This Easter Waitrose are encouraging people to be ‘Good Eggs’. During the Easter school holidays, Waitrose are asking people to share their Easter photos on social media - from all the delicious food they’re enjoying to fun Easter egg hunts with the kids – using the hashtag #GoodEgg to support Great Ormond Street Hospital Children’s Charity.
Throughout the initiative, Waitrose will be surprising and delighting lucky participants with Easter gifts, including Heston’s Golden Easter Eggs, hampers, cases of wine, Waitrose vouchers and Waitrose Cookery School vouchers.
Waitrose will also be making a charitable donation to Great Ormond Street Hospital Children’s Charity, as well as delivering chocolate eggs for the children to enjoy at their Easter party.
For ideas, inspiration and recipes, Waitrose have created a dedicated Easter section online to help you plan the perfect Easter and have a Kids Easter ideas page here which has step by step guides to creating your own DIY Easter eggs and other edible Easter treats.
I decided to bake a 4 layer Chocolate Mud and Caramel Easter Cake which my children dubbed the Epic Easter Cake when they saw it after they had arrived home from school and spied the cake on our kitchen counter.
The cake is best served in thin slices as it is very rich and a proper sugar rush. I was thankful that the weather was good as I sent the kids outside to play after taste testing as it was like rocket fuel as an after school snack.
Chocolate Mud Easter Cake
225g butter, cubed
360g dark chocolate, roughly chopped (I used Green and Blacks)
165g light soft brown sugar
150g plain flour
35g self raising flour
2 Tblsp cocoa powder
2 medium free range eggs
Preheat your oven to 180C/160C Fan. Grease and line a 22cm/9 inch cake tin, ensuring the paper comes 2 inches/5cm above the top edge of the cake tin.
Combine the butter, chocolate, sugar and water in a saucepan over a low heat. Stir until mixture is smooth. Cool this mixture until it reaches room temperature. Mix in the flours, cocoa and eggs.
Bake for 1 hour to 1 hour 15 minutes until cake is cooked and a skewer inserted into the centre comes out clean. Cool the cake in the tin for 15 minutes to half an hour before turning out on to a wire rack to cool completely.
Split the cake horizontally into 4 layers. Alternate ganache and caramel between layers, finishing with ganache on the top of the cake.
300g dark chocolate, I used Green and Blacks
200ml double cream
Put the cream in a saucepan over a moderate heat. Heat until almost boiling, remove from the heat and stir through the chocolate until a smooth mixture forms. Leave the ganache to cool until it reaches a spreadable consistency.
50g butter or margarine
50g light muscavado sugar
1 x 397g tin condensed milk
Measure the butter and sugar into a pan and heat gently until the sugar has dissolved. Add the condensed milk and stir until completely combined. Bring the mixture to the boil. As soon as the mixture boils turn the heat right down so the mixture simmers very slowly. Ensure you stir the mixture continuously. Heat for about 5 minutes or until the mixture thickens slightly. Pour into a bowl and leave to cool until it is a spreadable consistency.
** I was compensated for my time and expertise devising this recipe for Waitrose **