Strawberry and rhubarb Easter cupcakes

Soft and moist cupcakes with fruity rhubarb and strawberries, decorated with the best creme patissiere and a fresh strawberry in the middle.. and they look so cute!


Ingredients

For the cupcakes:

• 140g soft, unsalted butter
• 3/4 cup caster sugar
• 2 eggs
• 1 1/4 cup plain flour
• 1tsp baking powder
• 1/4 tsp bicarb. of soda
• 1/4 cup (heaped) greek yoghurt
• 1tsp vanilla paste extract

Additionally:

• handful of chopped rhubarb
• handful of chopped strawberries + 12 strawberries for decoration

For the cream:

• 4 egg yolks
• 120g caster sugar
• 50g corn flour
• 500ml milk
• 2 vanilla pod or 1tsp vanilla paste
• 250g mascarpone cheese

To make the crème pâtissière, pour the milk into a pan, add the vanilla pod. Bring the milk up to the boil, then take it off the heat.

In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk over the mixture and whisk.

Pour the custard back into the saucepan and set over a medium heat.

Stir the custard constantly until the mixture thickens. The custard should be very thick as it needs to hold its shape when piped onto the cupcakes.

Pour into a dish, cover the top with cling-film and chill in the fridge for about an hour until cold and set firm. 

When the cream patissiere is cooled, gently whisk in the mascarpone cheese.

To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until combined.

Add remaining ingredients and mix until smooth (do not over mix the batter). Add chopped rhubarb and chopped strawberries.

Pour into 12 cupcake case and bake in a pre-heated oven at 170C for 20-30 minutes.

Take out the oven and leave to cool.

Place a strawberry on top of each cupcake and pipe the cream around it.


Enjoy!

Lime and coconut Easter biscuits

Buttery biscuits flavoured with coconut and lime, easy to work with and fun to decorate!


Ingredients:

• 1/2 cup caster sugar
• 1/2 cup desiccated coconut
• zest of 3 limes
• 1tsp vanilla paste
• 2 1/2 cup plain flour
• 225g unsalted butter
• juice of 1 lime

Toast desiccated coconut on a dry pan for couple of minutes, transfer into a bowl and leave to cool.

Combine sugar, coconut, lime zest, vanilla and flour in a bowl.  Cut the butter into cubes and add to the mixture.  Rub with your fingertips until the mixture resembles bread crumbs.

Add the juice of one lime, then knead quickly until the dough comes together. 

Wrap in foil and leave to chill in the fridge for about 30 minutes.

Roll out on a floured surface, cut out biscuits and place on a lined baking sheet.

Bake in a pre-heated oven at 180C for 15-18 minutes until golden brown.  Take out the oven and leave to cool.

Decorate with icing, chocolate or sprinkles.

Enjoy!

Sandwich lemon curd biscuits

Buttery biscuits sandwiched with lemon curd and decorated with white chocolate.  The dough is really easy to work with so you can use cookie cutters or stamps and decorate with chocolate, icing or sprinkles..


Ingredients:

For the biscuits:

• 250g plain flour
• 125g icing sugar
• 125g cold, unsalted butter
• 1 egg
• 1tbsp vanilla paste or pod

For the filling:

• 1/2 jar lemon curd

Additionally:

• 60g white chocolate 
• pink food colouring

To make the biscuits combine the flour, icing sugar and vanilla pod in a bowl, then add cold, cubed butter.  Rub the mixture with your fingertips until resembles bread crumbs, then add an egg and mix until just combined.

Shape the dough into a disk and wrap in foil, chill in the fridge for at least an hour.

Roll out the dough on a lightly floured surface and cut out biscuits.  Place on a lined baking sheet and bake in a pre-heated oven at 190C for 10-12 minutes, until golden brown.

Transfer the biscuits to a cooling rack and leave to cool completely.

Melt white chocolate and add a little food colouring, decorate half of the biscuits, then sandwich together with the plain biscuits, using lemon curd. 

Enjoy!

