Happy Easter Weekend everyone!
I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.
Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!)
1/2 bar salted butter
126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base)
300g milk chocolate
100g white chocolate
1 tin condensed milk
1 tbsp soft brown sugar
Line a baking tray with grease-proof paper.
Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.
Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.
To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.
Allow caramel to cool and set before adding the chocolate.
Melt the milk and white chocolate (I use a microwave, however you can use a bowl over boiling water), and pour over the caramel layer.
Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!
I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 packed brown sugar
3 1/2 tsp baking powder
1 tsp salt
3 tsp vegetable oil
1/3 cup milk (I used semi-skimmed)
Pre heat oven to 180°c. Line and grease a loaf tin and set aside.
In a large bowl, mix together the flour, sugars, baking powder, and salt.
In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined.
Add the liquid mixture to the dry ingredients and stir until a sticky dough forms.
Add the blueberries and fold until well combined.
Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean.
Removed from oven and place on a wire wrack until cool.
I love easy to make cakes, especially tray bakes! They’re so quick as you don’t need to bake them (which means less chance of burning it!) yet they’re just as yummy! Malteser cake is my favourite tray bake. Here is the recipe that I always follow:
- 1 tbsp maple syrup or golden syrup- your choice!
- Sharing bag of Maltesers – leave some left over for decorating!
- Crush up the digestive biscuits- I usually place the biscuits in a plastic bag and use a rolling pin to mash them up. You can also use a food processor if you have one.
- Melt the butter either in a pot on the stove, or in the microwave.
- Mix in the melted butter and maple syrup into the crushed digestive biscuits.
- Mix in about half of the Maltesers into the mixture- You can put them in whole, or you can slice them in halves.
- Place the mixture into a tin- you can use any shape you like. I usually use a round cake tin. Then leave it to set for a little while.
- Once it is set. Melt the milk chocolate, and spread it on top of the cake. Then gently place the rest of the Maltesers on top of the chocolate. Allow this to cool and set completely. Then melt the white chocolate and add it on top of the milk chocolate.
- Allow the chocolate to set again, and then you’re done!
Now enjoy with a cuppa!! X