Once you have it, you cannot stop!


For the base:

80g butter, softened

40g golden caster sugar

120g self raising flour

For the filling:

75g butter

100g dark chocolate (70% cocoa)

75g golden caster sugar

50g plain flour

4 large eggs, beaten

2 x 80g bags of Galaxy Golden Eggs

crème fraîche, to serve


For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.

Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.

Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, and then gradually beat in the eggs. Pour the filling over the base and cover the top in Golden Eggs. Return to the oven and bake for 12-15 mins or until the fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.

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