We have been kept very occupied with our house move, but Easter won’t go by unnoticed in this house. In Denmark, where I grew up, Easter is a big deal, rivalling Christmas, with as many traditions and edible goodies. I think many European countries are the same, however the most you can expect from a British Easter is a chocolate egg… Never the less, I am in ‘ the Easter mood’ and have decorated eggs, gathered spring branches and made Easter dishes, like my Champagne Truffle Easter Cake. Its a simple sponge recipe that I have adapted to be a little more special with the addition of chocolate truffles with champagne. The cake is frosted with a delicious brown sugar butter cream, that tastes of caramel and decorated with ‘hand blown’ dyed eggs. To make the egg decorations, first scold the required amount of eggs under boiling water to clean them, then carefully prick a hole in either end of the egg using a large needle. Then blow as hard as you can on one …