Smiley face biscuits

Crisp, buttery biscuits sandwiched with delicious chocolate ganache- quick and easy! I used smiley face cookie cutters but you can use any cutters or stamps you like…


Ingredients:

For the biscuits:

• 250g plain flour
• 125g icing sugar
• 125g cold, unsalted butter
• 1 egg
• 1tbsp vanilla paste or pod

For the filling:

• 200g dark chocolate
• 100ml single cream

To make the biscuits combine the flour, icing sugar and vanilla pod in a bowl, then add cold, cubed butter.  Rub the mixture with your fingertips until resembles bread crumbs, then add an egg and mix until just combined.

Shape the dough into a disk and wrap in foil, chill in the fridge for at least an hour.

Meanwhile chop the chocolate and place in a bowl.  Warm up the cream in a small saucepan and pour over the chocolate.  Leave aside for couple of minutes, then stir.  Set aside to cool and thicken.

Roll out the dough on a lightly floured surface and cut out biscuits.  Place on a lined baking sheet and bake in a pre-heated oven at 190C for 10-12 minutes, until golden brown.

Transfer the biscuits to a cooling rack and leave to cool completely.

Sandwich biscuits together with chocolate ganache.

Enjoy!

Valentine's biscuits with rose marmalade

This is an old recipe from my notebook and my whole family loves those biscuits.  Crumbly and buttery with sweet and sticky rose marmalade (you can use jam instead but it must be very thick).  There is no need to chill the dough before cutting out biscuits and they always hold their shape well!


Ingredients (makes 30-40 biscuits):

For the biscuits:

• 200g cold, unsalted butter
• pinch of salt
• 100g caster sugar
• 500g plain flour
• 1/2 tsp baking powder
• 2 egg yolks
• 2tbsp soured cream or creme fraiche
• 1tsp vanilla paste or vanilla pod

Additionally:

• 350g rose marmalade

In a large bowl mix sugar, butter and egg yolks. Add salt, flour, vanilla, baking powder and soured cream and mix until combined.  Knead the dough quickly to bring it together. 

Roll out on a floured surface and cut out biscuits, you will need two cutters, one slightly smaller than other.  

Cut out hearts with the bigger cutter, then cut out the middle of half of the biscuits with the smaller cutter. 

Place the hearts without the middle on top of the full hearts, then spoon the marmalade onto the middle of each biscuit.  

Place on a lined baking sheet, biscuits can be quite close to each other, as they don't rise a lot in the oven, but they should not be touching.  

Bake in a pre-heated oven at 180C for 20-25 minutes, until golden brown, then take out the oven and leave on a cooling rack.  

You will need to bake few batches as there are too many biscuits to fit on the tray at once.

Enjoy!

Chocolate and mint christmas tree cupcakes

Another idea for decorating your christmas cupcakes, this time my favourite chocolate and mint combination… Not only look pretty but taste delicious too!


Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For decoration:

• 250g mascarpone cheese
• 150ml double cream
• 1 1/2 tbsp icing sugar
• 1- 2 tsp peppermint extract 
• green food colouring
• sugar pearls and snowflakes

To make the cupcakes place all the ingredients in a bowl and mix until smooth, do not over-beat.  Pour the mixture into a muffin tray lined with cupcake cases, bake at 170C for about 20 minutes, until skewer inserted in the middle comes out clean.

Take the cupcakes out the oven and leave to cool completely.  To make the cream beat mascarpone, double cream and icing sugar. Add peppermint extract, a little at a time, keep tasting it to see if you need to add any more.  Then stir in a little bit of green food colouring.

Pipe the cream on top of cooled cupcakes, then decorate with sugar pearls and snowflakes.

Enjoy!

Rudolph cupcakes

Great way to decorate your favourite cupcakes (or you can use the recipe below), great for kids or adults to make you feel that Christmas is really around the corner!

Ingredients (makes 8):

For the cupcakes:

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For decoration:

• 250g mascarpone cheese
• 150ml double cream
• 1 1/2 tbsp icing sugar
• 1 tsp vanilla extract
• 8 glace cherries (for noses)
• 16 white currants (or white chocolate coated candies for the eyes)
• 8 chocolate coated pretzels (for the horns)

To make the cupcakes place all the ingredients in a bowl and mix until smooth, do not over-beat.  Pour the mixture into a muffin tray lined with cupcake cases, bake at 170C for about 20 minutes, until skewer inserted in the middle comes out clean.

