Easter Desserts – Easter Tiffin

Easter tiffin header

This Easter tiffin recipe is a great one to make with older children. They’ll love making their own little carrot decorations using fondant icing.

easter egg divider

Easter Tiffin

Easter tiffin


  • 300g dark chocolate, chopped
  • 100g butter, cut into cubes
  • 125g golden syrup
  • 100g digestive biscuits
  • 2 tsp vanilla bean paste
  • 75g puffed rice cereal
  • 50g fondant icing
  • orange and green food colouring
  • 10 Easter chocolates – we used Kit-Kat bunnies
  • Mini chocolate eggs


  1. Line 2 cupcake tins with 20 paper cases.
  2. Put the chocolate, butter and golden syrup into a microwavable bowl and microwave in short bursts until melted.
  3. Put the biscuits into a food bag, seal the bag and break into small pieces using a rolling pin.
  4. Tip the brushed biscuits, puffed rice and vanilla into the melted chocolate mixture and mix with a rubber spatula until combined.
  5. Spoon the mixture into the paper cases and use the back of a spoon to make an indent in the middle of each one to make the nest.
  6. Leave to cool at room temperature until firm.
  7. Line a baking tray with baking parchment.
  8. Divide the fondant into 40g and 10g pieces.
  9. Add a couple of drops of orange food colouring to the 40g piece and knead it on a piece of baking parchment until you have a solid colour.
  10. Repeat with the 10g piece, using green food colouring.
  11. Split the orange piece into 20 balls and shape them into carrots. Use a cutlery knife to make small lines down the carrots for the ridges.
  12. Use the green fondant to shape into carrot tops and attach them to the carrots. A little water will help them stick if you need it.
  13. Put the carrots on the baking tray and leave to dry for a minimum of an hour.
  14. Decorate 10 nests with a bunny and 10 nests with mini eggs.
  15. Add a fondant carrot to each nest and serve.

They will keep in an airtight container at room temperature for up to four days.

Easter bunny

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