This is a wonderful Easter recipe using noodles in a dessert. Try a little melted chocolate over the noodles if you want a different flavour basket.
- 180g cooked egg noodles, cooled
- 100g mini marshmallows
- 50g butter
Grease and line a 12-hole muffin tin.
Chop the noodles into rough 2.5cm long pieces.
Heat the butter and marshmallows over a low heat in a heavy-bottomed saucepan.
Stir in the noodles and make sure they are fully covered in the marshmallow.
Once slightly cooled, butter your fingers and press the mixture into the muffin tin, easing the noodles up the sides of the muffin holes to make little baskets.
Leave to set for a few hours in the fridge.
Once set, fill with mini chocolate eggs.