Haha, good idea: could try injecting it with Polyfilla or something, for that added resistance.  Or maybe I'm taking this too far.

Can't you have something like carob?  Health food and almost like chocolate...?

When I was very young a Great Aunt used to send us some 'Jersey Wonders' that she had made.
These used to be traditional Easter food in Jersey, but I am not sure if the tradition is still going.
The Jersey Wonders used to be a small sort of knotted pastry afair, very plain  . I seem to remember that they were similar in a way to a doughnut, mainly because they were fried...............

I have been on Google to look for a recipe...I found one and to my amazement I have managed to ...cut and paste it over to here.. ...I am glowing hear with pride everyone..I have never managed such a problomatic thing as cut and pasting before... Round of aplause for me please everyone


Jersey Wonders (Des Mervelles)
   The Jersey Wonder stall is a familiar sight at fund-raising events around the Island. 
  Traditionally, Jersey housewives cooked their Wonders as the tide went out. If they cooked them on an incoming tide, the fat in which the Wonders were cooked would invariably overflow the pan! The nearest English equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam.

This recipe makes around 40 wonders

INGREDIENTS
1 ½ Ib self-raising flour
4 oz butter
8 oz caster sugar
6 eggs

METHOD

Sieve flour and sugar and rub in butter, chopped into small pieces. Add whisked eggs to make a light dough.

With floured hands make the dough into golf ball sized shapes. Place these on a lightly floured tray and cover with a damp cloth for two hours.

Then roll out each of the balls into oblongs two inches x four inches.

With a sharp knife slit the centre of each oblong and twist the top end (of the oblong) through the slit.

Drop four to six Wonders at a time into a large pan of hot oil, cook for 2 minutes on each side until golden brown.

Drain on kitchen paper.

We always have a roast leg of lamb for Easter Sunday lunch.
Very traditional. I tend to cook it quite simply on not a very high heat, but for quite a long time so that the meat is tender and the fat dispersed.

With the roast lamb, we shall be having just some nice vegetables and roast potatoes. Mint sauce.Gravy.
Nothing too fancy, just a good meal.

I am unsure as yet on a starter for the meal.
Desert, I was thinking along the lines of the lovely sounding chocolate cake that Anna wrote about, but I have a sneaky feeling that it might be too rich after the lamb !  so I may make that for tea on Easter Monday imstead!  So Desert is also undecided.

Ah, that time of year again.  Self-denial, and eggy farts.  Love it.

Challenge you!  You, me, outside now.  Bring the eggs. 

Valerian's excellent.  We used to get it as drops, which my mum would dose us up with if we were hyperactive at bedtime.  Glad to hear you can have some chocolate, that'll make things a bit more bearable.