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Red Nose Day
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Help us raise £1 million* for Comic Relief

*For every special pack sold, we'll donate 5p to Comic Relief.

Maltesers® is proud to be supporting Comic Relief again in 2015, with our most ambitious fundraising effort yet ! We're asking the nation to Bake Yourselves Silly with Maltesers® this Red Nose Day! You can either share your cakes with your favourite people or, even better, hold a Maltesers® Bake Sale to raise more money for Comic Relief. To help you, we've got all the recipes and inspiration you need right here. So join us, and let's raise £1 million together!

Recipes
Recipes

Need some baking inspiration?

Here's a selection of our yummiest

Maltesers® recipes for you to try.

Need some baking inspiration?

Here's a selection of our yummiest Maltesers® recipes for you to try.

37g Maltesers® Bag Maltesers® Recipe
 
Maltesers® Chocolate and Vanilla Bundt Cake with Raspberry Icing and Maltesers®
  • Prep:45 Mins
  • Bake:40-50 Mins
  • Serves:19
  • Skill:Challenge yourself
  • Energy
  • 1019kJ
  • 12%
  • Calories
  • 242kcal
  • 12%
  • Fat
  • 12.8g
  • 18%
  • Saturates
  • 7.5g
  • 38%
  • Sugars
  • 23.1g
  • 26%
  • Salt
  • 0.3g
  • 5%
37g Maltesers® Bag
  • Energy
  • 1019kJ
  • 12%
  • Calories
  • 242kcal
  • 12%
  • Fat
  • 12.8g
  • 18%
  • Saturates
  • 7.5g
  • 38%
  • Sugars
  • 23.1g
  • 26%
  • Salt
  • 0.3g
  • 5%
For the vanilla sponge balls:
56g butter
56g self raising flour
85g caster sugar
1 large egg
25g soured cream
½ tsp vanilla essence

For the chocolate bundt cake:
170g soft unsalted butter
170g caster sugar
115g plain flour
56g cocoa powder
1 tsp baking powder
3 large eggs
Pinch of salt
Splash of milk

For the icing:
142g icing sugar
4 tsps freeze dried raspberry powder
2 tbsps water
Red food colouring
37g bag of Maltesers®
243kcal per slice
  • Energy
  • 1019kJ
  • 12%
  • Calories
  • 242kcal
  • 12%
  • Fat
  • 12.8g
  • 18%
  • Saturates
  • 7.5g
  • 38%
  • Sugars
  • 23.1g
  • 26%
  • Salt
  • 0.3g
  • 5%

For the vanilla sponge balls:

Step 1

You will need a cake pop mould that produces up to 12 balls of sponge.

Step 2

Preheat oven to 180˚c.

Step 3

Mix butter and sugar in a bowl until light and creamy.

Step 4

Mix in egg and fold in the flour and mix all together.

Step 5

Stir vanilla essence and sour cream into the mixture and split it across 10 -12 cake pop moulds.

Step 6

Bake for 15 – 20 minutes in your preheated oven.

Step 7

Remove & leave in cake pop mould for 10 minutes before removing and cooling on a wire rack.

For the chocolate bundt cake:

Step 1

You will need a bundt cake/savarin ring tin.

Step 2

Preheat oven to 180˚c.

Step 3

Mix butter and sugar in a bowl until light and creamy.

Step 4

Sieve in cocoa and flour into a separate bowl.

Step 5

Add an egg followed by a third of the remaining dry ingredients in the bowl and mix in.

Step 6

Repeat this until all eggs and dry ingredients are mixed in.

Step 7

This should create a smooth thick batter, add a splash of milk if needed.

Step 8

Pour one third of the mix into the bundt tin and spread evenly.

Step 9

Place 10 -12 vanilla sponge balls on top of the cake mix in the tin.

Step 10

Add the remaining cake batter in the cake tin ensuring you cover the balls & create a flat surface.

Step 11

Bake for 25-30 minutes in your preheated oven.

Step 12

Remove and leave to it in cake tin for 10 minutes before removing and cooling on a wire rack.

For the icing:

Step 1

Mix the icing sugar and raspberry powder together.

Step 2

Add the water and mix to a smooth icing.

Step 3

Place icing in fridge for 20 minutes to thicken it slightly then drizzle it over the top of the cooled cake and decorate with Maltesers® on top. You could also fill the hole in the middle with Maltesers®.

121g Maltesers® Pouch Maltesers® Recipe
 
Maltesers® Double Layer Chocolate and Maltesers® Celebration Cake
  • Prep:30 Mins
  • Bake:25-30 Mins
  • Serves:15
  • Skill:Medium
  • Energy
  • 857kJ
  • 10%
  • Calories
  • 235kcal
  • 10%
  • Fat
  • 15.1g
  • 22%
  • Saturates
  • 8.8g
  • 44%
  • Sugars
  • 15.4g
  • 17%
  • Salt
  • 0.2g
  • 3%
121g Maltesers® Pouch
  • Energy
  • 857kJ
  • 10%
  • Calories
  • 235kcal
  • 10%
  • Fat
  • 15.1g
  • 22%
  • Saturates
  • 8.8g
  • 44%
  • Sugars
  • 15.4g
  • 17%
  • Salt
  • 0.2g
  • 3%
For the cake:
67g unsalted butter (room temperature)
134g golden caster sugar
2 medium eggs
30g cocoa powder
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
114g plain flour
1 drop vanilla extract
107ml semi-skimmed milk

For the ganache icing:
175g Galaxy® milk chocolate (broken into small pieces)
175ml double cream

For the decoration:
88g Maltesers®
Black writing icing and red
coloured sugar balls or red writing
icing
233kcal per slice
  • Energy
  • 857kJ
  • 10%
  • Calories
  • 235kcal
  • 10%
  • Fat
  • 15.1g
  • 22%
  • Saturates
  • 8.8g
  • 44%
  • Sugars
  • 15.4g
  • 17%
  • Salt
  • 0.2g
  • 3%

For the cake:

Step 1

Preheat oven to 180˚c.

