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Cadbury has released a Mini Eggs cook book - here are some recipes you can try for Easter

Published: March 15, 2021
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With many of us enjoying home baking in lockdown, Cadbury's latest cook book will appeal to those that love Mini Eggs and are keen bakers.

Inside the cook book you'll find 60 recipes, including Cadbury Mini Eggs Rocky Road, Pavlova, Blondies and Bunny Cupcakes, which are easy to make and ideal for keeping kids entertained.

Recipes to try now

Mini Eggs Rocky Road   

Makes 24

Prep time 15 mins

Chilling time 2–3 hours

Ingredients

  • 400g Cadbury Dairy Milk chocolate, broken into squares
  • 150g digestive biscuits
  • 50g mini marshmallows
  • 90g Cadbury Mini Eggs

Method

Line a 30 x 20cm baking tin with baking parchment.

Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted.

Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted.

You want some quite big crunchy pieces – not just crumbs.

Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.

Transfer the mixture to the lined tin, pushing it into the corners and levelling the top.

Push in the Cadbury Mini Eggs, distributing them evenly, and press them down with a spatula or the back of a spoon.

Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set.

Cut it into 24 squares and store them in an airtight container in the fridge.

Per serving

143 kcals

7g fat

4g sat fat

14g sugar

0.08g salt

Serves 4

Prep time 15 mins

Freezing time 1–2 hours

Cooking time 3–4 mins

Ingredients

You will need four individual ovenproof dishes about 20 x 15 x 4cm

Method

Crush the Cadbury Mini Eggs by putting them in a sealable plastic bag and smashing them into small pieces with a rolling pin or meat mallet.

Place the Swiss roll slices in four individual ovenproof dishes and put a scoop of ice-cream on top of each one.

Pop them into the freezer for 1–2 hours until the ice-cream is frozen solid.

Preheat the oven to 220°C/200°C fan/gas mark 7.

In a clean dry bowl, whisk the egg whites until they are stiff. Gradually whisk in the sugar a little at a time, until the meringue is really glossy.

Take the dishes of frozen Swiss roll and ice-cream out of the freezer.

Sprinkle the crushed Cadbury Mini Eggs over the top of the ice-cream and the visible cake edges. Place them on a baking tray.

Spoon the meringue evenly over the top and sides of the dishes to completely enclose the ice-cream and cake.

Eat immediately with some fresh raspberries (optional).

Per serving

337 kcals

10.8g fat

5.5g sat fat

20g sugar

0.2g salt

Where to buy

The Cadbury Mini Eggs cook book has an RRP of £9.99 and is available at Waterstones and Amazon.

You can now buy a Cadbury Creme Egg flavoured beer - here's where to get it

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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