Nickki Thompson

If you love Creme eggs, these Creme egg stuffed cookies will be the ultimate Easter sweet treat! If you’re a creme egg fan, you’ll also love these Creme egg brownies, creme egg cupcakes, So if you like the idea of this recipe but don’t like creme eggs, I highly recommend giving it a go with the caramel filled eggs instead. there isn’t much fondant filling in a mini creme egg, so I made the cookies larger and stuffed them with a whole creme egg instead!

Soft, fluffy potato Gnocchi, rich tomato and mascarpone sauce and gooey mozzarella – need I say more?It’s perfect for any time of year, but it’s especially good for those chilly nights when you need something rich and filling but you need to get it on the table in under one hour. This is quite a filling dish, so the only side dish required is a crisp green salad with a simple lemony salad dressing. one large red onion, peeled and sliced (you can use a white onion instead) Sea salt and freshly ground black pepper, to taste (you might not want to add more pepper) Preheat the oven to 180C/160Fan/Gas mark 4. Add the diced courgette and peppers and saute for about 5 minutes (you just want them very slightly softened) before adding the tomato passata, pinch of sugar if using, chopped basil leaves and the mascarpone.

you can top them with swirls of vanilla or chocolate buttercream and cute coloured sprinkles, fill the centres with jam or lemon curd like my lemon drizzle cupcakes. I particularly love using bean paste in my vanilla buttercream because I love seeing the little black flecks of vanilla beans, but I don’t always have a jar in my cupboard. If you want cupcakes with a flat top that are perfect for decorating with sky high swirls of buttercream, bake them on a lower temperature If your cupcakes keep turning out with a little “hump” on top, it’s very likely your oven is running on the hot side.

When you pour the pancake batter into your pan, quickly place a frozen disc of Nutella on top like below. Then quickly pour a little more pancake batter over the Nutella, trying to make sure the spread is completely covered in batter. (you can use melted butter if preferred) approximately 200ml semi skimmed milk (you can use whole milk if that's all you have) Warmed Nutella and whipped cream to serve, if you like Place the heaped teaspoons of Nutella on a large plate lined with a piece of baking paper. To make the pancake batter, place the flour, baking powder and a pinch of salt in a large mixing bowl and stir to combine.