Step 2

Beat the sugar and butter until light and fluffy.

Step 3

Add the beaten eggs a little at a time, mixing thoroughly after each addition.

Step 4

Gently beat in the vanilla extract, cocoa powder, baking powder and bicarbonate of soda.

Step 5

Add half the flour, all of the milk and the other half of the flour mixing well between each addition to ensure everything is well combined.

Step 6

Pour into the cake tins as evenly as possible and smooth with a palette knife.

Step 7

Bake for 25-30 minutes.

Step 8

Leave the cakes to cool a little in the tins before turning out onto a cooling rack to cool completely.

For the ganache icing:

Step 1

Heat the cream in a pan but don’t allow it to boil.

Step 2

Remove from the heat and add the chocolate.

Step 3

Stir until melted and smooth.

Step 4

Allow to cool until thick.

Assembly:

Step 1

Put one cake on a cake stand and spread 1/3 of the ganache over it and add 12-14 Maltesers® in a grid to support the second layer evenly.

Step 2

Put the second cake on top and spread another layer of ganache.

Step 3

Use the remaining ganache and Maltesers® to decorate the cake.

Step 4

For an added comic relief bake sale affect, add red nose faces to a few of the Maltesers® using the writing icing and sugar balls.

120g Maltesers® Box Maltesers® Recipe
 
Maltesers® Maltesers® Chocolate Fudge Brownie with Salted Caramel Sauce
  • Prep:40 Mins
  • Bake:20-25 Mins
  • Serves:32
  • Skill:Medium
  • Energy
  • 1025kJ
  • 13%
  • Calories
  • 245kcal
  • 12%
  • Fat
  • 14.8g
  • 21%
  • Saturates
  • 9.0g
  • 45%
  • Sugars
  • 23.8g
  • 26%
  • Salt
  • 0.3g
  • 4%
120g Maltesers® Box
  • Energy
  • 1025kJ
  • 13%
  • Calories
  • 245kcal
  • 12%
  • Fat
  • 14.8g
  • 21%
  • Saturates
  • 9.0g
  • 45%
  • Sugars
  • 23.8g
  • 26%
  • Salt
  • 0.3g
  • 4%
For the brownies:
250g good quality dark chocolate (70%)
200g salted butter chopped into cubes
200g caster sugar
3 large eggs
125g self raising flour
50g cocoa powder
120g box of Maltesers®
Pinch of salt

For the salted caramel sauce:
475ml heavy cream
235ml honey
455g sugar
120g butter cubed
1 tbsp vanilla extract
1/2 tsp kosher salt
1/2 tsp flakey salt
118ml water
239kcal per slice
  • Energy
  • 1025kJ
  • 13%
  • Calories
  • 245kcal
  • 12%
  • Fat
  • 14.8g
  • 21%
  • Saturates
  • 9.0g
  • 45%
  • Sugars
  • 23.8g
  • 26%
  • Salt
  • 0.3g
  • 4%

For the brownies:

Step 1

Preheat oven to 160˚C.

Step 2

Grease an 8” x 8” baking tray with butter then line with foil.

Step 3

Break up the chocolate and put in a medium sized bowl with the butter.

Step 4

Place the bowl over a pot of gently simmering water, making sure the water doesn’t touch the bottom of the bowl.

Step 5

Stir occasionally until completely melted and combined.

Step 6

In a large bowl whisk together the eggs and sugar until they have become smooth and creamy.

Step 7

Add the chocolate mixture and combine thoroughly.

Step 8

Slowly sift in the flour - stirring in bit by bit until completely combined.

Step 9

Do the same with the Cocoa Powder, Salt and 2/3rds of the Maltesers®.

Step 10

Pour mixture into foil lined tin, smooth the top with a Spatula and bake in the middle of the oven for 20-25 minutes.

Step 11

The brownies will be ready when the top is cooked and cracking slightly but the inside is still gooey.

Step 12

Remove brownies from oven and leave to cool on a wire rack. Once completely cooled take out of tray, remove foil and chop into squares.

For the salted caramel sauce:

Step 1

Place Sugar, Honey and Water in a large sauce pan and stir continuously over a medium heat until all sugar has dissolved.

Step 2

Lower the heat and leave for around 10 minutes until it is gently simmering and has started to turn a light caramel colour.

Step 3

Remove from heat and whisk in the cream.

Step 4

Once combined gradually add the butter, kosher salt and vanilla.

Step 5

Return to the low heat and stir for 2 minutes to allow caramel to thicken.

Step 6

Pour into glass jar or heat proof container.

Step 7

Sauce will thicken a lot once it cools so heat slightly before serving.

Step 8

The sauce will keep for 2 weeks after it is made if you keep it in the fridge.

Assembly:

Step 1

To serve together pour caramel sauce over brownies, chop remaining Maltesers® over the top and then sprinkle with flakey salt.

