Mini Egg Rocky Road

I absolutely love rocky road. This cute Easter version is a mix of creamy white chocolate, crunchy biscuit, mini marshmallows and mini eggs.

It looks so sweet on my Easter table. What an appropriate recipe for current times! Let’s hope it’s light at the end of the rocky road for us all.


200g white choc chips

45g mini marshmallows

80g mini eggs

80g golden syrup

100g rich tea biscuits

80g butter


Line an 18x18cm tin with greaseproof paper.

Start by bashing your biscuits with a rolling pin so they from little broken pieces. We’re not going for crumbs here. Do this by putting them in doubled up sandwich bags before you do this or you’ll have biscuit fragments flying everywhere!

Now bash the mini eggs while still in the bag to fragment them a bit.

Melt the butter, white chocolate and golden syrup in a pan over a low heat, stirring all the time so it doesn’t catch. Allow it to rest for a minute and fold in all the ingredients.

Transfer to your lined tin, smooth over with a spatula and pop in the fridge overnight or at least for a good few hours to set.

When it’s ready, lift out of your tin by the greaseproof paper and cut into whatever sized chunks you wish.

Gin and Lemon Fairy Cakes

Not one for lunch boxes Mums but definitely one for all the grown ups homeschooling! They look lovely on an Easter table too.

These are light, elegant and fluffy, one is never enough. The perfect mid morning treat. I have a feeling these are going to be popular!

Makes 12


125ml self raising flour

125ml butter

125ml caster sugar

2 tablespoons Gin

2 tablespoons lemon juice

1 teaspoon baking powder

2 eggs


200g icing sugar

2 teaspoons lemon juice

Zest of a lemon grated to decorate


Pre heat oven to 180C / 160C fan

Line a 12 hole muffin tin with cake cases

Place all your ingredients except the ones for the icing into a large mixing bowl and whizz to a creamy consistency with a blender or wooden spoon if you’re old school. I like a hand blender so I’m in between!

Dollop your mixture evenly between your 12 cake cases and transfer to the middle shelf of your oven for approximately 18 minutes. When they have risen and are lightly golden and springy to touch lift them out and allow to cool. Transfer to a wire rack until fully cool.

Meanwhile, mix up your icing in a separate bowl. Smooth your icing over your cakes and sprinkle over the grated zest of a lemon to decorate.