Take the cupcakes out the oven and leave to cool completely.  To make the cream beat mascarpone, double cream, vanilla extract and icing sugar in a bowl until smooth.  Scoop the mixture on top of the cupcakes, it is easies to use an ice-cream scoop.  Decorate with cherries (nose), currants or candies for the eyes and cut pretzels in half to make the horns.

Enjoy!

Gingerbread houses

Soft and aromatic gingerbread houses decorated with icing- they look so cute!  You will need a house-shaped tray (it looks like a silicon muffin tray).  Great for kids or as a gift!


Ingredients (for 5 houses):

• 150g butter
• 1/4 light brown sugar
• 3 eggs
• 1/4 cup honey
• 1/4 cup molasses
• 1 1/2 cup plain flour
• 1/4 cup milk
• 1 tsp cinnamon
• 1 tsp bicarb. of soda
• 1/2 tsp. baking powder
• 1/2 tsp ground cloves 
• 1 tsp mixed spice
• 1/2 tsp vanilla paste or extract

Additionally:

• 1 cup icing sugar (possibly a little bit more)
• 2-3 tbsp boiling water

In a large bowl beat the butter with sugar until light and fluffy.  Add the eggs, one at a time and mix until combined.  Stir in honey and molasses. Add all remaining ingredients and mix until smooth. Grease five gingerbread house moulds and pour the mixture into each one, bake at 160C for about 30 minutes.  Leave to cool in the moulds for couple of minutes, then carefully take out and leave to cool completely.

To make the icing sift a cup of icing sugar  and mix with few tablespoons of boiling water until completely smooth, the paste should be very thick, if it is not, add few tablespoons of icing sugar and beat again.

Decorate each house with the icing (it is easiest to use a piping bag with a very small, round nozzle.)

Enjoy!

Spiced chocolate cupcakes with plum marmalade

Delicious winter cupcakes for all chocoholics! My favourite chocolate cupcakes with warm spices, filled with plum marmalade and topped with the best chocolate cream.  Perfect treat for cold, winter evenings!


Ingredients:

For the cupcakes:

• 100g plain flour
• 20g cocoa powder
• 120g caster sugar
• 1 1/2 tsp baking powder
• 40g soft, unsalted butter
• pinch of salt
• 120ml milk
• 1 tsp cinnamon
• 1/4 tsp mixed spice
• 1/4 tsp  ground cloves
• 1 egg
• 1 tsp vanilla paste or extract

Additionally:

• 1/2 jar plum marmalade

For the cream:

• 200ml double cream
• 100g dark chocolate

For decorating:

• sugar snowflakes

To make the cupcakes mix all dry ingredients with the butter until the mixture is of sandy consistency.
In a bowl mix an egg, milk and vanilla extract and add the mixture to dry ingredients.  Mix quickly to combine, do not over-mix, the batter can be a little lumpy.

Line a muffin tray and fill each case to about a third, then top with a teaspoonful of plum marmalade, cover with more muffin batter to fill each case to about 3/4.

Bake in a pre-heated oven at 170C for 20-25 minutes. Take out the oven and leave to cool completely.

To make the cream melt the chocolate and set aside.  Whisk double cream to medium peaks, then add melted chocolate and continue whisking until smooth.  Leave in the fridge until needed.

When the cupcakes are cooled completely pipe the cream on top and decorate with sugar snowflakes.

Enjoy!

Spooky halloween cupcakes

Chocolate cupcakes with kiwi and white chocolate mousse, topped with the best chocolate cream.  It is best to prepare kiwi mousse and chocolate cream a day before, to allow them to set over night. You can decorate the cupcakes with halloween candies or biscuits to make them as spooky as you like.  Happy Halloween!

Ingredients:

For the cupcakes:

• 50g dark chocolate chips
• 1/2 cup cocoa powder
• 1 cup plain flour 
• 3/4 tsp bicarb. of soda
• 1 cup of milk
• 2 eggs
• 1/2 cup oil
• 3/4 cup sugar

For the kiwi and white chocolate mousse:

• 1 egg yolk
• 1 tbsp caster sugar
• 3/4 cup double cream
• 6 kiwi fruits 
• 1 gelatine sheet
• 80g white chocolate
• green food colouring

For the chocolate cream:

• 100g dark chocolate chips
• 280ml double cream 

Additionally:

• halloween candies
• chocolate pens (to draw spider webs)

To make the cupcakes place cocoa powder, milk and dark chocolate in a small sauce pan and heat through until the chocolate has dissolved and the mixture is smooth.