37g Maltesers® Bag Maltesers® Recipe
 
Maltesers® Maltesers® Chocolate Swiss Roll
  • Prep:30 Mins
  • Bake:8 Mins
  • Serves:11
  • Skill:Medium
  • Energy
  • 966kJ
  • 12%
  • Calories
  • 231kcal
  • 12%
  • Fat
  • 14.3g
  • 20%
  • Saturates
  • 8.1g
  • 41%
  • Sugars
  • 20.5g
  • 23%
  • Salt
  • 0.1g
  • 2%
37g Maltesers® Bag
  • Energy
  • 966kJ
  • 12%
  • Calories
  • 231kcal
  • 12%
  • Fat
  • 14.3g
  • 20%
  • Saturates
  • 8.1g
  • 41%
  • Sugars
  • 20.5g
  • 23%
  • Salt
  • 0.1g
  • 2%
For the cake:
4 eggs separated
125g icing sugar
50g Maltesers® drink powder
15g corn flour

For the cream filling:
180ml whipping cream
Maltesers® drink powder to taste

For the chocolate glaze:
70ml whipping cream
60g dark chocolate, chopped into small pieces

For decoration:
1 x 37g bag Maltesers®
243kcal per slice
  • Energy
  • 966kJ
  • 12%
  • Calories
  • 231kcal
  • 12%
  • Fat
  • 14.3g
  • 20%
  • Saturates
  • 8.1g
  • 41%
  • Sugars
  • 20.5g
  • 23%
  • Salt
  • 0.1g
  • 2%

For the cake:

Step 1

Preheat oven to 180˚c.

Step 2

Whisk the egg yolks and 80g icing sugar until very pale and forms a ribbon.

Step 3

Separately beat the egg whites until half raised, add the 45g icing sugar and whisk until stiff.

Step 4

Mix 1/3 of the whites into the yolks and stir in.

Step 5

Then very gently fold in the remaining whites.

Step 6

Before the mixture is completely smooth add the drink powders and corn flour, mix until just combined and stop.

Step 7

Bake at 200°C for 8 minutes in a roulade tin lined with baking paper (the sponge should be well raised and not wet to touch).

Step 8

Remove from the oven, then carefully transfer onto a clean tea-towel dusted with caster sugar.

Step 9

Roll the sponge up with the towel inside while still warm and leave until cooled down.

For the cream:

Step 1

When the sponge is cool, whip the 180ml cream with extra Maltesers® powder, to taste.

Step 2

Carefully unroll the sponge, then spread it with the whipped cream.

Step 3

A few crushed Maltesers® can also be added at this point if liked.

Step 4

Roll the sponge back up into a neat cylinder and wrap in cling film and place in the freezer for about 20 minutes.

For the chocolate glaze:

Step 1

To make the chocolate glaze heat the rest of the cream gently in a pan to simmering point.

Step 2

Take off the heat and add the chocolate and let it sit for 30 seconds to melt, then mix with a spatula until smooth.

Assembly:

Step 1

Take the cake out of the freezer and trim the ends.

Step 2

Place on a wire rack over a tray and pour over the warm glaze.

Step 3

Transfer to a serving dish and decorate with the remaining Maltesers®.

121g Maltesers® Pouch Maltesers® Recipe
 
Maltesers® Maltesers® Red Velvet Cake
  • Prep:30 Mins
  • Bake:30 Mins
  • Serves:22
  • Skill:Medium
  • Energy
  • 987kJ
  • 12%
  • Calories
  • 250kcal
  • 12.5%
  • Fat
  • 13.6g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 20g
  • 22%
  • Salt
  • 0.3g
  • 5%
121g Maltesers® Pouch
  • Energy
  • 987kJ
  • 12%
  • Calories
  • 250kcal
  • 12.5%
  • Fat
  • 13.6g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 20g
  • 22%
  • Salt
  • 0.3g
  • 5%
For the cake:
250g plain flour
2 tbsps cocoa powder
2 tsps baking powder
½ tsp bicarbonate of soda
100g soft unsalted butter
200g sugar
4 tsps of red food colouring
2 large eggs
175ml buttermilk
1 tsp cider/white vinegar

For the ganache icing:
300g white chocolate
150ml double cream
30g malted milk powder

For decoration:
1 x 60g pouch Maltesers®
233kcal per slice
  • Energy
  • 987kJ
  • 12%
  • Calories
  • 250kcal
  • 12.5%
  • Fat
  • 13.6g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 20g
  • 22%
  • Salt
  • 0.3g
  • 5%

For the cake:

Step 1

Preheat oven to 170˚C/gas mark 3/325˚F, and grease two 8inch/20cm Victoria sandwich tins.

Step 2

Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl.

Step 3

In another bowl, cream the butter and sugar until you have a soft fluffy mixture.

Step 4

Beat in the food colouring and the eggs one at a time.

Step 5

Add the dry ingredients and combine.

Step 6

Finally beat in the buttermilk and the vinegar and split the mixture between the two tins.

Step 7

Bake in the oven for approx. 30minutes until the sponges bounce back when lightly pressed or a skewer comes out clean.

Step 8

Leave the cakes to cool slightly in a tin, and then turn out onto a wire rack to cool completely.

For the ganache icing:

Step 1

Break the chocolate into small pieces and place into a bowl.

Step 2

Heat the cream in a saucepan over a gentle heat until it is just about to boil.

Step 3

Put the malted milk powder in a small bowl/mug and add a couple of tablespoons of the cream. Mix to a thick paste.

Step 4

Pour the heated cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.

Step 5

Stir in the malted milk paste and leave the ganache to cool completely.

Step 6

Once the ganache is cool lightly whisk to give a light whipped texture to the ganache.

