Homemade Easter Recipes
Easter is a time for celebration…and a time for chocolate! By now you might be a bit bored with the same old highstreet chocolate every year and are wanting to try something new. Either by putting a fun twist on your existing easter eggs or by creating something entirely new this easter, we’ve found three egg-cellent recipes for you and your family to try.
Cheesecake-Filled Easter Eggs
Ingredients
1 hollow chocolate Easter egg
75g digestive biscuits
25g butter, melted
75g mascarpone
100g soft cheese
2 tbsp icing sugar, sieved
2 tbsp cocoa powder, sieved
100g double cream
To serve
Easter treats, such as mini chocolate eggs or crumbled chocolates
caramel sauce or cooled melted chocolate
Image Source: BBC Good Food
Method
Step 1
Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
Step 2
Tip the digestive biscuits into a food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
Step 3
Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set.
Step 4
Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.
Easter Bunny Cake
Ingredients
For the cake
250g butter
3 tbsp milk
150g natural yogurt
½ tsp vanilla extract
3 large eggs
250g golden caster sugar
300g self-raising flour
2 tsp baking powder
For the buttercream
300g unsalted butter , choose a pale variety, very soft
600g icing sugar
1 tbsp vanilla extract
1 tbsp milk
Pink, blue and black food colouring paste
Small amount white fondant icing for the eyes
Image Source: BBC Good Food
Method
Step 1
Heat the oven to 180C/160C fan/Gas Mark 4. Butter the sides of a 25 x 35cm baking tray and line the base. Melt the rest of the butter in a small saucepan and take off the heat. Mix the milk, yogurt, vanilla and eggs and stir in the butter.
Step 2
Tip the dry ingredients plus ¼ tsp salt into a large bowl. Stir through with a whisk and then pour in the wet ingredients, whisking gently as you do so. Keep whisking to a smooth, silky batter. The batter will start to make bubbles straight away so pour it into the tin and shake it to level the top. Bake for 20-25 mins or until risen and golden, and remove from the oven. Cool for 10 mins in the tin, then carefully place the cake onto a cooling rack.
Step 3
Make the buttercream by tipping the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat carefully for a few mins with an electric whisk until it is creamy, pale and spreadable. If the icing is too stiff, add a little more milk.
Step 4
Move the sponge onto a serving board. Cut a bunny head from the sponge using a sharp knife. Cut a nose with a round cutter from the excess, cut the round in half and cut a small oblong to fit between the semi circles to make an oval. Use a little buttercream to stick the nose onto the sponge, ice the outside of the nose with a layer of buttercream. Scoop ¾ of the buttercream into a piping bag fitted with a star nozzle.
Step 5
Pipe rows of buttercream around the outside of the cake and all over the face. Make a row of buttercream stars around the ears leaving some space in the middle for a different colour. Colour the remaining ¼ of icing with pink and pipe the centre of the ears. Make a nose shape and two eyes from the fondant and stick them on the face. Paint the nose pink and the eyes blue and black.
Easter Chocolate Pots With Pick ‘n’ Mix Toppings
Ingredients
500g fresh custard
½ tsp ground cinnamon
200g dark chocolate , chopped into small pieces
100g crème fraîche
mixture of crushed chocolate mini eggs, chopped toasted hazelnuts and sprinkles, to serve
Image Source: BBC Good Food
Method
Step 1
Heat the custard with the cinnamon in a saucepan until just simmering. Remove from the heat, add the chocolate, stir until melted, then fold in the crème fraîche.
Step 2
Divide the mixture between six ramekins or teacups, or tip into one large dish. Transfer to the fridge to chill for 2-3 hrs, or until set. Put the mini eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.
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