Mini Egg Tiffin

I spotted this recipe last year way after Easter had been and gone so I've had to wait until now to try it out.  So easy to make and stylish enough (if you have the finesse which I clearly don't!) to take to an Easter lunch for a treat with coffee afterwards.

Mini Egg Tiffin

85g butter

2 tbsp golden syrup
2 tbsp cocoa
170g digestives, crushed (I wish I had left some chunky rubble in mine, instead I reduce everything to a fine powder by over zealous use of a mini blender - oops!)
170g mini eggs, lightly crushed (good luck being over zealous with them in a mini food processor!)
30g mini eggs, left whole

Gently melt butter and golden syrup in large pan. Stir in cocoa, digestives and crushed mini eggs.


Line a 1lb loaf tin with cling film. Press mixture into tin then press the whole mini eggs into the top. Refrigerate until set.
 

Makes 1 small loaf
Domestic Goddess In Training
 
Two little steps - couldn't be easier! A couple of things I've learnt by making this recipe; firstly, mini eggs don't like food processors, chop them up by hand or in a plastic bag with a rolling pin.  Secondly, adding the crushed mini eggs to a hot digestive mix does cause extreme melting, although in this case that actually worked out to our benefit as there are nice ripples of the chocolate swirled through the tiffin.