Yar, it be new Walkers Baked Hoops & Crosses…Yar!

Ahoy me hearties, did ye know that Walkers Crisps have launched them a fine new flavoured range of snacks!? No… then let me enlighten ye 🙂 for they be low in calories, high in wholegrains and taste fine with a bottle of grog!

I apologise for the above if you are not a fan of fictional pirate(ism) or if indeed you are a fictional pirate and you can see my obvious pirate lingo fails  🙂 The sillyness does make sense I assure you.

I was recently sent a packet of brand new Walkers Baked Hoops & Crosses in Roast Beef flavour to test out. It came nestled in the arms of a cuddly monkey, who was swiftly commandeered by my littlest Monkey who is currently somewhat pirate obsessed. So these yummy new snacks were eaten in the gardens of a Regency Townhouse by a Monkey cuddling Pirate 🙂

Walkers say they created these snacks because they understand that kids can be little monkeys when it comes to snacks in their lounchboxes. New Walkers Baked Hoops & Crosses are intended to be a great-tasting, low-fat and fun way for kids to boost their wholegrain intake.

My little pirate devoured these snacks so fast I didn’t get much of a chance to try them out myself, however I was informed (at the point of a foam sword!) that they were so delicious we had to buy some more. Here’s the all important info:

  • Each Bag contains just 85 calories, so they are a fairly guilt free treat. Plus they are baked not fried!
  • They are made from Wholegrains and have no artificial colours or preservatives.
  • They come in three flavours, all of which are suitable for vegetarians (Roast Beef, Prawn Cocktail and Salt & Vinegar).


We only tried out the Roast Beef flavour, but they were really quite yummy. They had a strong flavour but I wouldn’t call it overpowering. They were crispy and non greasy and enjoyed by all the family.

Would I buy them again?

As I have already that’s a resounding yes! I’m quite happy to give them to my kids as a slightly healthier alternative to traditional crisps as an afternoon snack. Also not to be forgotten, they are a fun shape!

Plus my children inform me that Land Lubbers and Pirates alike are actually allowed to eat them 🙂



Easter Egg Cakes cooked in Egg Shells!

I absolutely adored the edible ‘turtle’ eggs I saw at the Tate & Lyle Tasting house earlier in the week, I also fell head over heels in love with the gingerbread creations. The only logical thing to do…. combine the two ideas with an Easter twist!

I used the new Tate & Lyle Taste Experience Dark Muscovado sugar in my gingerbread. It added a very moreish quality and gave the gingerbread a deep rich flavour, I would definitely recommend trying it out!

To make the Easter Eggs

Start by carefully making a small hole in the end of an egg, I used a sterilised needle.

Then carefully make the hole ever so slightly larger using the needle, or your fingers if you can pinch tiny bits.

Next I used a cocktail stick to break up the egg inside it’s shell. Drain out over a bowl, I washed out the eggs at this stage.

Decorating your Easter Eggs

Decorating eggs couldn’t be a simpler, all you need is approx 1/2 cup of room temperature water, add in about 1 Tbsp vinegar and then food colouring.

Dip your eggs in the colouring and keep turning until you have reached the desired shade. I used my handy egg dipper to pick them up. Place them on kitchen paper to dry.

Gingerbread Recipe

Of course you can fill the eggs with whatever cake takes your fancy, but if you like yummy squidgy gingerbread then this recipe is great.

100g/ 4oz Butter
100g/ 4oz Tate & Lyle Golden Syrup
100g/ 4oz Tate & Lyle Treacle
100g/ 4oz Tate & Lyle Taste Experience Dark Muscovado Sugar
275g/ 10oz Self Raising Flour
2 Tsp Ground Ginger
1 Tsp Ground Cinnamon
2 Beaten Eggs
225ml/ 7 to 8 floz Milk

Melt the butter, syrup, treacle and sugar gently in a pan. Leave to cool slightly.

Sieve together the flour, ginger and cinnamon.

Add the melted sugar mixture to the flour and beat.

Beat in the egg and milk.

Filling the Egg Shells

Preheat the oven to 160C/ 325F/ Gas Mark 3

Take each on your dyed eggs and wrap the base in a square of foil with the hole facing upwards. Place them gently into a muffin tin.

Fill a piping bag with your cake mixture and carefully pipe the cake batter into the hole in your egg.

Try to fill the eggs about 3/4 of the way up.

Bake them for about 20 minutes. If some of the cake oozes out of the top (as it did on a few of mine) then just nip those pieces off with your fingers.

Leave to cool and then present in an egg box 🙂