Place all remaining ingredients in a bowl and mix until smooth, add the chocolate mixture and mix just until combined.

Pour the mixture into greased cupcake tray (12 cupcakes) and bake in a pre-heated oven at 170C for about 30 minutes.

Leave to cool completely.

To make the kiwi mousse peel and blend kiwi fruits and heat in a saucepan, do not boil.  Place a sheet of gelatine in cold water for 5 minutes (or according to the instruction on a packet), then add to the saucepan with kiwi puree and stir until dissolved.  Place the mixture in the fridge to cool.

An egg yolk and a table spoon of caster sugar place in a metal bowl, over a pan of boiling water (bain marie, the same as if you are melting chocolate) and keep whisking until the mixture becomes thick and pale.  

Melt white chocolate and add to the egg mixture., then add the kiwi mixture and mix until smooth. 

Whisk double cream until soft peaks hold, then add to the chocolate-egg-kiwi mixture, add green food colouring. Place in the fridge or freezer until set.  

To make the chocolate cream melt dark chocolate and set aside to cool a little.  Whisk double cream until soft peaks form, then add melted chocolate and mix until well combined.  Place the cream in the fridge to firm up.

Cut out the middle of the cupcakes and fill with the green kiwi mousse, pipe chocolate cream on top and decorate with halloween sweets.

Enjoy!

Ghost cake pops

Another proposition for halloween cake pops- coconut covered ghosts.  Easy and delicious!


Ingredients:

• 200g dry chocolate cake
• 40g peanut butter
• 60g mascarpone cheese
• tablespoon of melted chocolate 
• 6-7 tbsp desiccated coconut
• 45 dark chocolate chips

Crumble the cake into a bowl, add peanut butter and mascarpone and mix until well combined.  Place in the freezer for 15 minutes to firm up.

Divide the mixture into 15 equally sized portions and shape into ghosts.  Place back in the freezer for further 15 minutes.

Melt a tablespoon of chocolate, then dip in the lollipop sticks and insert half way into each ghost. Place on a plate lined with baking paper.

Place back in the freezer for 10-15 minutes, for the chocolate to set.  

Cover each ghost with desiccated coconut and decorate with dark chocolate chips to make eyes and mouth.

Enjoy!

Halloween pumpkin cake pops

Cake pops don't only look great but they are so delicious too.  Perfect for halloween, as you can make them into any shapes you like.


Ingredients:

For the cake pops:

• 200g dry chocolate cake 
• 40g nutella spread
• 60g mascarpone cheese

For decorating:

• 150g white chocolate
• 1 tbsp oil
• orange or red food colouring
• chocolate pen or melted dark chocolate

Additionally:

• 15 lollipop sticks

Crumble the cake into a bowl, mix in nutella and mascarpone until smooth and place in the freezer for about 15 minutes.

Roll into 15 equally sized balls and place on a plate lined with baking paper.  Place in a freezer for 15 minutes to firm up. 

Meanwhile melt white chocolate over a bain marie (you can read HERE how to do that) then add the oil and food colouring.

Dip the lollipop sticks in melted chocolate and insert into the cake balls (half way through), place up side down on the baking paper and pop back in the freezer for further 15 minutes.

When the cake pops are chilled, dip each one in melted chocolate and place on a paper or a cooling rack to set.  You can place them in the freezer again to speed up the process.  

When the chocolate is set, you can dip them in the rest of the chocolate, if needed.  

Paint smiley faces and eyes with chocolate pen or melted dark chocolate.

Enjoy!

Classic Victoria Sponge Cake

Recipe for classic Victoria Sponge cake.  Quick and easy to make, and it will always turn out right!  I served it with blackcurrant jam, but you can use any you fancy.

Ingredients:

For the cake batter:

• 170g plain flour
• 1 1/4 tsp baking powder
• 170g soft, unsalted butter
• 120g caster sugar
• 3 eggs

Additionally:

• 250ml double cream
• 2 tbsp icing sugar
• 1,5 tsp vanilla paste or extract
• 1/2 jar strawberry, raspberry or blackcurrant jam
• icing sugar for sprinkling

Beat the butter with sugar until pale and fluffy.  Add all remaining 'cake batter' ingredients and mix until smooth and well combined.

