THIS week I bring you two recipes that are brilliant for using up leftover Easter chocolate.
Get the kids involved for a fun weekend activity to keep them occupied.
Suzanne Mulholland shares two recipes to use up Easter chocolateCredit: Ryan Ball
Better still, both can be frozen and taken out of the freezer when you fancy something sweet.
If you are going to bake and get all the equipment out for it, why not make a few different traybakes or cakes, slice them up and keep them in the freezer?
Make this rocky road from leftover chocolate
Prep time: 8 to 10 minutes
Chilling time: 2 hours
- 200g digestive biscuits
- 300g chocolate
- 4 tbsp golden syrup
- 150g butter
- 80g mini marshmallows, plus extra for decoration
- 50g raisins (optional)
- Line an 18 x 18in baking tin with greaseproof paper. Take a large reusable freezer bag and add your digestives. Using a rolling pin, roughly bash the biscuits until they have broken up. You want a mix of pieces of biscuits and some crumbs. Don’t bash the biscuits too much as you don’t want a fine crumb.
- In a large saucepan on a low heat, heat the chocolate, golden syrup and butter until it is smooth and melted.
- Add in the crushed biscuits, then the marshmallows and raisins. Stir and pour the mix into your baking tin.
- Leave to set in the fridge. Once set, cut up your traybake.
Ready to freeze: Once you have cut up your traybake simply store in a labelled reusable freezer bag in the freezer.
Ready to eat: Take out of the freezer and leave to defrost for around 30 minutes.
This coffee and chocolate loaf is fun to make with the kids
Prep time: 10 mins
Cook time: 1 hour to 1 hour 10 mins
- 180g soft butter
- 200g caster sugar
- 200g plain flour
- 1 tsp baking powder
- 3 eggs, beaten
- 180ml milk
- 3 tsp coffee granules dissolved in 1 tbsp boiling water
- 80g chocolate, roughly chopped
- Preheat oven to 190C/170C fan/gas 5. Cream the butter and sugar together in a mixing bowl using a hand-held electric whisk.
- Add in half the flour, a pinch of salt and the baking powder and half the egg and mix together.
- Next add the remaining eggs and flour along with the milk and dissolved coffee. Mix until fully combined and then fold in the chopped chocolate.
- Line a 2lb loaf tin with greaseproof paper and pour in the mixture.
- Bake for approximately an hour and ten minutes. Use a cake skewer to check it’s cooked through.
Ready to freeze: Allow to cool before carefully slicing and freezing. I slice this loaf but keep the loaf together so that it does not suffer freezer burn. You can even add small slice-sized pieces of baking parchment between each slice, so they are easily removed if you want individual portions.
Ready to eat: Simply remove the slices you want. These should defrost in 30 minutes at room temperature.
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
- Watch Suzanne prepare recipes at thesun.co.uk/batchlady.