Assembly:

Step 1

Use the ganache to sandwich the two cakes and decorate the top.

Step 2

Use Maltesers® to decorate the cake as you like!

121g Maltesers® Pouch Maltesers® Recipe
 
Maltesers® Maltesers® Cake
  • Prep:35 Mins
  • Bake:35 Mins
  • Serves:18
  • Skill:Medium
  • Energy
  • 920kJ
  • 11%
  • Calories
  • 220kcal
  • 11%
  • Fat
  • 13.5g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 16g
  • 18%
  • Salt
  • 0.4g
  • 7%
121g Maltesers® Pouch
  • Energy
  • 920kJ
  • 11%
  • Calories
  • 220kcal
  • 11%
  • Fat
  • 13.5g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 16g
  • 18%
  • Salt
  • 0.4g
  • 7%
Cake batter
175g butter
175g caster sugar
120g self-rising flour
55g cocoa powder
4g baking powder
3 medium eggs

Topping
3 tbsp milk
121g Maltesers®
233kcal per slice
  • Energy
  • 920kJ
  • 11%
  • Calories
  • 220kcal
  • 11%
  • Fat
  • 13.5g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 16g
  • 18%
  • Salt
  • 0.4g
  • 7%

Step 1

Preheat the oven to 180°C/160°C fan or Gas Mark 4. Grease and line 2 x 8” (20cm) sandwich tins.

Step 2

Put the butter and sugar into a bowl and mix until creamy and light in colour, using a spoon or hand-held mixer.

Step 3

Sieve the cocoa, flour and baking powder into a separate bowl.

Step 4

Add one of the eggs and a third of the flour mix to the creamed butter and sugar, mixing gently.

Step 5

Add a second egg and another third of the flour to the creamed butter and sugar, continue to mix gently.

Step 6

Finally, add the final egg and remaining flour and mix to a creamy batter.

Step 7

Split the mixture between the two cake tins and bake in the centre of the oven for around 25 minutes (or until a rounded knife inserted into the centre of the cake comes out clean), then remove from the baking tins and allow to cool on a wire rack.

Step 8

Meanwhile, keep a few Maltesers® aside to decorate the cake, but place the rest in a plastic bag and, using a rolling pin, very finely crush. Transfer to a pan and add the milk. Melt over a low heat, stirring until well blended and smooth. Remove from the heat and allow to cool until thick enough to spread.

Step 9

Place one cake on a plate. Swirl over half the spread and then top with the remaining cake. Swirl over the remaining spread, creating a swirled effect. Allow to cool. Arrange the remaining Maltesers® on top to decorate.

120g Maltesers® Box Maltesers® Recipe
 
Maltesers® Maltesers® Surprise Cake
  • Prep:40 Mins
  • Bake:1 Hr 20 Mins
  • Serves:15
  • Skill:Medium
  • Energy
  • 999kJ
  • 12%
  • Calories
  • 239kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 4.7g
  • 23%
  • Sugars
  • 18g
  • 19%
  • Salt
  • 0.3g
  • 5%
120g Maltesers® Box
  • Energy
  • 999kJ
  • 12%
  • Calories
  • 239kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 4.7g
  • 23%
  • Sugars
  • 18g
  • 19%
  • Salt
  • 0.3g
  • 5%
For the cake
175g caster sugar
175g flora or butter, softened
2 medium eggs
1 medium egg yolk
175g self-raising flour, sifted
1/2 tsp vanilla extract
1 x 120g box Maltesers®
For the icing
1 x 120g box of Maltesers®
2-3 tbsp single cream or milk
239kcal per slice
  • Energy
  • 999kJ
  • 12%
  • Calories
  • 239kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 4.7g
  • 23%
  • Sugars
  • 18g
  • 19%
  • Salt
  • 0.3g
  • 5%

Step 1

For the cake: preheat the oven to 160C/Fan 140C/Gas 3. Lightly grease a dome-shaped cake tin or 20cm heatproof Pyrex bowl.

Step 2

Beat together the sugar, flora or butter, eggs, egg yolk, flour and vanilla extract using an electric food mixer for about 2 minutes, until pale. Spoon into prepared tin or bowl, level surface and bake for 1 hour 5 minutes – 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Step 3

Remove from the heat and leave to cool for 10 minutes, then turn out on to a wire rack and leave to cool completely.

Step 4

Cut the cake in half horizontally across the middle and hollow out the centre of the bottom slice with a pastry cutter within 1.5cm of the edges. Fill with as many Maltesers® possible and put the top back on pressing down. Place on a serving plate.

Step 5

For the icing: place the Maltesers® in a plastic bag and using a rolling pin very finely crush. Transfer to a pan with the milk and bring slowly to the boil, stirring until Maltesers® are melted and smooth. Remove from the heat and allow to cool until thick enough to spread. Spread over cake and arrange any remaining Maltesers® around the edges. Allow to cool completely.

121g Maltesers® Pouch Maltesers® Recipe
 
Maltesers® Maltesers® Smiley Cupcakes
  • Prep:40 Mins
  • Bake:20 Mins
  • Serves:16
  • Skill:Easy
  • Energy
  • 836kJ
  • 10%
  • Calories
  • 200kcal
  • 10%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 4.5g
  • 22%
  • Sugars
  • 21g
  • 23%
  • Salt
  • 0.2g
  • 3%
121g Maltesers® Pouch
  • Energy
  • 836kJ
  • 10%
  • Calories
  • 200kcal
  • 10%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 4.5g
  • 22%
  • Sugars
  • 21g
  • 23%
  • Salt
  • 0.2g
  • 3%
For the cupcakes:
175g self raising flour, sifted
150g caster sugar
100g butter, softened
2 tsp vanilla extract
2 medium eggs
For the topping:
150g red fondant icing
1 x small tub white writing icing
Approx. 32 Maltesers®
200kcal per slice
  • Energy
  • 836kJ
  • 10%
  • Calories
  • 200kcal
  • 10%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 4.5g
  • 22%
  • Sugars
  • 21g
  • 23%
  • Salt
  • 0.2g
  • 3%

Step 1

Preheat the oven to 180C/Fan 160C/Gas 4 and place 16 medium cup cake cases in a cake tray.

