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.
Mini Egg Easter Nests
Because nothing says Easter like a lot of chocolate…
• 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
