The Easter bank holiday is all about bringing people together. The weather - in theory - should be springy and inviting. The children are excited about their eggs. And the grown-ups can have plenty of treats too.
From traditional Easter courses like lamb and hot cross buns, you, of course, have to leave room for dessert. And Easter is the perfect excuse to indulge in chocolates, fresh fruits and buttery bakes.
Article continues belowBread and butter pudding cake
- Serves 12 | Prep 40 mins | Cook 1 hr 15 mins
- Per serving: 342 cals, 20g fat, 12g sat fat, 31g carbs
A great way to use up stale buns. Toss in some choccy eggs too if you have some spare. To make ahead, our food editor suggests assembling the pudding up to one day ahead. Cover and chill until ready to bake. The baked pudding will keep for several days, and freezes well too.
Ingredients
- 8-10 hot cross buns
- 40g unsalted butter, melted
- Pouring cream to serve (optional)
- For the custard:
- 4 medium free-range eggs
- 300ml whole milk
- 300ml double cream
- 70g caster sugar
- ½ tsp mixed spice
- ½ tsp vanilla extract
- 1 orange, zest only
- You will also need a 20cm springform cake tin, greased and lined
Method
- Slice the buns in half and brush butter on each half. Put the tin on a baking tray. Cover the base of the tin with the buns, then layer with the butter side facing up, reserving 5 top halves. Tear the buns into smaller pieces if needed to fill the gaps. For the final layer, place the remaining buns, cross-side up.
- Whisk together all the custard ingredients, then pour half the mixture over the buns. Set aside for 15 mins to allow the custard to absorb into the buns, then pour the remaining custard over the buns and let it sit for another 15 mins. Heat the oven to 160C fan.
- Bake the pudding for 1 hr 15 mins, or until the custard is set. If the surface starts to brown, cover with foil. Leave to cool in the tin for at least 30 mins then serve with cream, if liked.
White Chocolate Cheesecake
- Serves 12 | Prep 30 mins, plus at least 2 hrs setting
- Per serving: 536 cals, 38g fat, 23g sat fat, 42g carbs
The whole family will love this no-bake beauty, filled with mini eggs for a fancy finish. Top tip: the cheesecake and chocolate nest can be made several days ahead. Chill both, then assemble when ready to serve.
Ingredients
- 300g bourbon biscuits
- 100g unsalted butter, melted
- 250g white chocolate
- 400g soft cheese
- 1tbsp vanilla bean paste
- 400ml double cream
- 180g mini eggs, 100g chopped
- For the top:
- 100g dark chocolate
- 15g unsalted butter
- 45g or 2 large Shredded Wheat biscuits, crushed
- You will need: 20cm springform cake tin, greased and the base lined; 12cm bowl, lightly greased and lined with cling film
Method
- Whizz the biscuits in a food processor to a fine crumb. Tip into a bowl and mix in the melted butter. Press into the base of the tin and 5cm up the sides. Chill for 30 mins to set.
- Meanwhile, melt the white chocolate, either in a heatproof bowl set over a pan of simmering water, or in 30 secs bursts in the microwave. Leave to cool
- Beat the soft cheese briefly to loosen, add the vanilla and briefly beat again. In two batches, fold through the white chocolate. In a separate bowl, whip the cream to soft peaks, then in two batches fold into the white chocolate mixture.
- Put the 100g chopped mini eggs into the chilled base. Top with the cheesecake mixture and smooth the top. Chill for at least 2 hrs until set
- Meanwhile, to make the nest, melt the dark chocolate and butter together in a bowl set over a pot of barely simmering water. Stir in the Shredded Wheat and set aside to cool slightly. Form into a nest shape, using the lined bowl as a mould, then chill until set
- To serve, remove the cheesecake from the tin and put on a serving plate. Top with the set chocolate nest and fill with extra mini eggs
Simnel Cake Trifle
- Serves 12 | Prep 30 mins
- Per serving: 645 cals, 43g fat, 22g sat fat, 52g carbs
A special twist on a classic pud that's filled with dried fruit, marzipan and spice. To get ahead, assemble the trifle to the end of step 4 up to 1 day ahead. Cover and chill, then add the cream and decorate when ready to serve.
Ingredients
- 50ml double cream
- 25g icing sugar
- 4tbsp amaretto
- 350g fruit cake, cut into ½cm slices
- 300g natural marzipan: 200g cut into 1cm chunks, 100g rolled into 11 balls
- 200g glacé cherries, halved
- Milk chocolate, grated, to garnish (optional)
- For the custard:
- 400ml whole milk
- 200ml double cream
- 1 cinnamon stick
- 2tsp vanilla bean paste
- 50g golden caster sugar
- 40g cornflour
- 6 medium free-range egg yolks
- You will need: 1.5ltr trifle dish, blowtorch (optional)
Method
- For the custard, put the milk, cream, cinnamon stick and vanilla in a saucepan. Bring to a gentle boil then set aside. In a heatproof bowl, whisk together the sugar, cornflour and egg yolks until smooth
- Remove the cinnamon stick from the milk/cream and pour over the egg yolk mixture, whisking constantly as you pour. Working quickly, pour the mixture back into the saucepan. Bring to a simmer, then reduce the heat to low. Stir continuously for around 5 mins until it thickens. Sieve into a bowl, cover directly with a sheet of cling film and chill
- Beat the cream with the icing sugar and amaretto until soft peaks form
- Arrange the fruit cake in the base of the trifle dish. Scatter over half the marzipan chunks and cherries, top with half of the custard, then repeat the layering
- Top the trifle with the whipped cream. Lightly scorch the marzipan balls with a blowtorch, or under a hot grill. Leave to cool, then scatter over the cream, along with grated chocolate to finish, if liked.
This feature first appeared in Woman magazine. Subscribe now and get your first 6 issues for £1.
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