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Choux pastry

30 minutes

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18 minutes

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15 minutes

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30 minutes

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10 minutes

Sweet treat

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10 minutes

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1 hour

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Ricotta madeleines

12 minutes

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Cherry-almond tart

55 minutes

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Milk tart

1 hour, 20 minutes, plus chilling and cooling

Chocolate recipes

Giant Easter egg skillet cookie

30 minutes

Giant Easter egg skillet cookie

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

210 g flour
1 t bicarbonate of soda
150 g brown sugar
55 g caster sugar
1 free-range egg
175 g butter, melted
100 g macadamia nuts, chopped
200 g plain chocolate Easter eggs
Vanilla ice cream, for serving

Method

Preheat the oven to 180°C.
Mix 210 g flour, 1 t bicarbonate of soda, 150 g brown sugar, 55 g caster sugar, 1 free-range egg, and 175 g melted butter. Stir in 100 g chopped macadamia nuts, then transfer to a greased 23 cm round cast-iron skillet. Gently press down to level. Gently press 200 g plain chocolate Easter eggs into the mixture.
Bake for 30 minutes, covered with tinfoil for the last 20 minutes. Enjoy warm right out of the skillet topped with vanilla ice cream.

Cook’s note: Because the chocolate from the Easter eggs has a higher sugar content than dark chocolate, it may catch slightly. Don’t worry – it still tastes just as good.

Discover more Easter recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Choux pastry

Lesley Cobb’s choc-chip cookies

Crunchy hazelnut chocolate pralines

Lemon-and-yoghurt cake

Chocolate-filled doughnuts

Swirled marshmallows

Marble cake with peanut-butter frosting

Ricotta madeleines

Cherry-almond tart

Berry bliss

Milk tart

Giant Easter egg skillet cookie

Giant Easter egg skillet cookie

Ingredients

Method