Last call for Easter: …bag, tag, bow and away you go!

If you've received feedback from circulating your list with any luck you'll get more than one person choosing the same ingredients!

I'd use a tray bake, measuring 30 x 19 cms approx. One tray bake divided into four portions and then each portion cut into small 1cm squares will give a generous treat.

Take a glance at the photo of the Rocky Road in Last call … to get an idea of the size. To give perspective, Nigella's recipe mentions 24 squares of treat in the final paragraph – these are large, so scaled down you'll get a much larger quantity, it depends on how small a square you cut. It doesn't matter – I don't think anyone will be taking out their tape measure!

One final thought, you could mix it up completely and create a mixed bag of Rocky Road, Malteser Cake and Chocolate Hokey Pokey.

Malteser Cake

125g unsalted butter

400g milk chocolate, broken into small pieces

2 tbsp golden syrup

250g digestives - crushed

135g Maltesers

Line a 20cm tin with parchment.

Melt the butter in a large pan, then add the chocolate and syrup until melted.

Remove the pan from the heat, allow to cool slightly then stir in the biscuits and Maltesers. Pour into the tin and refrigerate for two hours.

Cut into squares.

Chocolate Hokey-Pokey

75g unsalted butter

100g pecan halves, roughly chopped

sea salt flakes

300g dark chocolate

2 tbsp golden syrup

3 x 40g Crunchie bars

Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or till toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.

Break the chocolate into small pieces and melt, in a medium pan, with the rest of the butter and the syrup, stirring. Once the chocolate mixture is smooth, take the pan off the heat. Bash the Crunchie bars (in the wrappers – less messy!). Add the Crunchie pieces, along with the toasted pecans, to the chocolate mixture. Gently mix together before transferring to an 18cm round or square foil tray (or cake tin if you prefer to wash-up!)

Leave to set in the fridge. Once set, remove from the tray and cut into 1cm squares.

Whatever combination you choose bag, tag and bow – check out The kit and the cost – and away you go!