Easter Baking

After my attempt at a Mother’s Day cake recently, I decided I needed to go back to basics for Easter and made a Creme Egg Rocky Road using Taming Twins’ recipe (her’s was much prettier than mine, of course!).


To make this Creme Egg Rocky Road:
Heat 150g of butter over a pan, once half melted add 250g of dark chocolate, 150g milk chocolate and 4 tablespoons of golden syrup to the bowl to melt. Once everything is throughly mixed together, let it cool for 10 mins.

Once cool, add 180g mini Creme Eggs, 180g mini marshmallows and 150g broken digestive biscuits and stir until everything is coated. Press the mixture firmly into a deep baking tray.

Melt 150g white chocolate then separate half of it into another bowl and colour using a yellow gel colouring (small amount at a time). Drizzle both versions of white chocolate over the mixture in the baking tray. Press 8 full sized Creme Eggs (chopped) into the rocky road. Leave the mixture to set in the fridge for at least 2 hours – simple!



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