Shop Easter

Who’s ready for a little Easter treat? If you’re looking to get creative in the kitchen, we’ve got three purse-friendly recipes from the brilliant Masterchef contestant @Scottycookins From a showstopping cake to homemade hot cross buns and kid-friendly chocolate treats, check out these easter inspired bakes the whole family will love.

Get the little ones involved with these adorable, easy Easter treats. They’ll love getting creative!

Ingredients
1 pack of bourbon biscuits
75g butter
2 bars of white cooking chocolate
1 bag of desecrated coconut
1 bottle of yellow food dye
1 pack of pink and white mini marshmallows
A hand full of sultanas
2 tbsp icing sugar
2 tbsp honey
Small jar of orange jelly candies

Get the little ones involved with these adorable, easy Easter treats. They’ll love getting creative!

Ingredients
1 pack of bourbon biscuits
75g butter
2 bars of white cooking chocolate
1 bag of desecrated coconut
1 bottle of yellow food dye
1 pack of pink and white mini marshmallows
A hand full of sultanas
2 tbsp icing sugar
2 tbsp honey
Small jar of orange jelly candies

Method

1.Smash up your bourbon biscuits and blitz until a fine crumb forms.

2.Melt and stir in the butter, combine until a stiff paste is made.

3.Roll the paste into 8 balls then put in the fridge for 10 minutes.

4.Melt the white chocolate in a jug. Take the balls from the fridge and dip them into the chocolate, covering them. Place on a tray lined with baking parchment and return to the fridge to cool and harden. One cooled repeat the process.

5.After the second layer is cool, take out and cover in a light brushing of honey.

6.Take four of the balls. In a bowl pour in the coconut, into that put the balls, cover with coconut then set each one aside for decoration.

7.Now with the other four do the same but before you do, pour in a quarter of the food colouring and mix to coat the coconut.

8.Make a paste with the icing sugar and a teaspoon of milk. Once thick and sticky, start to add the pink marshmallow as feet to the lamb, a sultana for the face and a white marshmallow for the tail.

9.On the chicks add the candied oranges as crests and half one to make a beak.

10.Finally let them cool one last time, then enjoy.

Method

1.Smash up your bourbon biscuits and blitz until a fine crumb forms.

2.Melt and stir in the butter, combine until a stiff paste is made.

3.Roll the paste into 8 balls then put in the fridge for 10 minutes.

4.Melt the white chocolate in a jug. Take the balls from the fridge and dip them into the chocolate, covering them. Place on a tray lined with baking parchment and return to the fridge to cool and harden. One cooled repeat the process.

5.After the second layer is cool, take out and cover in a light brushing of honey.

6.Take four of the balls. In a bowl pour in the coconut, into that put the balls, cover with coconut then set each one aside for decoration.

7.Now with the other four do the same but before you do, pour in a quarter of the food colouring and mix to coat the coconut.

8.Make a paste with the icing sugar and a teaspoon of milk. Once thick and sticky, start to add the pink marshmallow as feet to the lamb, a sultana for the face and a white marshmallow for the tail.

9.On the chicks add the candied oranges as crests and half one to make a beak.

10.Finally let them cool one last time, then enjoy.

This showstopper of a cake is made for any Easter table, plus you can experiment with yummy toppings. A crowd pleaser for sure!

Ingredients
For the cake:
225g soft butter
225g caster sugar
225g self-raising flour
4 eggs
1 lemon zest
1 tsp vanilla essence
3 tbsp milk

Filling:
Jam for filling (I used raspberry)
225g butter
100g icing sugar

Outer:
1 bar of chocolate
2 tbsp milk
25g butter
For the nest:
100g corn flakes
1 bar of dark or milk chocolate
25g butter
2 tbsp milk
2 tbsp golden syrup

Toppings:
Mini eggs
Creme egg
Chocolate bunnies

This showstopper of a cake is made for any Easter table, plus you can experiment with yummy toppings. A crowd pleaser for sure!

Ingredients
For the cake:
225g soft butter
225g caster sugar
225g self-raising flour
4 eggs
1 lemon zest
1 tsp vanilla essence
3 tbsp milk

Filling:
Jam for filling (I used raspberry)
225g butter
100g icing sugar

Outer:
1 bar of chocolate
2 tbsp milk
25g butter
For the nest:
100g corn flakes
1 bar of dark or milk chocolate
25g butter
2 tbsp milk
2 tbsp golden syrup

Toppings:
Mini eggs
Creme egg
Chocolate bunnies

Method

1.Preheat the oven to 160c(fan). Cream the sugar and butter, then combine with all the other ingredients and mix well making sure to turn it all softly and not mix hard.

2.Divide the mix into two deep baking tins and bake in the oven for 25 minutes until golden brown. Take out and cool on a wire rack.

3.While the batter is in the oven, for the nest, melt the chocolate, butter and milk in the microwave for 30 seconds then mix. Combine with the cornflakes and set in a baking tray, lined with baking parchment to stop it sticking. Then cool to harden.

4.Combine the butter and icing to make a butter cream.

5.In another bowl melt all the outer ingredients in the microwave for 30 seconds.

