No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake

Serves	12 slices
Prep time	24 hours, 30 minutes
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Casual Party, Easter
Region	British
By author	Karen Burns-Booth

This No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake recipe is easy to make, looks fabulous, tastes divine and even the children can make it with adult supervision. Use any biscuits that suit, I used amaretti biscuits for an almond twist, but digestive biscuits work well too.

Ingredients

Tiffin Cake

200g milk chocolate
200g caramel chocolate (or another flavour chocolate of your choice)
125g unsalted butter
3 tablespoons golden syrup
125g amaretti biscuits (or biscuits of your choice)
2 x 121g bags of Maltesers (1/2 of one bag reserved for decoration)
1 x 80g bag of Galaxy golden eggs (or mini chocolate eggs of your choice)

Drizzle Topping

100g milk chocolate
3 tablespoons milk
1 x 89g bag of mini Cadbury's creme eggs
Sprinkles

Note

This No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake recipe is easy to make, looks fabulous, tastes divine and even the children can make it with adult supervision. Use any biscuits that suit, I used amaretti biscuits for an almond twist, but digestive biscuits work well too.

Directions

Step 1	Butter and line a 7" (18cm) or 8" (20cm) Bundt tin or Savarin cake tin (mould) with a double layer of cling-film, make sure it is long enough to fold over the cake once it has been made in the tin.
Step 2	Place the amaretti biscuits and the maltesers into a large plastic bag and crush them with a rolling pin; alternatively you an crush them with a pestle and mortar. Place the biscuits and maltesers into a large mixing bowl.
Step 3	Put the cake chocolate, butter and golden syrup into a heatproof bowl and melt over a pan of simmering water, stirring all the time until just melted. Alternatively, you can melt it in a jug in the microwave on a medium heat setting.
Step 4	Pour the melted chocolate mixture over the crushed biscuits and maltesers and mix well until it is combined.
Step 5	Spoon half of the mixture into the prepared tin, then place the golden eggs (or chocolate eggs of your choice) in a circle around the middle of the mixture, pressing them into the mixture as you go. Spoon the rest of the tiffin mixture over the eggs and press down firmly with the back of a spoon to make a firm and smooth finish.
Step 6	Fold the excess cling-film over the mixture and place the tiffin cake into the fridge to firm up, preferably overnight.
Step 7	To turn the tiffin cake out, fill a washing bowl with hot water and sit the cake tin into the water for about 1 to minutes; wipe the cake tin dry, peel back the cling film that is covering it and invert the cake onto a pretty serving platter. Peel away the cling-film from the cake before decorating.
Step 8	Melt the drizzle topping chocolate with the milk as in step 3, and then spoon the drizzle topping over the tiffin cake. Working quickly before the drizzle sets, scatter over the cake sprinkles, add the maltesers and the halved mini creme eggs all over the top of the cake.
Step 9	Decorate with little Easter chicks or with fresh flowers before serving. To slice the cake, dip a knife into a jug of hot water, wipe the knife and slice the cake into rings.