175g of soft light brown sugar
120ml of sunflower oil
3 medium free-range eggs, beaten
225g of carrots, grated
Zest and juice of 1 orange
175g of wholemeal self-raising flour
1 tsp of baking powder
1 tsp of ground cinnamon
½ tsp of grated nutmeg
For the creamy frosting:
100g of extra-light soft cheese
75g of thick 0 % fat Greek yoghurt
1 tbsp of icing sugar
Zest of 1 orange, grated
16 Cadbury Mini Eggs
Step 1Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment.
Step 2In 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.
Step 3Pour 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.
Step 4To 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.
Step 5Spread 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.
400g of Dairy Milk chocolate, broken into squares
150g of digestive biscuits
50g of mini marshmallows
90g of Cadbury Mini Eggs
Step 1Line a 30 x 20cm baking tin with baking parchment.
Step 2Put 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.
Step 3Put 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.
Step 4Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
Step 5Transfer 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.
Step 6Chill 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.
For the gingernut base:
100g of gingernut biscuits
25g of butter, melted
For the filling:
300g of light soft cheese
150g of 0 % fat Greek yoghurt
50g of caster sugar
1 tsp of vanilla extract
100ml of double cream
1 sachet of powdered gelatine
4 tbsp of hot water
80g of Cadbury Mini Eggs
Step 1Line the base of a 20cm loose-bottomed or springform tin with baking parchment.
Step 2To 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.
Step 3In a bowl, beat the soft cheese with the yoghurt, sugar and vanilla extract.
Step 4In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.
Step 5Put 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.
Step 6Put the Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet.
Step 7Arrange 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.
175g of butter, softened
175g of soft brown sugar
3 medium free-range eggs
150g of self-raising flour
30g of cocoa powder
For the chocolate frosting:
80g of smooth peanut butter
4 tbsp of maple syrup
3 tbsp of cocoa powder
2 tbsp of skimmed milk
A few drops of vanilla extract
For the chocolate nest:
100g of Cadbury Bournville chocolate, broken into squares
50g of shredded wheat
12 Cadbury Mini Eggs