Food Maths: Mini Eggs

For showstopping bakes this Easter, why not experiment with mini eggs? Not only is this little gem the crowning glory for cakes, it’s divine in blondie traybakes and knickerbocker glories, too, says food writer Chloe Scott-Moncrieff. Here are three easy recipes to try this Bank Holiday weekend…


THE HERO INGREDIENT: Cadbury mini eggs, 1 packet


1.Mini Egg Blondie Traybake



  1. Preheat oven to 190°C. Grease a 21cm square tin. 

  2. Melt the butter in a pan on the hob and stir in the brown sugar on a very low heat. Remove to cool. 

  3. Now mix with the flour and baking powder. Add the egg and any of the extras you might choose to incorporate. 

  4. Pour the batter into the tin. Now sprinkle with the mini eggs, pushing them down gently into the batter so you only see their tops. 

  5. Bake for 25 minutes.

2. Easter Knickerbocker Glories



  1. Layer the ice cream and fudge brownie pieces in sundae or wine glasses. 

  2. Then pile on the whipped cream. 

  3. Pop the mini eggs into a bag and smash up on a hard surface. Sprinkle over the cream. 

  4. To complete the mix, pop a couple of the reserved eggs on top. 

  5. Serve as dessert or for an afternoon treat.

3.Easter Nest Fairy Cakes


For the base:

For the topping:

For the nest: 


  1. Preheat oven to 180°C. 

  2. For the base, measure out the self-raising flour and all the dry ingredients. Mix in the butter and eggs to make the batter. 

  3. Grease a 12-hole cake tin and place in the fairy cake cases. Divide the mixture into the cases. 

  4. Bake for 20 minutes in the oven. Leave to cool. 

  5. To make the topping, make sure the butter is pliable, then mix all the icing ingredients together.  

  6. Pipe the icing onto the top, starting from the outside moving in. If you don’t have a piping bag, you can make one by snipping a very small hole in the corner of a freezer bag.  

  7. For the nest, melt the chocolate in a small bowl placed over a pan of barely simmering water. 

  8. Pour the chocolate over the shredded wheat and stir well to combine. Alternatively, create the nests in advance by popping them onto a plate and chilling in the fridge for 10 minutes.

  9. Place 1-2 tsp of melted chocolate on top of each cake. As it cools, it will hold its position. 

  10. Then place a nest on each cake, squashing it into the icing a little. 

  11. Scatter over the mini eggs.

TIP: For a short cut, the eggs will sit well on the icing so you can skip the nests, if preferred.

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