• 4 eggs plus 2 extra eggs whites
• 75g caster sugar
• 50g dark chocolate
• 50g milk chocolate
• 50g unsalted butter50g white chocolate
• 50g crème fraiche
• 6 Small kinder eggs

Method

1.         Break the eggs and separate the whites from the yolks

2.         Beat the yolks (best in a mixer) with the sugar until double in size and is pale and frothy

3.         Melt each chocolate in different bowls with the butter divided between the 3 bowls

4.         Divide the egg yolk mixture into the 3-chocolate bowls and carefully mix through then add the creme fraiche again between the 3 bowls.

5.         Beat the egg whites until the form soft peaks. Gently fold the egg whites into the 3 chocolate mixtures.

6.         Break the top of the kinder eggs. Remove the toy inside.

7.         Spoon the dark mousse mixture not the bottom.  Leaving room for the milk then the white mixture. Place the kinder egg top back on. Do not worry if it breaks, looks OK to me in pieces.

8.         If there is left over mixture, place into ramekin dishes

9.         Chill the eggs/dishes for at least 2 hours. Can be made up to 2 days in advance.

10.       These can also freeze. Just take out about 1 hour before serving.

11.       Enjoy

I like the 3 different chocolates but can use just one if preferred or even Nutella spread can be substituted.

 Always remember recipes are only guidelines and can be changed to suite your own taste!

Sticky Gingerbread

Ingredients

110g (4 oz) margarine or butter

150g (5 oz) black treacle

85g (3 oz) golden syrup

150ml (1/4 pt) milk

225g (8 oz) plain flour

55g (2 oz) brown soft sugar

 2 egg

1 teaspoon mixed spice

1 teaspoon bicarbonate of soda

3 teaspoons ground ginger

 2 pieces of crystallised ginger finely chopped with some syrup (optional) I use Opies stem ginger in syrup.

Method

Cook:

1.         Preheat the oven to 140 C / Gas 1.

2.         Warm the margarine or butter, treacle and syrup. Take off the heat, add milk and allow to cool.

3.         Sieve dry ingredients into mixing bowl. Add treacle mixture and eggs. Beat well. Then mix in chopped crystallised ginger.

4.         Pour into a greased 2lb loaf tin

5.         Bake in the preheated oven until a skewer inserted near the centre comes out clean, 1 1/4 to 1 1/2 hours.

6.         Soon as the cake comes out the oven, brush the top with the ginger syrup. This makes the top really sticky.

7.         Slice and spread with butter or just as it is.

8.         ENJOY