I actually think I enjoy Easter more than Christmas. It’s a lot less stressful, there are still copious amounts of chocolate about and the sun generally tends to shine.

For me it represents the start of happier times: longer days, more time spent outside and as simple as it sounds; having the back door open filling the house full of fresh air with the smell of freshly mown grass drifting through.

Another bonus of Easter is mini eggs! I adore them and it’s far too easy to demolish a bag in one sitting. I am convinced though that there is a gremlin in the bag as they seem to disappear a lot more quickly than I am eating them!

When I spotted some mini mini eggs in Tesco I knew they would be ideal for making some Easter Rocky Road. I brought these along to a friend’s house party which went down very well indeed! It’s just one of those bakes (can you even call it a bake?) that takes very little prep, pop it in the fridge for a few hours and voila – a yummy treat with minimal effort. It’s also a great thing to make if you have some mini helpers wanting to lend a hand in the kitchen.

I’ve adapted this recipe of mine but it’s so flexible you can easily chop and change some ingredients around to suit your palette.

Easter Rocky Road

125g soft unsalted butter

150g milk chocolate

150g dark chocolate

3 tbsp golden syrup

100g ginger nuts

1 x bag mini eggs

100g mini marshmallows

1 x bag mini crème eggs

200g white chocolate

1 x bag mini mini eggs