Recipe of Gordon Ramsay EasterBake Hot Cross Carrot Chia Fudge Bites

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, easterbake hot cross carrot chia fudge bites. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

EasterBake Hot Cross Carrot Chia Fudge Bites is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. EasterBake Hot Cross Carrot Chia Fudge Bites is something which I have loved my entire life. They’re nice and they look wonderful.

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To begin with this recipe, we must first prepare a few components. You can have easterbake hot cross carrot chia fudge bites using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make EasterBake Hot Cross Carrot Chia Fudge Bites:

1. Prepare 250 g Carrots (grated)
2. Get 1/2 teaspoon Chia seeds
3. Prepare 4 teaspoons Water
4. Make ready 28 g Butter
5. Make ready 120 ml Condensed milk
6. Prepare 1 teaspoon Cardamom powder
7. Make ready 50 g Chopped walnuts
8. Take (Optional plating) Small, round biscuits of any flavor
9. Prepare (Optional garnish) Melted white chocolate

Get baking for the Easter weekend. We've got traditional simnel cakes, hot cross buns, chocolate nests, Easter biscuits and plenty more tempting treats. Bake a simple and stunning carrot cake with cream cheese frosting for an afternoon tea or mid-morning treat. Bunny cake pops, flower biscuits & egg cookies, find delicious & creative Take advantage of the Easter break and bake something beautiful.

Instructions to make EasterBake Hot Cross Carrot Chia Fudge Bites:

1. Add the chia seeds in 4 teaspoons of water. Mix. Let it sit for 10 - 15 minutes until the chia seeds are soft and swollen.
2. Melt butter in a pan over medium heat. Add the grated carrots, swollen chia seeds, cardamom powder and condensed milk. Mix until fully combined.
3. Increase the heat to medium-high. Stir occasionally and continue cooking until the carrots have softened and the milk starts to boil.
4. Once all the milk has evaporated and the mixture thickens into a 'fudgey' consistency, stir in the chopped walnuts.
5. Turn off the heat, transfer the fudge to a bowl/plate and let it cool completely.
6. Once cooled, the carrot chia fudge is ready to be eaten off with a spoon (like I did!) or served into a bowl, garnished with nuts.
7. You can give this fudge an Easter twist by taking it one step further: Refrigerate the fudge for an hour so it becomes easy to shape it. Now, take a bit of the cold fudge and make tiny balls of any size you fancy. Place these balls over thin, round biscuits. I've used store-bought white chocolate flavored biscuits, but you can use any flavor you please. Finally, melt some white chocolate and drizzle it over the round bites to create a 'hot cross'.

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