Easter Bakes & Cakes
Hot Cross Bun & Butter Pudding
6 hot cross buns
50g butter
4 medium eggs
250ml milk
100ml cream
100g caster sugar
1 tsp cinnamon powder
Slice the hot cross buns in half buttering both sides and sandwich back together.
Beat the eggs with milk, cream, sugar and cinnamon powder.
Place the hot cross buns in a baking dish pouring over the egg mix & leave to soak for 30minutes.
Place in over at 160°C for 30minutes.
For added flavour use chocolate hot cross buns and sprinkle 150 g of chocolate chips over the top before baking.
Easter Egg Tiffin
1 pack (300g) digestive biscuits
125g butter
185g golden syrup
50g cocoa powder
75g raisins
200g mini eggs
100g mini marshmallows
250g milk chocolate
50g mini eggs for decoration
Melt butter, golden syrup and cocoa powder together then leave to cool slightly.
Break up the digestives into small pieces and mix with raisins and mini eggs.
Pour syrup mix over the biscuits mixing well then fold in marshmallows.
Spoon into a lightly buttered or lined tin, pushing down gently with the back of a spoon.
Melt the milk chocolate and pour over then break up and scatter the mini eggs for decoration.
Leave to chill for 30 minutes and enjoy!
Easter Nest cakes
250g milk chocolate
50g golden syrup
50g butter
150g cornflakes
1 bag of mini eggs
Melt butter, chocolate and golden syrup
Melt the chocolate, golden syrup and butter in a bowl over a pan of gently simmering water.
Once the mixture is smooth, take off the heat and fold in the cornflakes.
Line a muffin tin with cases and spoon the mix in.
Leave to chill for 20 mins and fill with mini eggs.
Why not add 50g of marshmallows for added fun
Weston’s Creme Egg Brownie
1000g Nutella
300g self-raising flour
8 eggs
4 creme eggs cut in half
Mix Nutella, flour and eggs together until smooth.
Spoon into a lined baking tin, smoothing the top.
Evenly place the creme egg halves facing upwards.
Bake for 20 minutes at 160°C
