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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Chocolate


See more Recipes from Waitrose


Easter egg fridge cake

This super-simple cake is a fun way to use up leftover Easter eggs and is easy enough for the kids to make. Shards of Easter egg create the decoration – smashing them up is rather satisfying, plus you get to eat a piece or two as you go.

Pick up your copy of Waitrose Kitchen magazine in store for even more delicious recipes and exciting meal ideas.

Serves: 16


Mini egg base:

• 200g sugar-coated chocolate mini eggs

• 25g toasted chopped hazelnuts (or cookies or crispy rice cereal)

• 35g white chocolate Easter egg, melted

 Easter egg filling:

• 200g dark chocolate Easter egg, roughly chopped

• 200ml double cream

 To decorate:

• white, milk or dark chocolate Easter eggs, broken into shards


1. For the base, put the mini eggs in a food processor with the nuts and a pinch of sea salt; blitz to a medium crumb. Add the melted white chocolate and mix by hand until everything is well coated. Spoon into the base of an 18cm square cake tin lined with greaseproof paper or clingfilm. Smooth with the back of a spoon; set aside. (If it gets sticky, dip the spoon in hot water, dry, then smooth out.)

2. For the filling, melt the dark chocolate in a bowl placed over a pan of barely simmering water. In another bowl, whip the cream until just holding its shape. 
Fold the melted chocolate into the cream to make a ganache. Spoon onto the base, smooth, then top with Easter egg shards.

3. Chill for 2 hours, then carefully turn out of the tin and slice into squares.


Blandy's Alvada 5-Year-Old Rich Madeira £12.99 

An excellent madeira made from 50% Bual and 50% Malmsey grapes. The blend combines the best of both grapes, Malmsey for its classic weight and richness and Bual for its subtle dried fruit and apricot notes.

Baked Chocolate Cheesecake

A luxurious finale to a wonderful Easter lunch. This baked cheesecake tastes best well chilled, so make it the night before.

  • Vegetarian
  • Preparation time:15 minutes, plus chilling overnight or for a minimum of 6 hours
  • Cooking time:60 minutes
  • Total time:1 hour 15 minutes, plus chilling overnight 

Serves: 8


  • 200g pack Waitrose Stem Ginger Cookies
  • 50g butter, melted
  • 150g bar Green & Black's Organic Cooking 72% Chocolate
  • 750g mascarpone
  • 125g light brown muscovado sugar
  • 2 tbsp cornflour
  • 3 large eggs, beaten
  • Cocoa powder, to dust
  • Waitrose Mini Eggs, to decorate


  1. Preheat the oven to 180°C, gas mark 4. Line the base of a 23cm non-stick, spring-form cake tin. Place the cookies in a strong plastic bag and crush them with a rolling pin. Tip the crumbs into a large bowl and stir in the melted butter until evenly mixed.
  2. Place the crumb mixture in the prepared cake tin and press down firmly with the back of a spoon and chill for 5-10 minutes.
  3. Meanwhile, gently melt the chocolate in a small heatproof bowl over a pan of barely simmering water. Stir until smooth, then set aside until cooled but still liquid.
  4. Place the mascarpone, sugar and cornflour in a large bowl and beat with an electric whisk until smooth. Whisk in the cooled chocolate and eggs, then spoon into the tin. Level the surface, place on a baking sheet and cook for 55-60 minutes - the cheesecake will still feel wobbly, but it will set further as it cools.
  5. Turn off the oven, open the door and leave the cheesecake until completely cool. Chill until ready to serve. Dust with cocoa powder and decorate with mini eggs. Slice and serve with single cream.

Campbells Rutherglen Muscat £12.49 

Super-sweet and golden, this raisned, honeyed wine made from 100% Muscat à Petits Grains Rouge. Its unique style comes from a fourth-generation winemaking family dedicated to producing characterful wines.

Steamed Easter Chocolate Pudding

  • Vegetarian
  • Preparation time:15 minutes
  • Cooking time:120 minutes
  • Total time:2 hours 15 minutes   

Serves: 8


  • Chocolate sauce
  • 150g Waitrose Cooks’ Ingredients dark chocolate for cooking, broken into chunks
  • 170g tub double cream
  • 175 g light brown muscovado sugar
  • 175g butter, softened
  • 150 g self-raising flour
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 4 eggs, beaten
  • 1 tsp instant coffee granules
  • 1-2 tbsp milk (optional)
  • 2-3 tbsp Nutella (hazelnut chocolate spread)


  1. Generously butter a 1.2 litre pudding basin, and line the base with a disc of non-stick baking parchment, then bring a kettle of water to the boil.
  2. Meanwhile, in a large bowl, beat together the sugar and butter, using an electric hand whisk, until pale and fluffy. Sieve the flour, cocoa and baking powder into the butter and sugar mixture, then add the eggs and coffee granules. Whisk for 1-2 minutes until the mixture is smooth and has a soft, spoonable consistency (if it’s too thick, add 1-2 tbsp of milk).
  3. Pour about half the mixture into the basin then spoon the Nutella on top, in the centre. Cover with the remaining cake mixture and level the top. Take a double foil square, about 23cm x 23cm, generously butter one side and make a pleat across the middle (to see how to do this, go to Place over the basin with the buttered side facing downwards. Fold the edges to seal tightly. Tie in place with kitchen string, to ensure no steam can escape. Make a string handle so that it is easier to lift the hot basin out of the pan.
  4. Put the pudding into a large, deep pan. Pour boiling water from the kettle into the pan to come halfway up the side of the basin. Cover the pan with a lid, return to the boil, then reduce the heat to a gentle simmer. Cook for about 2 hours or until the sponge is firm and well risen. Add more boiling water, when necessary, to make sure the pan doesn’t boil dry.
  5. About 15 minutes before the end of the cooking time, make the sauce: melt the chocolate chunks and place in a heatproof bowl with the cream over a pan of simmering water. Stir occasionally until the chocolate has melted. Remove from the heat and mix.
  6. When the pudding is cooked, remove the basin from the pan and leave it to stand for about 5 minutes. Remove the string and the foil, loosen the edges of the pudding with a round-bladed knife and turn out onto a serving plate. Spoon over some of the chocolate sauce then serve the remainder in a jug and decorate with grated milk chocolate to garnish.

Lustau East India Solera Rich Oloroso Sherry £10.49 

The marriage of old Oloroso and aged sweet Pedro Ximenez (PX) wine combine to produce glorious old sherry.

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