Fudge Kitchen joins the Easter parade

When we think of Easter treats they are invariably egg-shaped and heavily biased towards chocolate.
So what if you’re bored of those confections or want to surprise someone with an alternative sweet gift?

Fudge Kitchen has something that will bring a smile with their beautifully packaged, meltingly creamy butter fudge.

Slim Sliders (main photo)
Slide out the bronze tray to reveal six squares of silky smooth, gourmet butter fudge in Chocolate Classic, Lemon Tart and Double Trouble Chocolate.

Easter Fudge Treats (above)
A gilded box packed with Fudge Kitchen’s famously creamy fudge, each hand wrapped and tied. Including Sea Salted Caramel and Double Trouble Chocolate flavours.
Available from selected stockists and from www.fudgekitchen.co.uk

To find out more about Fudge Kitchen visit their page on 
The Artisan Food Trail here

Ginger & Apricot Tiffin

Photo: © childsdesign

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If you've been lucky enough to have been given lots of Easter eggs but are now getting a little tired of eating them as just chocolate, here's an idea to help consume them in a different way.

Tiffin is a sweet treat that requires no baking and is quick and easy to make.
It is often made with digestive biscuits but as we like to experiment with flavours, we used ginger nuts instead.
A generous addition of moist and chewy dried apricots add a little tang and added texture.

View recipe

Easter Recipe: Simnel Cake

Photo: © childsdesign

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There are many versions of the story of how the Simnel cake originated, so it is difficult to ascertain which one is actually true, so to save confusion we'll not go into the details. What is known is that nowadays it is made for Easter and decorated with marzipan balls to represent the eleven disciples. Yes eleven not twelve, Judas is left out and if you know your Bible stories, you'll have worked out why.

Simnel cake is very much like a lighter version of Christmas cake. Dotted with juicy fruit and fragranced with a dash of cinnamon it's perfect for any celebration, but you need to like marzipan to enjoy it, there's lots of it – on the top – our favourite part, the seam of gooeyness in the centre.

There probably isn't an authentic recipe left in existence as our research found a multitude of different ones using varying quantities of fruit and even nuts, but we've put together one that appeals to our tastes.

View recipe