5 Minutes to: Easter Debauchery
01st April in 5 Minutes To
Spring has sprung, the daffodils are blooming, and the shelves of supermarkets are filled with chocolate eggs; it can only mean one thing…It’s Easter! We’ve compiled some of the Beacon Team’s best Easter-themed treats to ensure you have a decadent, chocolate-filled holiday.
My Easter treat is a Creme Egg Rocky Road. You’ll need: 140g Butter, 150g rich tea biscuits, 250g milk chocolate, 120g dark chocolate, 4 tbsp golden syrup, 50g mini marshmallows, 50g raisins, 40g Glacé cherries, 16 mini creme eggs
- Put the mini creme eggs and marshmallows in the freezer for a couple of hours beforehand (ensuring the marshmallows are separated from each other) so that they hold their shape.
- On very low heat, melt the milk chocolate, dark chocolate, butter and golden syrup, stirring regularly so it doesn’t burn. Once the chocolate has melted, set aside 150ml to be used later. Leave the rest in the pan but turn off the heat.
- Crush the biscuits into small-ish pieces and fold into the chocolate mixture in the pan.
- Chop the cherries in half and add to the pan with the raisins and marshmallows.
- Chop the mini creme eggs in half. Set aside half to use later and put the other half in the pan and mix in gently.
- Lay out baking parchment onto a 20 x 26cm tray and spoon the mixture onto it. Press down firmly on the mixture so it forms an even layer.
- Pour the melted chocolate that you set aside earlier, evenly across the top of the mixture. It should only just cover all of the surface, so you may need to spread it with a spoon or spatula.
- Decorate with the remaining creme eggs and put it in the fridge to set. It will be solid enough to eat in about two hours, although I prefer to leave overnight. Once set, cut it into squares and serve.
The worst thing about having all this chocolate around is worrying about eating it all in one sitting and feeling guilty. I’ll always break up my chocolate so that I have to keep going back to the fridge to get some more – so it’s no longer in a single sitting. Plus, this way you’re getting your steps in. Winner winner.
If you’re anything like my partner and I, then you know that the perfect cocktail is one of life’s true pleasures. We sat down earlier this week to pair up some of our favourite Easter treats with some delicious cocktails, and compiled links to the recipes we’d recommend, too!
Hot Cross Buns
My partner in particular loves an Old Fashioned, so we wanted to find a cocktail that had some of the spiciness that you get with a traditional hot cross bun. We love the addition of rosemary, too, to cut through some of the real stick sweetness of the buns. This is also a cocktail that works beautifully in the autumn in front of a roaring fire, too!
Cadbury’s Creme Egg
Is there anything more iconic at Easter than the Creme Egg?! All that dripping fondant reminds us of toasted marshmallows, so, we wanted to find a cocktail that matches the oozing sweetness of the Creme Egg, so of course, it had to be a White Russian – and in the recipe below, served with a toasted marshmallow on top. Also a recipe that can be easily adapted for the vegetarian / vegan / lactose intolerant among us!
Terry’s Chocolate Orange
We always had Terry’s Chocolate Oranges in the house as kids at Easter. Do they count as Easter treats? Personally, I think anything round and made of chocolate should be allowed at Easter, and this cocktail is a lovely pairing, made with Sipsmith’s Orange & Cacao gin (or your homemade alternative) which is perfect for an early night and a Netflix binge!
I bloody love Mini Eggs. And this cocktail is a delight, even featuring crushed Mini Eggs on the rim! Rich, sweet, creamy, moreish, a real Easter indulgence. I’m sure you couldn’t drink more than four or five of these in one sitting…
Mostly thanks to my grandmother, I think that Simnel Cake has always been a staple in our family at Easter time. Just like our Christmas cakes, we make them nice and boozy, and plenty of time in advance for a really moist, light fruit cake. And what better combination is there really than tea and cake? This lovely Earl Grey gin cocktail helps cut through the dense richness of a boozy Simnel Cake and the bergamot also complements any mixed citrus peel you may have in the cake itself!
Whilst it might be slightly too early in the year yet for rhubarb, as it’s one of the first fruits to be harvested in Britain in the year, so often, rhubarb would feature on our Easter tables. For a nice aperitif, this rhubarb bellini is perfect for a garden party – it’s nice, fresh, and just about sweet enough to make it a fizzy delight!
For people looking for a treat a little earlier in the day I have the recipe for my ultimate (and slightly controversial) brew. Simply get a Double Twirl and a cup of tea, dunk your Twirl in the tea for around 3 seconds and eat…it melts in your mouth!
My Easter treat doesn’t require any cooking, just some light assembly. I think this is a fun twist on the traditional breakfast, Dippy eggs and Soldiers. It’s memorable for kids and adults alike!
Caramel Dippy Eggs with Hot Cross Soldiers
Simply take off the tops of any Easter egg and fill it with caramel (store-bought is fine – thank you
Nigella). Serve in an egg cup with a Hot Cross Bun sliced into soldiers.
My favourite Easter egg is a Milkybar egg, and there’s only one way to enjoy it! Straight from the fridge, smashed to bits and slowly melted in the mouth! It’s one of life’s simple pleasures.
How do I ‘eat’ my Easter eggs? Like this…
The Easter Egg
You will need: 50 g melted chocolate, 3 Tbsp Baileys Caramel, 3 Tbsp crème de cacao, 1 Tbsp butterscotch schnapps, Mini creme eggs.
- Twirl melted chocolate around the glass by slowly turning the glass and working your way from bottom to top.
- Add the alcohol to a cocktail shaker with ice and shake thoroughly, then strain and pour into the glass.
- Drop a chocolate mini creme egg into the drink to make it the ultimate Easter Cocktail.
- Pop some chilled tunes on, kick off your shoes and enjoy!
So there you have it, an incomplete guide to Beacon’s Easter celebration. We’re not all entirely convinced by dunking chocolate in your tea, but to each their own. Happy Easter from the team at Beacon!