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