Hot cross bun pudding
Ingredients
6 hot cross buns
25g butter
50g chocolate chips
2 eggs
250ml milk
1tbsp caster sugar
Method
Step 1: Preheat the oven to 180°C.
Step 2: Cut the hot cross buns in half and butter the cut sides, sprinkle with the chocolate chips, place back together again and put in an oven proof baking dish.
Step 3: Beat the egg, milk and sugar together and pour over the hot cross buns.
Step 4: Bake for 30 minutes or until just set.
Hundreds and thousands Easter cake
Ingredients
200g unsalted butter
150g caster sugar
200g self raising flour
2 eggs
1 tsp baking powder
2 tsp vanilla essence
For the icing:
50g unsalted butter
200g icing sugar
1 tsp vanilla essence
Splash of milk
Hundreds and thousands
Method
Step 1: Beat together the sugar and the butter (at room temperature) until pale and creamy.
Step 2: Add the eggs one by one, slowly stirring in, adding some flour as you go in small amounts, until fully combined. Mix the baking powder and vanilla essence in well.
Step 3: Divide the cake batter into two small cake tins and bake at 180°C for 20 mins. Remove from the tins and leave to cool completely.
Step 4: Make the buttercream icing by whisking the butter at room temperature until pale, slowly stir in the icing sugar and the vanilla essence. Use a little milk to loosen the mixture if required.
Step 5: Use a little of the icing in the middle of the two sponge layers, and use the rest to decorate the top, sprinkle with lots of hundreds and thousands!
Rainbow meringue kisses
Ingredients
150g granulated sugar
3 fresh egg whites at room temperature
1 pinch salt
1 tsp vanilla essence
Gel food colouring (colour of choice)
Baking paper
Piping bag
Method
Step 1: Preheat the oven to 95°C. Line 2 baking sheets with baking paper.
Step 2: In a large clean, dry bowl, whisk the egg whites on low speed until foamy, then add the salt. Continue whisking on a high speed until the egg whites are stiff.
Step 3: Add the sugar to the egg whites 1 tablespoon at a time. Once all of the sugar is incorporated until the meringue is very thick and shiny. Add the vanilla essence.
Step 4: Lightly paint 2 thin strips of different food coloring on opposite sides of a piping bag. Fill the bag with the meringue.
Step 5: Pipe the meringue onto a baking sheet in swirls about 4 cm wide and leave at least 2cm apart from eachother.
Step 6: Bake for about 1 hour, or until set on the outside. Leave to cool.
Homemade Easter Eggs
Ingredients
200g dark chocolate
200g milk chocolate
For the filling:
Smarties
Mini chocolate eggs
Jelly tots
Hundreds and thousands
Sugared almonds
Silicone egg mould
Method
Step 1: Melt the chocolate in a bain marie, ensuring it is a low heat.
Step 2: Take the silicone egg mould and pour in a spoonful of chocolate, brushing the chocolate around the mould using a pastry brush. Repeat for all eggs in the mould. Put straight into the fridge for 10 minutes.
Step 3: Remove, and add more chocolate, painting around the edges for a second layer, and place in the fridge again. If required you can do a third layer of chocolate.
Step 4: Once the eggs are fully cooled, fill with all the Easter goodies and put on your Easter table with the halves open to show all the treats inside!