Pour the mixture into two lined 20cm tins and bake at 180C for about 10-15 minutes until skewer inserted in the middle comes out clean.

Take out the oven and leave for 10 minutes to cool slightly, then take out the tins and leave until cooled completely.

Whisk double cream until holding soft peaks, then add two table spoons of icing sugar and vanilla and whisk until medium peaks form.

Spread the jam on top of the first layer, then spoon vanilla cream on top, cover.  Sprinkle with icing sugar.

Enjoy!

Smartie cookies

Crumbly texture, chocolate chips in the middle and smarties on top-  those cookies look so cute and colourful!  They don't spread in the oven so you can cut any shapes you like, just remember to chill the dough before baking and make sure your oven is nice and hot!


Ingredients:

• 125g melted, unsalted butter
• 2 tbsp dark muscovado sugar
• 1 egg
• 250g self-rising flour
• 100g rice flour
• 2 tbsp milk
• 100g dark chocolate chips
• smarties to decorate (3 x 38g)

Melt the butter, then stir in the sugar and an egg.  Add the flour, rice flour and milk.  Stir with a spoon until combined.  Add chocolate chips and mix, do not over work the dough. 

Cover the bowl with cling-film and leave in the fridge for 15-20 minutes, until well chilled. 

Roll out the dough to about 5mm thick and cut out the biscuits, decorate with smarties.  

Bake on a lined baking sheet in a pre-heated oven at 180C for about 10 minutes.   Leave to cool on the tray for couple of minutes, then remove to a cooling rack. 

Makes 18 cookies.

Enjoy! 

Lemon cupcakes

The best lemon cupcakes- light, zesty and so refreshing.  They are very tasty even without the cream, but I think this light and creamy, perfectly balanced lemon curd and mascarpone cream makes them so special.

Ingredients:

For the cupcakes:

• 1,5 cup plain flour
• 1,5 tsp baking powder
• 110g soft unsalted butter
• 3/4 cup caster sugar
• 2 eggs (room temperature)
• zest of one lemon
• juice of 1/4 of large lemon (or 1/2 small lemon)
• 150g natural yoghurt
• 1 tsp vanilla paste or extract

For the cream:

• 150g mascarpone cream
• 150g lemon curd
• 200ml whipping cream

Beat the butter with sugar until pale and fluffy, then add the eggs, one at a time and mix when between each addition.

Add the zest and lemon juice and stir until combined.

Mix the flour and baking powder in one bowl and yoghurt with vanilla paste in another.

Add a little bit of the flour mixture and stir, then add some yoghurt.  Repeat until all ingredients are combined- remember not to over-mix the batter.

Divide into 12 muffin cases.

Bake in a pre-heated oven at 180C  for 15-20 minutes, until golden brown and baked through- skewer inserted in the middle should come out clean.

Leave to cool completely.

To make the cream mix the mascarpone cheese with lemon curd until smooth.  In a separate bowl whisk the cream and add to the mascarpone mixture, fold gently.

Place the cream in the fridge until needed.

Enjoy!

Sweet and salty crunchy nut bars

Nigella's recipe for delicious crunchy bars with salted peanuts and honeycomb.  It takes only five minutes to prepare, but needs to stay in the fridge to set.  It makes a fabulous snack!

Ingredients:

• 200g dark chocolate
• 100g milk chocolate
• 125g unsalted butter
• 3 tbsp golden syrup
• 250g salted peanuts
• 4 x 40g Crunchie bars

Melt the chocolate together with butter and golden syrup over a bain marie (if you're unsure how to do that, read 'How to melt chocolate?' in my baking tips HERE).

Place peanuts and honeycomb crushed into chunky pieces in a bowl.  

When the chocolate is melted pour over the nuts and mix until everything is well covered in chocolate.  

Tip the mixture into 30cm x 20cm tray, lined with foil (or use disposable tray- it will be easier to take the bars out once set). 

Place in the fridge for about 4 hours until set.

Cut into 16 pieces.

Enjoy!

Strawberry and rhubarb buns

These buns taste so good! They really give you this summer-holiday feel.  Soft dough, sweet strawberry jam and sour rhubarb.  You can make these buns with any summer fruit you like- but this combination is really the best way to go.

