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Easter Egg Cheesecake
SERVES 2 | PREP 15 MINS
Ingredients
• 1 leftover Easter Egg
• 75ml Double Cream
• 2 Digestive Biscuits
• 30g Icing Sugar
• 150g Full Fat Soft Cheese
• ½ tsp Vanilla Extract
Toppings
• Berries
• Grated Chocolate
•M
ini Marshmallows
• Mini Eggs
• L eftover Chocolate
Method
Crumble the digestive biscuits into crumbs and split
between the 2 chocolate egg halves. Place the cream
cheese, icing sugar and vanilla extract into a bowl and
beat with an electric mixer until smooth. Add in the
double cream and beat until smooth and thickened.
Top the digestive biscuits in the chocolate eggs with
the cheesecake filling. Decorate with toppings listed
above and chill in the fridge until ready to serve.
Hot Cross Bun Ice Cream Bombe
SERVES 8 | PREP 20 MINS | FREEZE OVER NIGHT
Carrot Patch Cupcakes
SERVES 12 | PREP 40 MINS | COOK 15 MINS
Ingredients
• 175g Self Raising Flour
• 100g Unsalted Butter
(softened)
• 50g Cocoa Powder
• 1 Egg
• 200g Caster Sugar
• 100ml Milk
• ½ tsp Vanilla Extract
Frosting
• 220ml Double Cream
• 200g Dark Chocolate
(roughly chopped)
• 75g Cookies ’n’ Cream
Biscuits (cream
removed)
Decorations
• 130g Ready Roll Icing
• 12 Cupcake Cases
• Orange Food Colouring
• 12 Mini Plant Pots
(Don’t worry if you
don’t have these –
try using brown
cupcake cases)
• 2 tbsp Icing Sugar
• Parsley or Mint for the
Carrot Tops
Method
Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.
Place all of the ingredients for the chocolate cupcakes
into a stand mixer and mix until smooth. Line a cupcake
tin with 12 cases then divide the cake batter evenly
between them. Bake for 12-15 minutes until a cocktail
stick, when inserted, comes out clean. While the cakes
cool, heat the milk to a simmer and pour over the dark
chocolate then stir until you have a smooth ganache.
Place the chocolate ganache into the fridge for about
30 minutes until chilled. Use an electric hand mixer
or stand mixer to beat the ganache until thick and
fluffy. Stir the ganache frosting to remove some of the
air bubbles and then spoon the frosting on top of the
cooled cupcakes and smooth. Crush the cookies ‘n’ cream
biscuits, then dip the cupcakes in the crumbs to resemble
soil. Dust your work surface with the icing sugar then
add a few drops of the food colouring onto the ready to
roll icing and knead until orange. Shape the orange icing
into 12 carrot tops and place one on each cake. Top with
the fresh herb to finish the carrot and serve.
Ingredients
• 8 Hot Cross Buns
• 480ml of your favourite
Specially Selected Ice Cream
• 480ml Specially Selected
Vanilla Ice Cream Tub
For more
amazing
Easter creations
head over to
@AldiUK
• 125g Raspberries
• 75g Specially Selected
Quadruple Chocolate
Cookies
• 100g Dark Chocolate
• 100ml Double Cream
• Mini Eggs
• Sprinkles
Method
Line a freezer-safe mixing bowl with cling film. Halve the hot cross buns and flatten. Line the bowl
with the tops of the hot cross buns (cross side out). Use the bottoms to fill gaps. Add the raspberries
to the vanilla ice cream once soft. Roughly chop the cookies and add to your favourite ice cream.
Use this to cover the hot cross buns and make a well in the centre for the vanilla and raspberry ice
cream. Cover the ice cream with the remaining hot cross bun bases and wrap in cling film. Freeze
overnight or until frozen all the way through. Turn the bowl upside down and use the cling film to
release the ice cream bombe. To serve, melt the dark chocolate and add the double cream.
Stir until thick and smooth. Spread over bombe and add mini eggs and sprinkles.
Gingerbread Easter Egg
Sprinkle Biscuits
SERVES 12 | PREP 15 MINS + CHILLING TIME
COOK 8-10 MINS
Ingredients
• 100g Demerara Sugar
• 100g Golden Syrup
• 70g Unsalted Butter
• 250g Plain Flour
• 2 tsp Bicarbonate of Soda
• 1 tsp Ground Ginger
• ½ tsp Ground Cinnamon
• 75g Icing Sugar
• 3 tsp Water
• Food Colouring
• Sprinkles
Method
Pre-heat the oven to 170°C/Gas Mark 3. In a small pan, melt the butter, Demerara sugar and syrup
until smooth. Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl. Combine with
melted ingredients into a stiff dough. Wrap the dough in cling film and leave in the fridge for
30 minutes. When cooled, roll out on a floured surface until ½ cm thick. Cut out 12 egg shapes.
Place on lined baking trays. Bake for 8-10 minutes until light golden brown. Allow to cool on a baking
tray. In the meantime, mix the icing sugar with 3 teaspoons of water until thick enough to coat the
back of a spoon (if it’s too thick, add a drop of water at a time) and split the icing between 2 bowls.
Add different food colouring to both. Decorate the cooled biscuits with the icing and sprinkles.
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