Step 2

Beat together the flour, sugar, butter, vanilla extract and eggs using an electric food mixer for about 2 minutes, until well blended.

Step 3

Divide between the cake cases and cook for 18-20 minutes, until well risen and golden. Remove from the heat, transfer to a wire rack and allow to cool completely.

Step 4

Roll out the fondant icing and cut into circles large enough to sit over the cakes. Pipe a little white icing on top of the cake and arrange fondant circles on top pressing down well until secure. Then place the Maltesers® balls as eyes on top using a spot of the white writing icing to secure, then pipe the winking eyes and mouths.

Celebrity Recipe
121g Maltesers® Pouch
 
Lorraine Pascale Let them eat cake..cake
  • Prep:60 Mins
  • Bake:25-30 Mins
  • Serves:32
  • Skill:Challenge yourself
121g Maltesers® Pouch
For the sponge:
150g really soft butter, plus a little extra for greasing
250g caster sugar
150g self-raising flour
125g sour cream
4 medium eggs (at room temp)
50g cocoa powder
1 tsp baking powder
Pinch of salt
½ vanilla pod (or a couple of drops of vanilla extract)

For the butter icing:
100g dark chocolate (minimum 70% cocoa solids)
550g icing sugar
250g really soft butter
2 tbsp milk (or water)

For the decoration:
4 x 121g of Maltesers®
156kcal per slice

Step 1

Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4, with the middle shelf at the ready. Grease the sandwich tins with a little butter, line the bottoms with discs of baking parchment and sit them on a large baking sheet.

Step 2

Put the butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder and salt in a large bowl or in a freestanding electric mixer or a food processor. Split the vanilla pod open, scrape out the seeds and add them also (or the vanilla extract). Then mix or blend to give a smooth, soft mixture.

Step 3

Divide evenly between the cake tins, smooth the tops and place in the oven for 25–30 minutes.

Step 4

To check the cakes are baked, insert a skewer into the middle of each cake and if it comes out clean, then they are ready to come out. Remove them from the oven and leave to cool in the tins for a few minutes before carefully removing and leaving to cool completely on a wire rack (about 25 minutes).

Step 5

When the cakes are almost cool, start making the buttercream. Break the chocolate into a medium bowl and melt it in the microwave in 30-second blasts, stirring between each blast. Otherwise, sit the bowl of chocolate on a medium pan of simmering water, making sure that the water does not touch the bottom of the bowl (as this may make the chocolate grainy).

Step 6

Sift the icing sugar into the electric mixer or processor bowl (or large bowl if doing by hand). If I use a food mixer or processor for this, I don’t worry about sifting it as the blade will do a good job of blending any lumps out. Add the butter and milk (or water) and beat until it is really light and fluffy. You will need to do this like mad if blending by hand. Then pour in the melted chocolate, stirring all the time.

Step 7

Sit one of the cakes on a serving plate or cake stand. I often put a little dollop of buttercream underneath the sponge so that the cake does not move around. Then put about a third of the buttercream on and spread it around. Then sit the other sponge on top and spread the remaining buttercream all over so it is completely covered. It doesn’t need to be perfect. Doing this is a great excuse to get nice and messy.

Step 8

Once you have covered the cake, and of course yourself, suitably in chocolate, take the Maltesers® and stick them all over the cake. I am pedantic about this as I want the malt balls to be in strict rows, so I start at the base of the cake and then go in a line, up the sides, over the top and down the other side. I am not ashamed to say that rulers have been used in the decorating of this cake for a super-sharp line! Line them up nice and tight with no gaps.

Recipe taken from "Fast, Fresh and Easy Food" by Lorraine Pascale (HarperCollins, £20)

Image taken by Miles New

Celebrity Recipe
121g Maltesers® Pouch
 
Eric Lanlard Maltesers® Squares
  • Prep:15 Mins
  • Chilling:2 Hours
  • Serves:20
  • Skill:Medium
121g Maltesers® Pouch
For the cake:
100g unsalted butter, plus extra for greasing
200g milk chocolate, broken into pieces
3 tbsp golden syrup
225g digestive biscuits, finely crushed
225g Maltesers®
For the topping:
100g Maltesers®
50g white chocolate, melted
50g milk chocolate, melted
156kcal per slice

Step 1

Grease a shallow 20cm, square cake tin with extra butter, and line the base and sides with non-stick baking paper.

Step 2

In a medium pan, melt together the measured butter, chocolate and syrup, stirring together until smooth. Add the crushed biscuits and stir until well coated in the chocolate mix. Add the Maltesers® and stir together quickly so that the chocolate covering does not melt on the outside of the Maltesers®.

Step 3

Tip into the prepared tin, press into an even layer and chill until set.

Step 4

Lift out of the tin, using the paper, and cut into small squares to serve.

Step 5

Before cutting, sprinkle with some chopped Maltesers®, and drizzle with alternate lines of melted white and melted milk chocolate.