Ingredients:

For the dough:

• 1 glass of milk
• 110g unsalted butter
• 1/3 glass caster sugar
• 2 eggs
• 10g dried yeast
• 1/4 tsp salt
• 3,5 glass strong white bread flour

Additionally:

• 4 pieces of rhubarb
• 16 strawberries
• jar of strawberry jam
• 2 tbsp caster sugar
• 1 egg

Warm up the milk in a saucepan, when lukewarm add the butter and sugar and stir until dissolved.

Whisk in lightly beaten eggs  and salt.

In a large bowl mix the flour with dried yeast, then add the wet mixture.

Mix until smooth, you can add a little bit more flour if the mixture is too runny, but remember it should be wet- the more flour you add the harder the buns will be.

Knead on a floured surface until smooth and stretchy.

Place in a large bowl and leave to rise for about an hour.

When doubled in size, knead quickly, then divide into 16 equal sized portions and shape into balls.

Place the buns on a lined baking sheets, make sure they are spread well apart, as they will rise a lot in the oven.

Press each ball slightly to flatten a little, then press the middle with your fingertips almost right to the bottom to make space for the filling.  The dough should be thin in the middle but do not make a whole in it.

Cover with a cloth and set aside while you are making a filling.

Cut the rhubarb into chunks and place in a small saucepan with 2 tbsp of sugar and a little bit of water.  Let it simmer for about a minute, until slightly soften.

Place a teaspoon of jam in the centre of each bun, then top with two halves of strawberry and few chunks of rhubarb.

Brush the edges of each bun with a lightly beaten egg (only the dough) and bake in a pre- heated oven at 180C for about 15-20 minutes.

Place remaining jam in a small saucepan and heat gently for about one minute, until jam forms a runny glaze.  Brush the fruit on top of each bun.

Enjoy!

Peanut butter cookies

Recipe from southernfood.about.com.  Crunchy but still slightly chewy in the middle, with pieces of peanuts- perfect for anyone who likes peanut butter.  Very quick and easy to make, can be kept in a container for couple of days.

Ingredients:

• 1/2 cup caster sugar
• 1/2 cup light brown sugar
• 1/2 tsp salt
• 1/2 cup butter (115g)
• 1/2 cup crunchy peanut butter (115g)
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup plain flour
• 1/2 tsp bicarb. of soda

Mix both sugars with salt, peanut butter and butter until smooth and fluffy.  Beat an egg and vanilla extract into the mixture.  Add flour and soda and combine together.  The mixture will be very sticky.

Shape walnut-sized balls and place on the baking sheet well apart, as the cookies will spread during baking.  Press gently each cookie with a fork.

Bake in preheated oven at 200C for 10-15 minutes.  Leave to cool slightly (on the tray) as the cookies will be very soft and will harden when cooled.

Makes about 16 cookies.

Enjoy!

Mini chocolate loaf

Soft and buttery mini loaf with melted chocolate.  Great for breakfast of with a cup of tea.  Smell of butter and chocolate when you are baking it is just so amazing- you can't wait to eat it.  Bread it best served warm, when the chocolate is melted and dough soft.  The recipe comes form 'The bread book', I only twisted it a little.

Ingredients:

For the dough:

• 500g strong white bread flour
• 4tbsp soft butter (make sure you use good quality, unsalted butter)
• 1tsp salt
• 4tbsp sugar
• 8g easy bake yeast (2tsp)
• 4eggs
• 6tbsp luke-warm milk

For the filling:

• 100g dark chocolate
• 70-80g milk chocolate

•  icing sugar for dusting

Mix flour with salt, sugar and yeast.  Add butter and make crumble- like mixture.  Add slightly beaten eggs and milk.  

Knead the dough for about 5 minutes until smooth.  Place the dough in a bowl and cover, leave in a warm place to rise for 1,5h.

Divide the dough into 12 parts and roll each one out to make a rectangle.  Divide your chocolate into 12 portions (dark and milk chocolate) and place both in the middle of each rectangle.  

Shape a mini loaf and place in prepared mini loaf tin (buttered and floured).  The recipe shouold make 12.

Leave to rise for further 40 minutes, then bake at 180 C for about 15mins until golden brown and baked through.  

Leave to cool a little in the tins, then take out and dust with icing sugar.  

Enjoy!