Flapjacks

I'm the first to admit that these aren't the prettiest thing to bake, but they are pretty damn tasty. I get a craving for them every now and again and can whip them up in about 30 minutes. It's very easy to trick yourself into thinking they're a healthy snack (if you forget about the butter, sugar and golden syrup) and the whole tray is usually gone in a couple of days.

This recipe was given to me by my friend Susan, and it can be jazzed up whatever way you want. I kept them plain this time, but depending on the occasion or what's in the house, you can also add M&Ms, chocolate chips, raisins, desiccated coconut (or anything else that you have lying around) and top with chocolate.

 

Flapjacks

225g unsalted butter, melted

115g caster sugar

2 tbsp golden syrup

115g plain flour

300g jumbo oats

Pinch bicarbonate of soda

Line a baking tin with greaseproof paper and preheat the oven to 180ºC. Mix butter, sugar and golden syrup. Add in the flour, oats and bicarb and mix well. Stir in any extra fillings. Press into the baking tin and bake for 20-25 minutes, or until golden brown on top.

Easter Nests

This isn't really a recipe. Just something quick, easy and fun to make with kids around Easter time. I did these with my class. They were so excited to be "baking" and were so proud showing the end results to their parents.

Easter Nests

(makes about 30)

450g chocolate
Cornflakes

Mini Eggs

Melt the chocolate three quarters of the way in the microwave and then stir it to melt the rest (this prevents it from burning). Add in enough cornflakes to use up all the chocolate. Get the kids to mix it and, when they're finished, lick the spoons (this is the best part!). Pop some Mini Eggs on top and leave to set for about 30 minutes.

Mini Cheesecake Easter Eggs

I've mentioned my favourite baking blog Raspberri Cupcakes before. The recipe that brought me to the blog (via The Londoner) was these cheesecake filled chocolate Easter eggs. That was about a year ago and I've been dying to make them ever since. Easter is just around the corner so I finally got my chance.

These were surprisingly simple to make. The hardest part was finding the hollow chocolate eggs. I looked everywhere and couldn't get proper egg-sized ones so ended up with smaller ones from Lidl. I'm actually really glad with the way it turned out, as they were perfectly bite-sized.

I made 48 eggs as I wanted to bring these into work as a pre-Easter holiday treat, and I also made some for mum. I had intended to swap the passion fruit curd for lemon curd, but as my eggs were so small I didn't want to waste the curd so just went with some simple yellow icing to make the "yolk".

Mini Cheesecake Easter Eggs

(adapted from Raspberri Cupcakes)

Cheesecake Filling

300g cream cheese, softened

60g icing sugar

4 tsp lemon juice

250ml double cream

Beat the cream cheese, icing sugar and lemon juice together. In a separate bowl, whip the cream until stiff peaks form. Gently fold the cream into the cream cheese mixture. 

Lemon Icing

50g icing sugar

1 tsp lemon juice

 Yellow food colouring

These quantities are just a guideline. I started with the amount above and then judged it by eye to get the right consistency, adding in a little bit of icing sugar or lemon juice at a time.  And then when I was happy with the consistency, I added in a few drops of yellow food colouring.

Pipe the cheesecake mixture into your hollow chocolate eggs. I used old egg cartons to hold everything upright. Then pipe a dot of lemon icing on top.

Chocolate Pavlova

The other day, something very strange happened. I had a whole box of eggs in the fridge that were about to expire. I needed something to use up all six eggs, that I could make relatively quickly so I turned to my favourite dessert: Pavlova.

I have loved pavlova for as long as I can remember. It is, without a doubt, my favourite thing to eat. But, I am very picky. The outside has to be crisp and the inside has to be gooey.

One of the girls in work made Nigella's Chocolate Pavlova a few years ago, and I was instantly obsessed. I went home and tried it out straight away for myself and since then there has been no looking back. It is meringue just as I like it: crisp and gooey. But the best bit has to be the hidden chocolate chunks folded through the meringue.

I made this for my friend once, who was quick to inform me that she doesn't really like pavlova. I left the room for five minutes and when I came back half the thing was gone. That has to be a good sign, right?!?!

Chocolate Pavlova with Whipped Cream and Strawberries
(adapted from Nigella Lawson)
6 large egg whites
300g caster sugar
3 tsp cocoa powder
1 tbsp balsamic vinegar
50g dark chocolate, chopped
500ml double cream
300g strawberries
10g dark chocolate, grated

Line a baking tray and preheat the oven to 180ºC. Beat the egg whites until soft peaks form. Add the sugar, a tablespoon at a time, until fully combined and the meringue is stiff. (You should be to hold the bowl upside down over your head without the meringue falling out!) Add the cocoa, balsamic and chocolate and gently fold through. Mound the meringue onto your lined baking tray, making the edges a little bit taller. (This will hold in your cream and fruit.) Place in the oven and immediately reduce the temperature to 150ºC and cook for approximately and hour. The meringue should be crisp to the touch, but you know that if you press too hard it will crack. Leave the meringue in the oven, with the door opened slightly, to cool completely. (This part is very important!) When it is cool, whisk the cream until thickened and gently spread it on top of the meringue. Either scatter or place your strawberries on top and sprinkle over the grated chocolate.