Top 5 Easter recipes 2019

From classic hot cross buns to cake pops, keep everyone full and satisfied with these great Easter recipes.

One of our favourite parts about any given holiday season is the food. Easter is known for being a little on the decadent side, which makes it a great time to get creative in the kitchen and we have the recipes to help you out.

Whether you’re after something for breakfast, dinner or dessert, there’s a recipe out there to suit you.

Read on to see our top crowd-pleasing picks for the upcoming Easter holidays.


Top 5 Easter recipes:

1. For breakfast:

Hot cross buns

Picture not described: tastehcb300.jpg Image: Getty

Ingredients

  • 500g plain flour
  • 2 x 7g sachets dried yeast
  • 50g caster sugar
  • 1 1/2 teaspoons mixed spice
  • Pinch of salt
  • 190g currants
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten

Flour paste

  • 65g cup plain flour
  • 4–5 tablespoons water

Glaze

  • 80ml water
  • 2 tablespoons caster sugar
  • Butter, to serve

Method

  1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for one minute, or until lukewarm.
  2. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
  3. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1–1.5 hours, or until dough doubles in size.
  4. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball.
  5. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
  6. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off one corner of bag. Pipe flour paste over tops of buns to form crosses.
  7. Bake for 20 to 25 minutes, or until buns are cooked through.
  8. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3–4 minutes.
  9. Brush warm glaze over warm hot cross buns.
  10. Serve warm or at room temperature.

2. For the adults:

Hot cross bun Bailey’s cocktail

Picture not described: bail2.jpg Image: Getty

Ingredients

  • 3 brioche hot cross buns, cut into 2cm cubes
  • 40g butter
  • 8 scoops chocolate ice cream, plus 4 to serve
  • 80ml chocolate syrup, plus extra to serve
  • 80ml cup Bailey’s Irish Cream liqueur
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 750ml cups milk
  • 2 tablespoons crushed peanuts
  • Dollop of cream, to serve

Method

  1. Thread hot cross buns onto eight small skewers.
  2. Melt butter in a medium frying pan over medium-high heat. Add skewers. Cook, turning, for three minutes or until starting to brown. Remove from heat.
  3. Meanwhile, blend ice-cream, chocolate syrup, Irish cream, cinnamon, nutmeg and milk until smooth.
  4. Place nuts on a plate. Drizzle extra chocolate syrup inside four one-cup capacity serving glasses. Drizzle chocolate syrup around the rim of glasses. Dip rim of glasses in nuts to coat.
  5. Fill glasses with milk mixture. Top with skewers and extra ice-cream. Dollop with cream. Drizzle with extra syrup and sprinkle with extra nuts. Serve immediately.

3. For something different:

Kirsten Tibball’s crème fraîche egg

Picture not described: cremeeggs300.jpg Image: Getty

Ingredients

  • 300g milk chocolate
  • 50ml passionfruit juice
  • 15g apricot jam
  • 25g unsalted butter
  • Orange food colouring (optional)
  • 215ml thickened cream
  • 75ml crème fraîche
  • 180g good-quality white chocolate, coarsely chopped

Equipment

  • 6 water balloons

Method

  1. Blow the water balloons up to an egg size. Melt the milk chocolate in a small deep bowl.
  2. Dip each balloon in the chocolate 3/4 of the way up and place them on a lined tray. Place in the fridge for 10 mins. Remove from the fridge and remove each balloon by cutting a small hole in the top.
  3. Heat the passionfruit juice and apricot jam until the mixture is smooth.
  4. Soften the butter, add in the passionfruit mixture and colour if desired and leave at room temperature.
  5. Place 75ml of thickened cream into a saucepan with the crème fraîche and bring to a boil. Pour over the white chocolate and whisk until all the chocolate is melted.
  6. Semi-whip the remaining thickened cream (140 ml) until soft peaks form. Fold the cream gently through the chocolate mixture with a flexible spatula.
  7. Spoon a small amount of the passionfruit mixture into the base of the chocolate eggs and cover with the Bulla white chocolate cream until you reach just under the top of the egg’s rim.
  8. Spoon a small amount of passionfruit filling onto the top to create a yolk. Chill for two hours before serving in an egg cup.

4. For a decadent dessert:

Easter nest cake

Picture not described: easter-nest-cake300.jpg Image: Getty

Ingredients

For the chocolate sponges

  • 200ml vegetable oil, plus extra for the tin
  • 250g plain flour
  • 6 tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 280g soft light brown sugar
  • 250ml buttermilk
  • 2 tsp vanilla extract
  • 3 large eggs

For the nest

  • 200g marshmallows
  • 100g butter, chopped
  • 2 tbsp cocoa powder
  • 75g salted pretzels, crushed
  • 4 shredded wheat biscuits, crushed
  • Chocolate eggs, to decorate

For the icing

  • 150g slightly salted butter, softened
  • 2 tbsp cocoa powder
  • 300g icing sugar
  • 4 tbsp milk

Method

  1. Heat oven to 180°C/160°C fan/gas 4. Oil and line 2 20cm round cake tins.
  2. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix.
  3. Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour.
  4. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the centre – if there is any wet mixture on the skewer, return the cakes to the oven for five minutes more, then check again. Leave the cakes to cool in the tins for 15 minutes, then transfer to wire racks to cool fully.
  5. Next, make the nest. Clean one tin and line it with some oiled baking parchment.
  6. Put the marshmallows and butter in a heatproof bowl and microwave on high for one min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture.
  7. Stir in the cocoa, pretzels and shredded wheat until well combined.
  8. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hours, or chill in the fridge if you need it to set faster.
  9. To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff.
  10. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest.
  11. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

5. For those who don’t like chocolate:

Carrot patch cake

Picture not described: carrot-patch-cake300.jpg Image: Getty

Ingredients

  • 175ml vegetable oil, plus extra for tin
  • 75g natural yoghurt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 250g light muscovado sugar
  • 2 tsp ground cinnamon
  • 1/4 fresh nutmeg, finely grated
  • 200g carrots (about 3), grated
  • 100g sultanas or raisins
  • 100g pistachios, slivered or chopped

For the icing

  • 100g slightly salted butter, softened
  • 200g icing sugar
  • 100g full-fat cream cheese
  • 100g fondant icing or marzipan
  • Orange food colouring

Method

  1. Heat oven to 180°C/160°C fan/gas 4. Oil and line a 900g loaf tin with baking parchment.
  2. Whisk the oil, yoghurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  3. Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin.
  4. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for five minutes, then check again. Leave to cool in the tin.
  5. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting).
  6. Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios.
  7. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve.

Other Easter recipes to try


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