Most of us would rather be sitting in the garden in the spring sunshine (we hope!) over the Easter weekend than tied to the kitchen, baking. So have the best of both worlds by throwing together this cheat’s version of a decadent chocolate pot, while spending your free time outside with your family. 

This chocolate pot is slightly lighter than some traditional recipes and is a great one to make with the kids. And in the unlikely event there are any left, you can even use up leftover Easter eggs. 

CHEAT'S CHOCOLATE POT

Ingredients:

500g fresh custard in a carton or tin

½ tsp ground cinnamon

200g dark chocolate chopped into small pieces, or leftover Easter eggs (ideally not milk chocolate)

100g crème fraîche

Topping of your choice, such as crushed mini eggs, coloured cake sprinkles, chopped hazelnuts, dollops of whipped cream or fresh fruit

Method:

1. Warm up the custard with the cinnamon, and when it's simmering, remove from the heat and add the dark chocolate. Stir until melted, then fold in the crème fraîche.

2. Divide the mixture between six ramekins or small teacups. Transfer to the fridge to chill for a minimum of two to three hours or until set. You can either sprinkle on your chosen toppings, such as fresh raspberries (pictured) for a more grown-up dinner party, or put the crushed mini eggs, hazelnuts, whipped cream and coloured cake sprinkles in separate small bowls, so kids and big kids can choose their topping of choice.