In my Easter chocolate rankings, Mini Eggs sit right up there with the Lindt Gold Bunny. (Cadbury Creme Eggs, if you were wondering, are right at the bottom. I just can’t stand them.) Two for me, one for you; that’s my approach to sharing a bag of these beauties. I’ve made a few batches of fridge cake in recent months – it’s an easy-peasy bake, with very little washing up involved (win-win) – and decided to chuck a bag of Mini Eggs in last time for an Easter-y treat. Happy Easter!
Easter conjures up memories of egg hunts, of stirring golden syrup, butter and cocoa powder together to make chocolate nests, of devouring fruity hot cross buns whenever the opportunity presented itself. I used to be one of those people who gobbled their hot cross buns up in a few bites, as they were: plain, sans beurre. These days, I’m more likely to wedge them in the toaster (if I’m short on time) or whack them under the grill (if time’s on my side), slather them in jam and enjoy them warm. Although there’s any number of flavours to choose from these days – including ‘Toffee Fudge and Belgian Chocolate’, ‘Apple and Cinnamon’ and ‘Mango, Pineapple and Papaya’, to name but a few of the traditional hot cross bun’s exotic cousins – I’d much rather have the original, full of juicy sultanas and mixed peel.