In anticipation of Easter… Easter Egg Marshmallow Fudge!

I’ve had something weighing on my mind recently. Weighing exactly 2.5 kg.

Holy moly. This was one giant packet of chocolate. I bought this in anticipation of Easter. Apparently Easter is really close to Christmas. At least, thats what I surmised after seeing the shops inundated with easter eggs mere weeks after Christmas.

I’m a sucker for the chocolate marshmallow eggs, strawberry cream eggs and turkish delight eggs

However, obsessions aside, I do have to conceed that it is way too early to be eating easter eggs. Boo! So I had to come up with a way to incorporate them into a less ‘holiday’ and more ‘everyday’ food. It had to be rich, it had to be chocoaltey…



Who could resist?

Not I.

So simple, all you need is 350g dark chocolate, 397g condensed milk, 30g butter, a pinch of salt and as many easter eggs/marshmallows as you think you might need. (The original recipe calls for 150g pistachios, but thats pretty boring…)

All you need to do is melt the chocolate, condensed milk, butter and salt in a heavy based saucepan on a low heat.

Try not to eat it at this point. Try…

Stir in the chopped up marshmallows and eggs (quickly because they will start to melt)

and pour the mixture into a tin lined with baking paper (to ensure easy removal!)

Leave to set in the fridge

And did you see the fruit in the fridge? Beside the butter and tim tams?

See, I DO eat normal food. Kind sorta maybe…

Once it is all set, remove from the tin and cut into eatable squares.

Try not to eat it all at once!!

So, my lovelies, what sweet treats are you going to be eating this easter?

And a Good Friday was had by all…

Good grief. Ive been itching to post for a few weeks now but the mix of work, being ill and moving to this new blog has got me all in a whirl! So, im going to split my doings into two posts. This, being Easter.

A few years ago I was given the cutest set of easter cookie cutters and its taken me up until now to actually get off my butt and use them. So use them I did! To make easter egg sugar cookies.

Easter Egg Sugar Cookies (from the Hummingbird Bakery Cookbook)


200g unsalted butter

280g caster sugar

1/4 teaspoon vanilla extract

1 egg

400g plain flour

1/2 teaspoon cream of tartar

Royal Icing


1. Cream butter, sugar and vanilla extract until light and fluffy

2. Add the egg and mix well

3. Mix in flour and cream of tartar

4. Roll out the dough and cut into desired shape

5. Bake at 170 degrees celsius for around 10 mins. Be very careful though, my oven cooks them quite quickly so I take mine out after about 7 mins, as soon as they start to go golden around the edges. They burn VERY quickly.

6. Decorate!

Unfortunately for my tummy, my easter cooking didn’t end with biscuits. Delicious Magazine had a particularly tasty looking Easter Trifle. So off to the shops I went (hoppity hop) to get myself some super sweet ingredients. Now, I eat some seriously sweet things, but its been a VERY long time since I last made something this sweet.

One chocolate cake, tin of caramel, carton of custard, bottle of cream and pot of mascarpone later (not to mention several packets of easter eggs and chocolate shavings) and I had my ultimate easter confection. Of course, the addition of a tin of pears means that some of the unhealthyness of the dish is cancelled out… doesn’t it?

Easter Trifle

(I thought I would just note that I wasnt that impressed with the cake/brownie that this recipe had so rather than reproduce it here I would instead strongly advise you to make your favourite cake/brownie instead!)


410g tin of pears in natural juice

380g can of Caramel

250g Mascarpone

400g Custard

300mL Thickened Cream

1 Packet of Chocolate Eggs


1. Cut up cake or brownie into small squares and place in a serving bowl

2. Place sliced pears over cake squares and add half the easter eggs

3. Combine caramel, mascarpone and custard and pour over cake and pears

4. Add the other half of the easter eggs

5. Top with whipped cream and grated chocolate

6. Chill for 2 hours minimum (This trifle is magnificent the next day, so if you can hold out for 24 hours, its worth it!)