April 2024 – Featured Recipes by Lucie Wilson

Happy Easter and hello April!

I hope you are all very well and had a lovely March and a wonderful Mother’s Day. I hope you enjoyed last month’s recipes too and had lots of fun making them. Did you like the risotto? It is one of my family’s favourites.

This month my recipes are obviously Easter themed. My first recipe is truly DIVINE and I have received so many compliments for them! They are biscuit, marshmallow and chocolate mini eggs bars. A buttery biscuit base with a pillowy marshmallow centre, a layer of milk chocolate and topped off with mini eggs. I mean…Scrummy!

Recipe 2 is mini eggs milk chocolate easter cupcakes with a dreamy white chocolate frosting. I mean they are just incredible! These cupcakes are wonderful if you have leftover Easter chocolates. We always buy so many Easter eggs so these are perfect and any mini chocolate eggs will do.

My third recipe is a delicious maple syrup and cinnamon granola. This is so quick to make and the perfect go to breakfast to sprinkle over yoghurt and fresh fruit. Yummy! It makes 550g and keeps for 1+ month in sealed jars. Just be sure when it is cooking to stir the granola every 10 minutes so it all crisps up.

I hope you have a lovely Easter and eat lots of chocolate and many hot cross buns.

See you all in May when I will be sharing my favourite pre-summer recipes that are perfect for the upcoming May bank holidays. See you soon and have fun baking!

Biscuit, Marshmallow and Chocolate Mini Eggs Bars

Makes 15 pieces



200g digestive biscuits

90g butter-melted

450g mini pink and white marshmallows

250g milk chocolate

x1 bag mini eggs


  • Firstly line an 8×8 inch square tin with greaseproof paper.
  • Crush the biscuits either in a food processor or by hand.
  • Add the melted butter and mix until you have the consistency of wet sand. Press firmly into the tin. Chill in the fridge for 1 hour.
  • In a large saucepan place the marshmallows with 2 tbsp cold water. Gently heat the marshmallows on a medium to low heat, stirring constantly until they are all virtually melted.
  • Once they are nearly all melted, take off the heat but keep stirring until they are all completely melted.
  • Pour over the biscuit base and place in the fridge for 2 hours to allow to cool and the marshmallows to set again.
  • Once the marshmallow has set, melt the chocolate and pour over the set marshmallow.
  • Half the mini eggs or leave them whole and dot them on top of the chocolate. Place in the fridge for another 2 hours until the chocolate has set. Remove from the tin and very carefully cut into slices.
  • It doesn’t matter if they are all different sizes. I think it adds to the rustic charm.
  • Serve with a cup of coffee for a truly delicious Easter treat.
Biscuit, Marshmallow and Chocolate Mini Eggs Bars

Mini Eggs Milk Chocolate Easter Cupcakes with a Dreamy White Chocolate Frosting

Makes 12



170g butter

170g light brown sugar

170g self raising flour

3 medium eggs

2 tbsp dark cocoa powder

1 tsp baking powder

2 tsp vanilla extract

1-2 tbsp milk-if needed


120g butter

500g golden icing sugar

100g white chocolate-melted

x2 bags mini eggs

50g milk chocolate-grated


  • To make these amazing muffins, preheat your oven to gas make 4 and line a 12 hole muffin tin with 12 muffin cases.
  • Using an electric whisk, whisk together the butter, sugar and vanilla extract for 2-3 minutes until light and fluffy.
  • Beat in the eggs one at a time.
  • Mix the flour, cocoa powder and baking powder, then sift into the egg mixture and beat well to combine.
  • Add a little milk to thin if needed and stir well.
  • Divide the mixture evenly between the muffin cases and bake for 18-19 minutes until they spring back when touched and a skewer inserted comes out clean.
  • Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.
  • To make the frosting, beat the butter until soft and creamy.
  • Gradually beat in the icing sugar and then add the melted white chocolate, adding more icing sugar if needed.
  • Place the frosting in a piping bag fitted with a swirl nozzle.
  • Pipe a swirl of icing on each muffin, then place 3 mini eggs in the centre of the icing before sprinkling over some grated chocolate.
  • Serve with a lovely cup of tea for a yummy Easter treat.
Mini Eggs Milk Chocolate Easter Cupcakes with a Dreamy White Chocolate Frosting

Maple Syrup and Cinnamon Granola

Makes 550g



350g porridge oats

100ml maple syrup

50g golden syrup

2 tsp ground cinnamon

2 tbsp olive oil


  • Preheat your oven to gas mark 2.
  • Place the porridge oats in a large mixing bowl and add the ground cinnamon and mix. Then add the maple syrup, golden syrup and olive oil.
  • Mix well then tip onto 2 baking trays lined with greaseproof paper.
  • Place both trays in the oven for 35 minutes, stirring and alternating the trays every 10 minutes.
  • They may need an extra 10 minutes as you are alternating the trays. The granola will crisp as it cools. Place into 2 large jars and allow to cool completely before sealing.
  • The granola will keep for 1+ month in sealed jars.
  • This is amazing sprinkled on top of yoghurt with some fresh fruit and some maple syrup drizzled over too.
Granola in a jar

Shopping List

Shopping list for all 3 recipes

Check your cupboards first as you may have a lot of these already

200g digestive biscuits

380g butter

450g mini pink and white marshmallows

300g milk chocolate

100g white chocolate

3x 80g bags mini eggs

170g light brown sugar

170g self raising flour

3 medium eggs

Cocoa powder

Baking powder

Vanilla extract

500g icing sugar

350g porridge oats

100ml maple syrup

50g golden syrup

Ground cinnamon

Olive oil

April 2024 Recipes by Lucie Wilson download the printer friendly pdf recipes here