocolate mini eggs or broken shell would all work).
In a jug, mix together 3 eggs, 250ml milk (ideally full-fat), 100ml double cream, 25g caster sugar and a teaspoon of vanilla extract (optional). Whisk together and then pour over the buns. You can press down slightly; stale buns will absorb the liquid better – then leave for at least 30-minutes. For extra decadence you can dot little pats of butter on top and a sprinkle of sugar for browning and crunch.
Bake in a pre-heated oven, around gas mark 4 or 180 degrees Celsius. Check at 30-minutes, but it may need 10-minutes more. The custard should be set and the pudding should have a golden-brown top.
Easter Rocky Road (Makes 25 squares)
Line a brownie tin (approx. 22cm square) or similar with clingfilm, criss-cross style for easy lifting once finished. Then Melt 400g of chocolate (a mix of milk & dark works well – broken Easter egg shells are perfect). 50g of butter, and 1-2 tablespoons of golden syrup (to taste depending on your mix of chocolate). You can use the microwave in short blasts or melt over a water bath/gently in a saucepan.
Then stir in your treats: 100g biscuits – broken into pieces, Rich Tea or Digestives work well. 100g mini marshmallows and 2 full-size chocolate bars, it could be Crunchie, Kit Kat, Lion Bar – whatever came with your Easter egg. When the whole mix is well coated, pop it into the tin, get the mixture to all of the corners and level off.
Before it sets up top with more Easter treats. Half larger items like Cadbury’s Crème Eggs, and just push in smaller mini eggs, until the top is covered to your liking. Let it harden in the fridge for at least 3 hours before cutting.
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