Scoop a load of flour into 2 deep baking or roasting trays. Use an Easter egg-shaped decoration to make 12 imprints into the flour. Only press the Easter egg half way into the flour - it won't work if you press it in fully. These imprints will act as your marshmallow moulds.

Follow the homemade marshmallows recipe (linked to in the ingredients section) up until the point where you pour the gooey mixture into the square tin.

Instead, pour the marshmallow mixture into the flour moulds. Don't be generous - fill to just under the mould's rim.

Gently sprinkle more flour on top of the marshmallow eggs until they're completely covered and leave overnight to set.

In the morning, remove the eggs from their moulds (the flour you used is perfectly okay to scoop back in your container and use again for baking) and dust off the excess flour.

Place the milk chocolate chips into a microwave-safe bowl and cook in the microwave for 2-3 minutes until melted. Remember to remove the chocolate every 30 seconds and stir to make sure it doesn't burn.

When melted, pour in 1 tablespoon of oil and stir. You're looking for a pourable consistency which will stick to the marshmallows. If you chocolate is still too thick, add a touch more oil until it's right.

Dip the flat side of each marshmallow into the melted chocolate and place chocolate-side-down on a plate lined with parchment paper.

Place all the chocolate-lined Easter eggs in the fridge for 30 minutes, until the chocolate sets.

Remove the eggs from the fridge and dip the rounded side into the melted chocolate, making sure all the marshmallow centre is covered up.

Return the eggs to the fridge for another 30-60 minutes, until the chocolate has set.

Decorate with glitter writing icing and leave to set for a final 30 minutes before enjoying or storing.