John Torode and Lisa Faulkner served up delicious Easter Egg Fondant with Irish Cream on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 tbsp butter, 2 tbsp sugar , 2 tbsp cocoa to line the pudding basins (you will need a 200 – 225ml pudding basin), 250g 70% dark chocolate, 250g butter, 250g plain flour, 50g cocoa, ½ tsp baking powder, 4 eggs, 250g golden caster sugar, 1 good tsp vanilla extract, 2 shots espresso and 4-6 small praline filled eggs filled chocolate egg, about 40g.

To serve: Irish cream and Double cream.

See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner available from Amazon now.