Mini Eggs Easter Rocky Road Recipe

About

With just 7 ingredients this Easter Rocky Road recipe is ready in a jiffy and infinitely customizable. Our Mini Eggs Easter Rocky Road version is the perfect no-bake treat to make with the whole family!

Mini Eggs Easter Rocky Road Recipe

Milk chocolate 350g

Butter Unsalted 80g

Lyle’s Golden Syrup 60g

Digestive biscuits Broken into pieces 150g
Hazelnuts (or almonds) chopped 50g
Mini marshmallows (or fudge pieces) 50g
Cadbury Mini Eggs Plus more for topping if desired 80g

How to make Mini Eggs Easter Rocky Road

Step 1

Line a small baking tin with parchment paper.

Step 2

Put the milk chocolate, Lyle’s Golden Syrup, and butter into a heat-proof bowl and place above a saucepan of boiling water. Melt until fully melted and smooth, stirring occasionally.

Step 3

Allow to cool for 10 minutes before adding the rest of the ingredients. Add the digestive biscuits, mini marshmallows or fudge pieces, and mini eggs. Mix well until everything is coated in the chocolate mixture.

Step 4

Transfer the rocky road mixture into the lined baking tin and press down with the back of a spoon or a glass. Top with more easter eggs.

Step 5

Place in the fridge to set for 2 hours or overnight.

Step 6

Carefully cut into 16 equal squares. Eat straight away or store in an airtight container for 3-4 days.

 

 

 

Lyle’s Apricot and Caramelised Onion Sausage Rolls

About

Feel like Lyle’s for lunch? Well our sausage roll recipe uses Golden Syrup to caramelise onions to sticky perfection, and its not-so-obvious secret weapon? Chopped apricots! And with a glug of whisky in there alongside it, there’s all sorts that makes this recipe a genuinely memorable twist on the very ubiquitous snack.

Ingredients – 9 items

OnionsChopped 3
Pork sausages 500g
Whisky or brandy 1 shot
Apricots Dried 12
Puff pastry Ready-rolled 320g
Fresh thyme 1 tsp
Egg Beaten 1
Lyle’s Golden Syrup 1 tsp
Butter 1 tsp

Make the onions

Step 1

Melt the butter in a large pan over medium heat.

Step 2

Add the onions, 1 tbsp Lyle’s Golden Syrup, and a pinch of salt, tossing them to coat evenly.

Step 3

Reduce the heat to the lowest setting and cover the pan with a lid, leaving a small gap for steam to escape.

Step 4

Let the onions cook down for at least an hour, stirring occasionally, until they are very soft, golden, and not too wet.

Step 5

Increase the heat and add a generous amount of whisky, allowing it to bubble down until almost no liquid remains.

Step 6

Transfer the onions to a plate and let them cool completely by spreading them out in a thin layer.

Soak the apricots

Step 1

Place the apricots in warm water and let them soak for about 20 minutes.

Step 2

Drain the apricots and dice them.

Prepare the sausage rolls

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Chop the cooled onions and add them to the sausage meat mix.

Step 3

Add the thyme leaves, chipotle flakes, diced apricots, and season with salt and pepper.

Step 4

Preheat a frying pan and make a small patty from the sausage meat mixture.

Step 5

Fry the patty in oil and taste for seasoning, adjusting with more salt or chili as needed.

Assemble and bake the sausage rolls

Step 1

Unwrap the pastry and place it on a lightly floured surface.

Step 2

Roll out the pastry slightly thinner for easier wrapping.

Step 3

Cut the rectangle into two lengthwise strips.

Step 4

Form two long sausages with the meat mixture down the centre of each pastry strip.

Step 5

Brush one side of each pastry strip with beaten egg.

Step 6

Fold each strip over to create two long sausage rolls.

Step 7

Cut the rolls into two-inch pieces and snip each piece twice on top with scissors.

Step 8

Brush each piece with more beaten egg.

Step 9

Place the sausage rolls on a baking tray and bake for approximately 20 minutes, or until they turn golden brown and are cooked through.