With Easter upon us and the prospect of staying inside for the foreseeable future, we thought it would be great to give you some inspiration for an Easter Bake Off! Don’t just settle for chocolate, why not try some of our taste-tastic Easter recipes…
Crème Egg brownies
• 40g cocoa powder
• 3 large eggs
• 85g plain flour
• 185g best dark chocolate
• 185g unsalted butter
• 275g golden caster sugar
• 6 Cadbury’s Crème Eggs cut in half
• Start by preheating the oven to 160c and then grease a baking tin (preferably 20cm – 30cm).
• Melt the butter and chocolate together in a bowl over hot water.
• Break 3 large eggs into a bowl and mix in all of the caster sugar. With an electric mixer whisk the eggs and sugar until the mixture looks thick and creamy (it can take between 3-8 minutes dependent on the whisker).
• Pour the cooled chocolate mixture over the eggy mousse and gently fold together.
• Next, start to sift the cocoa and flour mixture over the bowl of eggy chocolate mixture – make sure to sieve from side to side. Then, gently fold in the mixture.
• Pour all this mixture into the baking tin and cook for 15 mins, then take this out of the oven and press the Cadbury’s Crème Egg halves into the mix. Put back in the oven for a further 10 minutes!
• To finish, leave the creation to cool before removing from the tin and then cutting – yum!
Hot cross bun bread and butter pudding
• 2 medium eggs
• ½ tsp vanilla extract
• 15g caster sugar
• 25g butter
• 300ml milk
• 150ml single cream
• 1tsp finely grated lemon zest
• 4 sliced hot cross buns
• Start by preheating the oven to 180c and grease a baking dish with a little butter.
• Spread the slices of hot cross buns with the remaining butter and arrange them into the baking dish. Next, whisk the sugar, vanilla extract and eggs together.
• Gently heat the milk and cream in a pan until warm, then remove the pan from the heat and add the egg mixture. Stir the entire mixture until the sugar starts to dissolve.
• After this, strain the egg mixture over the hot cross buns in the dish and leave to soak for a further 20 minutes. Then, sprinkle the lemon zest all over the surface of the pudding – delicious!
• For the last step, transfer the baking dish to the preheated oven and bake for a further 25-30 minutes, the mixture should be puffed up and golden brown. Serve and enjoy.
Easy Easter nests
• 200g milk chocolate broken into pieces
• 2 x 100g bags of mini chocolate eggs
• 85g crushed shredded wheat
• You’ll also need some cupcake cases!
• A simple recipe that little ones are bound to love! Start by melting the chocolate in a small bowl over a pan of simmered water.
• Pour the melted chocolate over the shredded wheat and stir well.
• Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest like shape. Then place the 3 mini chocolate eggs on top of each nest.
• Then chill the nests in the fridge for 2 hours till the mixture is set, bish bash bosh – they’re done!
If you’re not in the mood for cooking, or looking for an Easter gift, our luxury Easter hamper collection can be found https://www.spicersofhythe.co.uk/easter-hampers/.