I’ve been spending quite a bit of time in the kitchen this week, with all the Easter goodies to make, starting with family-sized Easter eggs.
I still remember when the extra treats that came with an Easter egg were found inside the egg; it’s more fun that way, I think. So before I glue the two halves together, I fill it with mini eggs and any other sweets or treats I like.
And because it’s Good Friday, I’ve made hot cross buns. I don’t approve of all this eating of hot cross buns all year ’round: they’re for Good Friday. And nothing tastes better than freshly baked hot cross buns with melting butter and home-made jam.
However, I did have to make a slight alteration to proper hot cross buns, because of Mark’s aversion to dried grapes, so ours have candied peel instead. Our Simnel cake will be like that too.
This is what mine and Mark’s egg looked like yesterday morning. As you can see, we didn’t get very far through it on Easter Sunday.
Mark tried to crack it with his head. He failed.
Sorry, I’ve been in a sugar-induced daze for the last few days. It’s not that my break from sugar was difficult, but it was limiting. Now I can eat things again without worrying about the ingredients. Well, no more than I used to.
Having ended my fast on Friday with hot cross buns with honey, I made an Easter egg, from 85% cocoa chocolate on Saturday:
Eggs are nice and easy to make. You melt chocolate in a bowl over simmering water (don’t let any steam or water into the chocolate: it’s like a cat – doesn’t like getting wet!) and then paint it onto a mould and let it set. Obviously for a whole egg you need to make two halves, and then glue them together with a little of the left-over chocolate in the pan. Because there’s always some over. Which means you get to lick the bowl out when you’re done 🙂
Now since I miss the eggs of my childhood which had the extra goodies hidden inside, I was going to make truffles, from a new-to-me recipe, to hide away. Unfortunately, the truffle recipe didn’t set enough to actually turn into truffles, so I just dolloped it in, like a truffle creme egg. And much tastier – I always find creme eggs a tad bit too sickly-sweet.
…Not as much, nor tasted as much, as I would have liked. Sadly. I know, it’s my own fault, nobody forced me to give up sugar/added sweeteners for Lent. That and it was frankly far too cold to be standing around for long periods of time. Those poor people at the stalls! Although, at least the chocolate wasn’t melting, I suppose!
There’s a chocolate festival twice a year at London’s Southbank Centre: one on Palm Sunday weekend (so this one just gone: yes! Only a week left of Lent!) and one at the beginning of Advent. I try to go to both. Not because I really expect it to change so much, but because I like chocolate. I like seeing what other people are doing with it and seeing if there are any new ideas I can take away to test with chocolate myself. I try to experiment with chocolate as much as I can. There’ll be more chocolate experiments after Easter. Promise.
Anyway, I decided that this year I was going to reward myself for managing my Lenten fast (without even any noticeable cravings either! I’m quite impressed!), so I bought an Easter egg. I know, so original of me, an egg at Easter…
This egg was made in Kent, by a company called STAS chocolatier. Quite honestly, I’m looking forward to Easter!