Recipes: sweet treats for Easter

0

FULL ARTICLE

With Easter only just round the corner, Online Food Editor Sarah shares two of her recipes to satisfy that sweet tooth craving over the long Easter weekend...

Hot Cross Bread & Butter Pudding

This one always goes down a treat with my flatmates – nothing like a warming, carb-filled dessert to make you smile. Variations on butter (such as marmalade, jam, Biscoff and Nutella) add a little variety to mix things up ever so slightly.

• 2 eggs
• 20g granulated sugar
• 350ml whole / semi-skimmed milk
• 50ml double cream
• 4-5 hot cross buns (depending on the size of your dish)
• Butter / marmalade / Nutella / jam / Biscoff
• Handful of sultanas / chocolate chips

Method

1.) Cut the hot cross buns in half, spread with the spread of your choice, and place face up in a baking dish.
2.) Scatter sultanas / chocolate chips across the buns.
3.) Whisk together the eggs & sugar until pale and whooshing up a bit in volume.
4.) Heat the milk and cream together without boiling until they’re really hot.
5.) Whisk together the milk & cream with the eggs and sugar to form a custard.
6.) Pour over the hot cross buns and leave to stand for 20-30 mins.
7.) If you want a crunchy top, sprinkle with a tiny bit more granulated sugar.
8.) Cook for around 30 mins at 180 degrees until golden brown on top.

A post shared by Steve (@wsob18) on

Mini Egg Easter Nests

Because nothing says Easter like a lot of chocolate…

via GIPHY

• 150g chocolate (50/50 milk/dark works nicely)
• 50g butter
• 3 tbsp golden syrup
• 135g rice crispies / cornflakes / cereal of your choice
• Mini Eggs / mini crème eggs

Method

1.) Melt chocolate and butter together over a low heat.
2.) Add in golden syrup and stir well.
3.) Mix in cereal until it’s all fully coated.
4.) Place in cupcake cakes, hollowing out a little well in the centre of each.
5.) While still soft, place 3 mini eggs or 2 halves of a mini crème egg in each.
6.) Leave to set in the fridge and eat within 2/3 days or they go a bit soggy…

Featured image credit: Epigram / Sarah Roller

Share some recipes with us below!

Instagram // Epigram // Twitter

AUTHOR

Sarah Roller

Online Food Editor 2017/18, final year History student & enthusiast about pretty much everything except mushrooms.

COMMENTS