Recipe taken from "Home Bake" by Eric Lanlard (Mitchell Beazley, £20)

Image taken by Craig Robertson

Celebrity Recipe
121g Maltesers® Pouch
 
Suzy Pelta Maltesers® Cookies
  • Prep:15 Mins
  • Bake:11-13 Mins
  • Serves:18-20 cookies
  • Skill:Easy
121g Maltesers® Pouch
For the cookies:
100g unsalted butter
125g light brown sugar
150g caster sugar
1 egg + 1 egg yolk
1 1/2 tsp vanilla extract
325g plain flour
1 tsp bicarbonate of soda
121g bag Maltesers®
156kcal per slice

Step 1

Place the brown sugar and butter together in a bowl.

Step 2

Place the bowl in the microwave for 30-40 seconds, to melt them together. (This will stop there being lumps of sugar in your cookies!)

Step 3

Add the caster sugar into the melted butter and brown sugar, and mix thoroughly.

Step 4

Beat in the egg and the extra yolk.

Step 5

Add in the vanilla extract and mix.

Step 6

Sieve in the flour and bicarb, then mix again to form a dough.

Step 7

Place the Maltesers® in a sandwich bag and give them a good whacking with a rolling pin, then empty the crushed Maltesers® into your bowl of cookie dough and make sure the pieces are thoroughly dispersed throughout the mixture. (You will need to use your hands!)

Step 8

Put the bowl of cookie dough in the fridge to chill for 20 minutes.

Step 9

In the meantime, preheat your oven to 180 degrees Centigrade (Gas Mark 4) and line two baking trays with baking parchment.

Step 10

When the 20 minutes is up, remove the cookie dough from the fridge, roll into 18 or 20 even balls (the dough may be a little crumbly, but the warmth of your hands should bring it together), flatten each slightly and place them evenly spaced on the baking trays.

Step 11

Pop the trays in the oven for 11-13 minutes, or until the cookies are golden brown.

Step 12

Once removed from the oven, immediately transfer the cookies to a wire rack and allow to cool completely.

58g MaltEaster® Mini Bunnies MaltEaster® Recipe
 
MaltEaster® MaltEaster® Bunny Cupcakes
  • Prep:25 Mins
  • Bake:20 Mins
  • Serves:18
  • Skill:Easy
  • Energy
  • 635kJ
  • 8%
  • Calories
  • 152kcal
  • 8%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 2.3g
  • 11%
  • Sugars
  • 13g
  • 14%
  • Salt
  • 0.2g
  • 5%
58g MaltEaster® Mini Bunnies
  • Energy
  • 635kJ
  • 8%
  • Calories
  • 152kcal
  • 8%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 2.3g
  • 11%
  • Sugars
  • 13g
  • 14%
  • Salt
  • 0.2g
  • 5%
For the cake:
120g flora
60g soft light brown sugar
60g caster sugar
120g self-raising flour, sifted
2 medium eggs

For the toppings:
125g icing sugar, sifted
9 x 11.6g MaltEaster® mini bunnies, halved
152kcal per slice
  • Energy
  • 635kJ
  • 8%
  • Calories
  • 152kcal
  • 8%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 2.3g
  • 11%
  • Sugars
  • 13g
  • 14%
  • Salt
  • 0.2g
  • 5%

Step 1

For the cakes: preheat the oven to 180C/Fan 160C/Gas 4 and place 18 fairy cake cases in a cake tray.

Step 2

Beat together the flora, sugars, flour and eggs using an electric food mixer for about 2 minutes, until well blended.

Step 3

Divide between the cake cases and cook for 18-20 minutes, until well risen and golden. Remove from the heat, transfer to a wire rack and allow to cool completely.

Step 4

For the icing: mix together the icing with just enough water to create a thick icing. Spread over cakes and then push in half a MaltEaster bunny. Your Bunny cupcakes are ready to eat!

120g Maltesers® Box Maltesers® Recipe
 
Maltesers® Maltesers® Fridge Squares
  • Prep:35 Mins
  • Bake:3 Hours
  • Serves:16
  • Skill:Medium
  • Energy
  • 967kJ
  • 12%
  • Calories
  • 232kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 20g
  • 21%
  • Salt
  • 0.2g
  • 3%
120g Maltesers® Box
  • Energy
  • 967kJ
  • 12%
  • Calories
  • 232kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 20g
  • 21%
  • Salt
  • 0.2g
  • 3%
For the cake:
140g dark chocolate, broken into pieces
140g milk chocolate, broken into pieces
80g butter
75g clear honey
150g Digestive biscuits
100g Maltesers®
For the topping:
50g milk chocolate, broken into chunks
232kcal per slice
  • Energy
  • 967kJ
  • 12%
  • Calories
  • 232kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 20g
  • 21%
  • Salt
  • 0.2g
  • 3%

Step 1

For the cake: line a 18cm/7in square tin with parchment paper and set aside.

Step 2

Melt the plain and milk chocolate, butter and honey together in a small pan over a gentle heat, stirring occasionally, until smooth. Remove from the heat.

Step 3

Meanwhile place the digestives in a plastic bag and roughly crush into pieces. Gently stir the biscuits into chocolate mixture evenly. Then stir the Maltesers® into the mixture and spoon into the prepared tin and level surface. Chill in the fridge for two hours, or until set.

Step 4

For the topping: place the milk chocolate pieces in a bowl set over a pan of hot water and leave until melted. Stir until smooth. Spoon into a piping bag fitted with a small plain nozzle and pipe squiggles of chocolate back and forth across the top of the fridge cake. Leave to cool and chill for about 1 hour until set. Cut into squares and serve.