6.Take the sponges and cut the peaks off them so they are flat, then spread the jam all over one. Now spread half the butter cream on the other. Place them on top of each other with both fillings coming together in the centre. Using the remaining butter cream, spread it on the outside of the cake filling in the cracks in the central groove. Put the cake in the fridge for 15 minutes to cool and set.

7.Once cooled take out the sponge and pour on the outer, letting it run down the side to make large drips. On top of this place the nest and fill with all your toppings.

Method

1.Preheat the oven to 160c(fan). Cream the sugar and butter, then combine with all the other ingredients and mix well making sure to turn it all softly and not mix hard.

2.Divide the mix into two deep baking tins and bake in the oven for 25 minutes until golden brown. Take out and cool on a wire rack.

3.While the batter is in the oven, for the nest, melt the chocolate, butter and milk in the microwave for 30 seconds then mix. Combine with the cornflakes and set in a baking tray, lined with baking parchment to stop it sticking. Then cool to harden.

4.Combine the butter and icing to make a butter cream.

5.In another bowl melt all the outer ingredients in the microwave for 30 seconds.

6.Take the sponges and cut the peaks off them so they are flat, then spread the jam all over one. Now spread half the butter cream on the other. Place them on top of each other with both fillings coming together in the centre. Using the remaining butter cream, spread it on the outside of the cake filling in the cracks in the central groove. Put the cake in the fridge for 15 minutes to cool and set.

7.Once cooled take out the sponge and pour on the outer, letting it run down the side to make large drips. On top of this place the nest and fill with all your toppings.

For those with an afternoon to spare, these homemade hot cross bunnies will be worth all the effort.

Ingredients
For the buns:
300ml milk
50g butter
500g strong flour
1 tsp salt
75g caster sugar
1 tbsp veg oil
7g fry fast acting yeast
1 egg beaten
75g sultanas
Zest of 1 lemon
1 tsp ground cinnamon

For the cross:
75g plain flour plus extra for dusting

For the glaze:
3 tbsp apricot jam

For the whiskers:
Icing sugar
Milk

For those with an afternoon to spare, these homemade hot cross bunnies will be worth all the effort.

Ingredients
For the buns:
300ml milk
50g butter
500g strong flour
1 tsp salt
75g caster sugar
1 tbsp veg oil
7g fry fast acting yeast
1 egg beaten
75g sultanas
Zest of 1 lemon
1 tsp ground cinnamon

For the cross:
75g plain flour plus extra for dusting

For the glaze:
3 tbsp apricot jam

For the whiskers:
Icing sugar
Milk

Method

1.Boil the milk, then remove from the heat and add in the butter. Let cool until warm then put the flour, salt, sugar and yeast into a bowl. Make a well in the centre, add the egg and pour in the warm milk mixture. Mix it all until you get a sticky dough.

2.Take it out of the bowl and knead for 5 minutes on a floured surface. Then put in an oiled bowl, cover with cling film and leave in a warm place to double in size (1 hour).

3.After it has risen, add the cinnamon and sultanas and knead again until incorporated. Place back in the bowl and let rise again until doubled in size (1hour).

4.Split the dough into 12 pieces, then roll into a ball shape. Now take that and pluck the tips to form bunny ears making sure there is a fingers gap between each ear. Then place on a tray and cover with cling film to rise for the last time (1 hour).

5.Heat the oven to 200c. Mix the flour and water to form a thick paste for the crosses (add more flour if too runny) and pipe across using a plastic piping bag, remember these should look like bunny whiskers. Make sure you put some on the ears to make the insides of the ear. Then bake for 20 minutes until golden.

6.Once baked, take out the bunnies, glaze them with the jam (heat the jam to make it runny). Then take the icing sugar and mix with the milk to form a semi runny paste, put in a piping bag and go over the whiskers to make them stand out. Finally to finish, get a sultana and place on the bunny to make a nose.

Method

1.Boil the milk, then remove from the heat and add in the butter. Let cool until warm then put the flour, salt, sugar and yeast into a bowl. Make a well in the centre, add the egg and pour in the warm milk mixture. Mix it all until you get a sticky dough.

2.Take it out of the bowl and knead for 5 minutes on a floured surface. Then put in an oiled bowl, cover with cling film and leave in a warm place to double in size (1 hour).

3.After it has risen, add the cinnamon and sultanas and knead again until incorporated. Place back in the bowl and let rise again until doubled in size (1hour).

4.Split the dough into 12 pieces, then roll into a ball shape. Now take that and pluck the tips to form bunny ears making sure there is a fingers gap between each ear. Then place on a tray and cover with cling film to rise for the last time (1 hour).

5.Heat the oven to 200c. Mix the flour and water to form a thick paste for the crosses (add more flour if too runny) and pipe across using a plastic piping bag, remember these should look like bunny whiskers. Make sure you put some on the ears to make the insides of the ear. Then bake for 20 minutes until golden.

6.Once baked, take out the bunnies, glaze them with the jam (heat the jam to make it runny). Then take the icing sugar and mix with the milk to form a semi runny paste, put in a piping bag and go over the whiskers to make them stand out. Finally to finish, get a sultana and place on the bunny to make a nose.

Shop diningShop dining
Your browser is out of date!

Update your browser to view this website correctly. Update my browser now