Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything". As these Creme Egg brownies contain plain flour, they aren't suitable for those on a gluten free diet. Dark chocolate is an absolute must too, ideally 85% cocoa solids, but it’ll still work with as little as 70%. Get some decent eggs too, preferably free-range organic ones from a farm you trust (mine are currently coming from a croft on the island of Bressay until my Turriefield veg box starts up again). They’ll have gorgeous rich yellow yolks. Dark brown soft sugar gives the brownies a gorgeous fudgy flavour, and the caster sugar (or granulated if that’s what you’ve got) cuts through the bitterness of the dark chocolate.

Always preheat the oven so you know the cakes are being baked at a constant temperature, and try to use the middle shelf in the oven. Bake for approximately 25 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools. This no bake chocolate fridge cake is a perfect Easter treat to make when you’re short on time. It takes no longer than 15-20 minutes to make and will be loved by everyone – it’s a crowdpleaser! ingredient listTo add different flavours to this recipe, you could use food essences and add a few drops to the cookie dough. Chocolate and orange, or chocolate and mint would work beautifully together. No, the ice cream would melt even if you left it in the fridge. So it's best to make your sundae just before you want to serve it. Can I freeze my Easter egg sundae? While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too. Can this recipe be made gluten free or dairy free? Egg safety standards vary depending on where you live, meaning storage advice differs. So consult your local advice for safety. Place on a small baking tray lined with foil and freeze for 30 minutes. Preheat your oven to 180ºC/Fan 170ºC/356ºF.

Line a 12-hole muffin tray with muffin cases. Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly. I haven't tested making this recipe with gluten-free flour yet, but I always recommend using a good quality brand, which will likely be a blend of flours like rice and oat, mixed with a binding agent like xanthan gum, and of course a raising agent. To keep your eggs from spoiling, you should follow the storage instructions. In the UK, it's recommended that eggs are kept consistently below 20C, which means it's best to keep them in the fridge at home. Butter – Always use unsalted butter and add the salt separately in baking. It gives you full control over the flavour.However, it is quite high in sugar. Pregnant people tend to be more sensitive to blood sugar changes - so it may be sensible to enjoy a smaller portion. Unfortunately, this recipe isn't gluten-free, as it calls for wheat flour. Also, if you use non-UK Creme Eggs, they carry a cross-contamination warning for wheat.