150g Maltesers® Teasers Maltesers Teasers® Recipe
 
Maltesers Teasers® Maltesers® Teasers Brownies
  • Prep:25 mins
  • Bake:30 Mins
  • Serves:16
  • Skill:Medium
  • Energy
  • 1024kJ
  • 12%
  • Calories
  • 245kcal
  • 12%
  • Fat
  • 14g
  • 20%
  • Saturates
  • 9g
  • 43%
  • Sugars
  • 23g
  • 25%
  • Salt
  • 0.2g
  • 3%
150g Maltesers® Teasers
  • Energy
  • 1024kJ
  • 12%
  • Calories
  • 245kcal
  • 12%
  • Fat
  • 14g
  • 20%
  • Saturates
  • 9g
  • 43%
  • Sugars
  • 23g
  • 25%
  • Salt
  • 0.2g
  • 3%
For the brownies:
150g butter, softened
150g dark chocolate, broken into pieces
60g plain flour, sifted
25g cocoa powder, sifted
2 medium eggs
200g caster sugar
150g Maltesers® Teasers, roughly chopped
Cocoa powder or icing sugar, for dusting (optional)
245kcal per slice
  • Energy
  • 1024kJ
  • 12%
  • Calories
  • 245kcal
  • 12%
  • Fat
  • 14g
  • 20%
  • Saturates
  • 9g
  • 43%
  • Sugars
  • 23g
  • 25%
  • Salt
  • 0.2g
  • 3%

Step 1

Preheat the oven to 190C/Fan 170C/Gas 5. Lightly grease and greaseproof paper line a 23cm/9in square cake tin.

Step 2

Melt the butter and dark chocolate together in a small saucepan over a gentle heat, stirring occasionally until smooth. Remove from the heat and allow to cool.

Step 3

In a bowl whisk together the eggs and caster sugar, using an electric whisk, and whisking constantly until double in volume and mixture leaves a trail. Fold in the flour and cocoa powder until well combined. Then fold in the melted chocolate mixture until well combined. Then fold in the Maltesers® Teasers chunks.

Step 4

Pour into the prepared cake tin, spreading out evenly. Bake for 25-30 minutes, until top is firm. Remove from the heat and allow to cool completely. Cut into squares and serve dusted with cocoa powder or icing sugar, if you prefer.

35g Maltesers® Teasers Maltesers Teasers® Recipe
 
Maltesers Teasers® Maltesers® Teasers Red Velvet Cookies
  • Prep:25 Mins
  • Bake:14 Mins
  • Serves:20
  • Skill:Easy
  • Energy
  • 652kJ
  • 8%
  • Calories
  • 156kcal
  • 8%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 2.3g
  • 11%
  • Sugars
  • 10g
  • 11%
  • Salt
  • 0.3g
  • 5%
35g Maltesers® Teasers
  • Energy
  • 652kJ
  • 8%
  • Calories
  • 156kcal
  • 8%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 2.3g
  • 11%
  • Sugars
  • 10g
  • 11%
  • Salt
  • 0.3g
  • 5%
For the cake:
265g plain flour, sifted
Pinch of salt
150g butter, softened
75g Demerara sugar
75g soft brown sugar
1 medium egg yolk
1tsp vanilla extract
Red food colouring paste
100g Maltesers® Teasers, cut into chunks
156kcal per slice
  • Energy
  • 652kJ
  • 8%
  • Calories
  • 156kcal
  • 8%
  • Fat
  • 8g
  • 11%
  • Saturates
  • 2.3g
  • 11%
  • Sugars
  • 10g
  • 11%
  • Salt
  • 0.3g
  • 5%

Step 1

Preheat the oven to 180C/Fan 160C/Gas 4. Line two baking sheets with greaseproof paper.

Step 2

Sift the flour and salt into a bowl. Stir in butter, sugars, egg yolk, vanilla extract and food colouring to form a soft dough.

Step 3

Divide into 20-25 balls and place well spaced apart on the baking sheets. Divide the Maltesers® Teasers chunks between the biscuits pushing into the mixture and pressing down well to flatten.

Step 4

Bake for about 10-14 minutes. Remove from the heat and leave to cool for a few minutes on the trays before transferring to a wire rack to cool completely before tucking in.

200g Maltesers® Teasers Spread Teasers Spread® Recipe
 
Teasers Spread® Maltesers® Whoopie Pies
  • Prep:35 Mins
  • Bake:15-30 Mins
  • Serves:14
  • Skill:Medium
  • Energy
  • 1032kJ
  • 12%
  • Calories
  • 247kcal
  • 12%
  • Fat
  • 9g
  • 12%
  • Saturates
  • 1.5g
  • 7%
  • Sugars
  • 20g
  • 22%
  • Salt
  • 0.3g
  • 5%
200g Maltesers® Teasers Spread
  • Energy
  • 1032kJ
  • 12%
  • Calories
  • 247kcal
  • 12%
  • Fat
  • 9g
  • 12%
  • Saturates
  • 1.5g
  • 7%
  • Sugars
  • 20g
  • 22%
  • Salt
  • 0.3g
  • 5%
For the pies:
350g self-raising flour
2 tsp bicarbonate soda
175g light brown sugar
Pinch of salt
1 medium egg
75ml rapeseed oil
150ml buttermilk
Red food colouring paste
75ml hot water
For the filling:
180g Maltesers® Teasers Spread
247kcal per slice
  • Energy
  • 1032kJ
  • 12%
  • Calories
  • 247kcal
  • 12%
  • Fat
  • 9g
  • 12%
  • Saturates
  • 1.5g
  • 7%
  • Sugars
  • 20g
  • 22%
  • Salt
  • 0.3g
  • 5%

Step 1

For the pie: preheat the oven to 160C/Fan 140C/Gas 3. Line two baking sheets with greaseproof paper.

