Easter bakes: 4 easy recipes using store cupboard ingredients
March 25, 2020
Easter calls for lots of yummy sweet treats for you and your family to enjoy. We’ve got 4 easy recipes that can be made from what’s in your store cupboard.
Even though you might not have all of the family around to yours for Easter this year, you can still enjoy baking delicious treats with your immediate loved ones. Try out these classic recipes that make use of baking essentials from the store cupboard.
Chocolate orange hot cruss bun pudding
Easter isn’t Easter without a cheeky hot cross bun or two, and this pudding is truly delicious way to enjoy them!
- Serves 4-6
- 150ml whole milk
- 150ml double cream
- Zest of 1 orange
- 3 large free-range egg yolks
- 1 large free-range egg
- 75g sugar
- 1 tsp vanilla extract
- 4 plain hot cross buns
- Butter for spreading
- 10g light brown sugar
- 1⁄4 tsp cinnamon
- 25g dark chocolate, chopped into small chunks
1. For the crème anglaise, warm the milk, cream, vanilla extract and orange zest in a pan then leave to infuse for an hour. Slice the hot cross buns into 1cm thick slices and spread each with butter.
2. Overlap the slices, butter side up around the edge of a 22cm/9inch diameter flan dish, then sprinkle over some brown sugar, cinnamon and chopped chocolate before repeating in the centre.
3. Whisk the egg and yolks with the sugar in a separate bowl.
4. Reheat the infused milk until it’s boiling then slowly pour it over egg mix while whisking constantly.
5. Pour over the crème anglaise over the hot cross buns then leave to stand for at least 30 minutes before baking. This recipe can also be prepared day in advance, covered and stored in the fridge until needed.
6. Preheat the oven to 180°C Place the dish into a roasting tray then add enough water to come a third of the way up the side of the dish then place into the oven for about 20-30 minutes or until the custard is just set and the top is browned.
7. Serve with crème fraiche, mascarpone or ice-cream.
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Iced easter biscuits
A lightly spiced biscuit that is tasty enough to enjoy all year round!
- Makes 16-18 biscuits
- 115g butter, chopped
- 75g caster sugar
- 1 egg, separated
- 200g plain flour
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 50g currants
- 1 tbsp chopped lemon or mixed peel
- 1-2 tbsp milk
- 4 egg whites
- 900g icing sugar
- Preheat oven to 200c. Lightly grease two baking sheets.
- Using the Food Processor (large bowl and dough blade) place all ingredients in bowl, except egg white and milk. Mix. Add sufficient milk to mix to a fairly soft dough.
- Turn the dough to a floured surface, knead lightly until smooth, then roll out using a floured rolling pin to about 5mm thick. Cut the dough into rounds using your choice of biscuit cutters. Transfer the rounds to prepared sheets and bake for 15-20 mins.
- Transfer to a wire rack and allow to cool completely before icing.
- Place the egg whites into a mixing bowl and add the icing sugar. Whisk for about 5 minutes using the Hand Mixer. Whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen!
- Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste.
- To add colour, just stir in some colour paste until you get the colour you desire. If you are icing a large area, add a little water until you get a runnier consistency.
- Pipe the icing onto the cooled biscuits using a piping bag. Cut the bag straight across to get a clean icing line. Ice your biscuits take a photo and share.
Carrot and cream cheese cupcakes
Image: Chantenay carrots
Not just a treat for the Easter bunny, you’re sure to love these too.
- Makes 12 cakes
For the cakes
- 150g soft brown sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- zest 1 orange
- 2 eggs
- 150ml light olive oil
- 200g Chantenay carrots (blitzed in a food processor)
For the candied carrot toppers
- 25g butter
- 25g soft brown sugar
- 12 small Chantenay carrots
- 12 small mint leaves
For the icing
- 100g butter, softened
- 300g cream cheese
- 100g icing sugar, sifted 1 tsp vanilla extract
- Heat oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the dry ingredients and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
- Divide the mixture between cases and bake for 20 mins until a knife poked in comes out clean. Meanwhile, put butter, sugar and small Chantenay carrots in a small pan and cook for 10 mins.
- Spoon onto a cooling rack and allow to cool.
- For the icing, beat the butter together with the cream cheese, icing sugar and vanilla. When the cakes are cool, swirl the icing on top of the cakes, and then place the candied Chantenay carrots on top with a mint leaf.
Easter simnel cake
A true showstopper that you can take your time lovingly decorating…
- Serves 8
- 500g marzipan
- 350g mixed sultanas, raisins and currants
- 100g glazed cherries, roughly chopped
- 250g butter, softened
- 250g icing sugar
- 4 medium free range eggs
- 250g flour
- 3 tsp mixed spice
- 1 tsp baking powder
- Zest of two lemons
- Zest of two oranges
- 6 tbsp Drambuie or orange juice
- 5 tbsp apricot jam
- Preheat the oven to 140°C / 284°F / gas mark 1, line a 20cm spring form pan with baking paper and grease the sides
- Roll out the marzipan into two discs, around 5mm thick and 20cm diameter
- Soak the sultanas, raisins, currants and cherries in the Drambuie or orange juice
- Stir the butter and icing sugar together until smooth then add the beaten eggs
- In a separate bowl mix the flour, spice, baking powder, lemon and orange zest together then add the butter, icing sugar and egg mixture
- Add the soaked fruits
- Place half the mixture into the spring form pan and cover with one of the marzipan discs, spread the second half of the mixture on top
- Bake on a middle shelf for approx. 2 hours. If necessary, place baking paper on top of the cake so that the top doesn’t burn
- Take the cake out of the oven and allow to cool before removing from the
- Heat the apricot jam with a little water and cover the entire cake using a pastry brush
- Lay the second disc of marzipan on top of the cake. Make 11 marzipan balls and position equidistantly round the cake to symbolise the 11 Apostles – the 12th is missing as he betrayed Jesus!
- Heat the grill to high. Place the cake on a baking tray and grill for a couple of minutes or until the top of the marzipan begins to brown.
What are your Easter baking plans? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.
A message from the editor:
~ Karen Walker, Editor, Good Homes