Easter recipes

April 1, 2010toApril 18, 2010

vertical-smallHere are a few great Easter recipes to make and eat – yum yum!!

Traditional hot cross bunsTraditional hot cross buns

A classic sweet treat, that all the family can help to make.

Serves: makes 12
Preparation time: 180 Minutes
Cooking time: 20 Minutes

You will need

  • 500g strong bread flour
  • Pinch salt
  • 1 teaspoon mixed spice
  • 2 teaspoons ground cinnamon
  • 50g soft brown sugar
  • 50g butter or margarine
  • 25g yeast
  • 175ml warm milk
  • 1 large egg
  • 75g currants
  • 25g mixed peel
  • 3 tablespoons plain flour
  • 4 tablespoons milk
  • 1 teaspoon oil
  • 2 tablespoons caster sugar


  1. Sift the flour, salt, spices and sugar into a mixing bowl and rub in the fat. Mix the yeast with a little of the milk and leave until frothy. Make a well in the centre of the dry ingredients, pour in the yeast, add the egg, fruit and remaining milk and mix together to make a smooth dough.
  2. Turn onto a floured surface and knead for 8 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for about 2 hours until doubled in size. Turn onto a floured surface and knead for 2 minutes. Divide into 12 pieces, shape into buns and place on a greased baking sheet. Cover and leave in a warm place for about 45 minutes or until doubled in size.
  3. Preheat the oven to 200°C, fan 180°C, gas 6.
  4. To make the paste, put the flour in a small bowl and gradually stir in 2 tablespoons of the milk and oil to make a smooth thick batter. Spoon into a small piping bag fitted with a 5mm plain nozzle and pipe a cross on the top of each bun. Bake in the preheated oven for 20 minutes until golden brown.
  5. Place the remaining milk and sugar in a small pan, bring to the boil and simmer for 2 minutes. Brush the buns with the glaze as soon as they come out of the oven. Transfer to a wire rack and cool slightly before serving

Chocolate nestsChocolate nests

You will need

  • Wholegrain mini wheats
  • Milk chocolate


  1. Try mixing together crushed mini wheats and melted milk chocolate, then spoon into a muffin tray.
  2. Chill until set and serve filled with mini chocolate eggs or chocolate-dipped grapes for some Easter fun.

Iced fairy cakesIced fairy cakes

Fun fairy cakes for the children to help bake.

  • Serves: makes 12
  • Preparation time: 25 Minutes
  • Cooking time: 15 Minutes
  • Cooling Time: 10

You will need

  • 100g softened butter
  • 100g caster sugar
  • 1/2 teaspoon vanilla essence
  • 2 medium size eggs, beaten
  • 100g self-raising flour
  • 1/2 teaspoon baking powder
  • 100g icing sugar
  • 1-2 tablespoons hot water
  • Food colouring


  1. Preheat the oven to 170°C, fan 150°C, gas 3.
  2. Cream the butter, sugar and vanilla essence until creamy. Add the egg a little at a time and beat well.
  3. Sieve the flour and baking powder into the bowl and stir together using a metal spoon.
  4. Line a 12 hole bun tin with paper cases. Divide the mixture between the paper cases and bake for approximately 15 minutes or until risen and golden brown.
  5. Remove from the oven and cool on a wire rack.
  6. Beat the icing sugar with a  small amount of water, a splash at a time, until the icing is fairly thick. Add a couple of drops of the colouring, until you have the colour you want. Spoon over the cooled fairy cakes, decorate as you wish and leave to set for a few minutes before serving.

Kids’ Easter bunny biscuitsKids’ Easter bunny biscuits

This all-in-one biscuit mixture is ideal for kids to help make.

  • Serves: 24 biscuits (approx)
  • Preparation time: 40 Minutes
  • Cooking time: 7 Minutes

You will need

  • 250g butter, softened
  • 150g caster sugar
  • 1 medium egg yolk
  • 2 teaspoon vanilla extract
  • 375g plain flour
  • Icing sugar, to dust and fix decorations
  • Chocolate drops and mini marshmallows


  1. Put the butter, sugar, egg yolk and vanilla extract in a large bowl and beat together using a wooden spoon or a hand mixer.
  2. Whisk in the flour – the mixture will start coming together. Using your hands, bring the mixture together and knead to make a smooth, firm dough. Wrap in clingfilm or pop in a plastic food bag and chill in the fridge for at least 30 minutes.
  3. Grease 2 baking sheets. Preheat the oven to 190°C, fan 170°C, gas 5. Dust a clean surface with icing sugar and roll out the pastry to the thickness of a pound coin. Use a rabbit-shaped stencil or cutter to cut out the biscuits. Re-roll dough to use up scraps.
  4. Put biscuits onto the baking sheets and cook for 6-7 minutes or until lightly golden. Leave to cool on the baking sheets for a few seconds then use a spatula to transfer to a cooling rack. Leave to cool completely. The biscuits will harden during cooling.
  5. Mix a small amount of icing sugar with water and use this to stick on chocolate drops for the bunnies’ eyes and mini marshmallows as fluffy tails.