Step 2

Sift the flour, bicarbonate of soda, sugar and salt into a bowl. Then in a separate bowl beat together the egg, oil and buttermilk. Stir in the flour mixture and food colouring until well blended. Then stir in hot water until well blended.

Step 3

Spoon 28 x 6.5cm diameter sized discs onto the prepared baking sheets, well spaced apart. Bake for 12-15 minutes, in batches if necessary, until firm to the touch. Remove from the heat and transfer to wire racks to cool completely.

Step 4

For each pie, take two discs and sandwich together with a little of the Maltesers® Teasers spread. Repeat with remaining pies and serve.

37g Maltesers® Bag Maltesers® Recipe
 
Maltesers® Maltesers® Red Nose Day Cupcakes
  • Prep:25 Mins
  • Bake:20 Mins
  • Serves:12
  • Skill:Easy
  • Energy
  • 1015kJ
  • 12%
  • Calories
  • 243kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 22g
  • 24%
  • Salt
  • 0.3g
  • 5%
37g Maltesers® Bag
  • Energy
  • 1015kJ
  • 12%
  • Calories
  • 243kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 22g
  • 24%
  • Salt
  • 0.3g
  • 5%
For the cakes:
100g self-raising flour, sifted
100g butter, softened
100g caster sugar
2 medium eggs
For the topping:
75g butter, softened
150g icing sugar, sifted
12 Maltesers®
Extra Tip:
You can buy the cupcakes cases and cake toppers used in this recipe as per following details:
Red Nose Day Cupcake Decoration Kit (Available from 15th Feb in all Sainsbury’s stores)
RRP: £2.50 with at least £1.25 going to Comic Relief.
243kcal per slice
  • Energy
  • 1015kJ
  • 12%
  • Calories
  • 243kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 8g
  • 40%
  • Sugars
  • 22g
  • 24%
  • Salt
  • 0.3g
  • 5%

Step 1

For the cakes: preheat the oven to 180C/Fan 160C/Gas 4 and place 12 Comic Relief Cup Cake Cases in a cake tray.

Step 2

Beat together the flour, butter, sugar and eggs using an electric mixer for about 2 minutes, until pale. Divide between the cake cases and bake for 18-20 minutes, until well risen and golden. Remove from the oven, transfer to a wire rack and leave to cool completely.

Step 3

For the topping: Beat together the butter and icing sugar until well blended. Spoon into a piping bag fitted with a star-shaped nozzle and pipe a star on each cake. Place a Maltesers® ball on each cake to decorate and serve.

200g Maltesers® Teasers Spread Teasers Spread® Recipe
 
Teasers Spread® Maltesers® Red Velvet Cupcakes
  • Prep:25 Mins
  • Bake:20 Mins
  • Serves:14
  • Skill:Medium
  • Energy
  • 986kJ
  • 12%
  • Calories
  • 236kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 7g
  • 36%
  • Sugars
  • 16g
  • 18%
  • Salt
  • 0.4g
  • 6%
200g Maltesers® Teasers Spread
  • Energy
  • 986kJ
  • 12%
  • Calories
  • 236kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 7g
  • 36%
  • Sugars
  • 16g
  • 18%
  • Salt
  • 0.4g
  • 6%
For the cake:
150g self-raising flour, sifted
15g cocoa powder, sifted
150g butter, softened
150g caster sugar
3 eggs
2 tsp vanilla extract
Red food colouring paste
For the toppings:
100g Maltesers® Teasers Spread
14 Maltesers®
156kcal per slice
  • Energy
  • 986kJ
  • 12%
  • Calories
  • 236kcal
  • 12%
  • Fat
  • 14g
  • 19%
  • Saturates
  • 7g
  • 36%
  • Sugars
  • 16g
  • 18%
  • Salt
  • 0.4g
  • 6%

Step 1

Preheat the oven to 180C/Fan 160C/Gas 4 and place 14 medium sized fairy cake / cupcake cases in a cake tray.

Step 2

Beat together the flour, cocoa powder, butter, sugar, eggs, vanilla extract and food colouring using an electric food mixer for about 2 minutes, until well blended.

Step 3

Divide between the cake cases and cook for 18-20 minutes, until well risen and golden. Remove from the heat, transfer to a wire rack and allow to cool completely.

Step 4

Spoon the Maltesers® Teasers Spread into a piping bag fitted with a star shaped nozzle and pipe a star on top of each cake. Top each with a Maltesers® ball.

Close

Once you’ve baked your yummy Maltesers® cakes, why not hold a Bake Sale for Red Nose Day to raise more money for Comic Relief?

We’ve created a Maltesers® Bake Yourselves Silly Pack to help you. Download Pack

To get more Bake Sale resources, visit

rednoseday.com/bake

Maltesers® has partnered with Red Nose Day since 2011 – since our partnership began, you've helped raise over £2million to help people living tough lives in the UK and across Africa.

Comic Relief is a UK charity which aims to create a just world, free from poverty. To date, Comic Relief has raised over £960 million. That money has helped and is helping people living incredibly tough lives, both at home in the UK and across the world.

Go to rednoseday.com