MaltEaster Bunny ice cream cake

SERVES 16 INGREDIENTS

2 x 328g bags Cadbury Mini Eggs

2 x 500ml tubs Ben & Jerry’s chocolate

fudge brownie ice cream

500ml tub Ben & Jerry’s cookie dough ice

cream

Approx 16 MaltEaster Bunnies, chilled 4 Tbsp Biscoff smooth biscuit spread

1 Line a 20cm loose-bottomed cake tin with two layers of cling film. Bash 1 bag of Mini Eggs with a rolling pin. Spoon 1 tub of chocolate brownie ice cream into the tin and press to form an even layer. Scatter half the crushed Mini Eggs on top.

2 Spoon the cookie dough ice cream on top. Scatter over the remaining crushed eggs and top with the other tub of brownie ice cream. Freeze overnight.

3 Turn the ice cream out of the tin and remove the cling film. Spread the back of each MaltEaster bunny with a little biscuit spread and stick around the outside of the ice cream cake. Tie a ribbon around the outside to secure and fill the centre with the remaining bag of Mini Eggs.

No-bake Crunchie munchie cake SERVES 16 INGREDIENTS

200g milk chocolate, broken into squares

125g margarine

3 Tbsp golden syrup

100g digestive biscuits

2 Mars bars

1 Bounty bar (containing 2 bars)

2 mini Crunchie bars

2 Twix bars

TO FINISH

1 Mars bar, sliced

2 Tbsp cream

2 mini Crunchie bars, sliced

1 Put the chocolate into a microwave-proof bowl with the margarine. Add the golden syrup. Melt in the microwave for 2 minutes. 2 Whizz biscuits in a blender to crush (or put into a plastic bag and bash with a rolling pin).

3 Stir the biscuits into the chocolate.

4 Line a 500g loaf tin with cling film.

Place the Bounty and 2 Mars bars in the base of the tin.

5 Pour over half the chocolate mixture.

6 Top with the Crunchies and the Twix bars, then pour on the remaining chocolate mixture.

7 Freeze for 30 minutes or chill for 1 hour. 8 Make a Mars bar sauce by gently melting the remaining Mars bar and cream together in the microwave or on the stove.

9 Upturn the cake onto a serving plate, drizzle with the Mars bar sauce and scatter with Crunchie.

Creme Egg cupcakes

MAKES 12

INGREDIENTS

3 large eggs

200g golden caster sugar

200g margarine

150g self-raising flour

50g cocoa powder

12 Creme Eggs, chilled or frozen for

30 minutes

TOPPING

300ml cream, whipped 12 Mini Creme Eggs, halved Cocoa powder, to dust

1 Heat oven to 180°C. Line a 12-hole muffin tin with paper cases or grease a flexible silicone muffin mould. Place the eggs, sugar and margarine in a bowl. Sift in the flour and cocoa powder. Using an electric mixer, whisk until smooth and creamy.

2 Spoon the mixture between the cases. Push an unwrapped chilled Creme Egg in each case.

3 Bake for 15-20 minutes until well risen. Cool.

4 Pipe or spoon a swirl of whipped cream on the top of each cake. Decorate with two Mini Creme Egg halves and a dusting of cocoa powder.