Tasty Mini Eggs Recipes To Try This Weekend

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment.

In a food mixer or food processor, beat together the sugar, oil and eggs until they are well blended. (Alternatively, beat them in a large mixing bowl with an electric hand mixer.) Beat in the grated carrot and the orange zest and juice.
Then sift in the flour, baking powder and spices and mix everything together thoroughly.

Pour the cake mixture into the lined cake tin and smooth the top. Bake the cake in the preheated oven for 45 minutes, or until it is well risen and a skewer inserted into the centre comes out clean.
Leave it to cool in the tin.


To make the creamy frosting put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until they are well blended and smooth.

Spread the frosting over the cake and cut it into 16 squares. Place a mini egg on each square. Store the cake in a sealed container in the fridge for 3-4 days.

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.

Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. 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 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.

Line the base of a 20cm loose-bottomed or springform tin with baking parchment.

To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling.

In a bowl, beat the soft cheese with the yoghurt, sugar and vanilla extract.

In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.

Put the hot water in a small bowl, sprinkle the gelatine over it and stir well. Leave it for 2-3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream.

Put the Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet.

Arrange most of the crushed Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill the cheesecake in the fridge overnight until it is set. Sprinkle it with the remaining crushed Mini Eggs and serve it cut into slices.

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease two 18cm sandwich tins and line them with baking parchment.

Using a food mixer or a hand-held electric whisk, beat the butter and sugar until they are light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling. Sift in the flour and cocoa powder and mix on a low speed until everything is well combined. Add the milk and beat the mixture until it is smooth.

Pour the mixture into the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they’re well risen and a thin skewer inserted into them comes out clean. Leave them to cool in the tins.

To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover this with the other cake and spread the rest of the frosting over the top.

To make the nest melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt it in a bowl in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts. Take the bowl off the heat and stir in the shredded wheat until it’s well coated.

Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard.

Peel off the cling film and place the nest on top of the cake. Fill it with the Mini Eggs and serve. You can store the cake in an airtight container for up to three days.