Easter Bake-Off! 🥚

There are many different food traditions all over the world for Easter or Spring festivals. Fruit cakes such as Hot Cross Buns and Chelsea buns are popular Easter themed bakes - has anyone tried making their Chelsea buns into a Bun-ny?

[Image of 3 Chelsea buns made in the shape of bunny faces]

Or maybe some carrot cake? Or maybe something more egg related? I think @EmotionsListener missed an important egg replacement from this post, the chocolatey kind ;) (please note that Cream eggs do contain egg white 🙁)

There are some really easy non-bake baking recipes for Cream Eggs, I’ve added one below if you’d like to try it out.

[Image of 2 chocolate cream eggs]

Cream Egg Rocky Road

Ingredients:

140g butter

150g digestive biscuits (or gluten free biscuits)

250g milk chocolate

120g dark chocolate

4 tbsp golden syrup

50g mini marshmallows (or chopped up normal sized marshmallows)

40g glace cherries

50g raisins or chocolate chips or Turkish delight (choose your preference)

16 mini creme eggs or a 6 regular creme eggs

Make time: 15 mins

Cooling time: 2 hours

Preparation: Put the creme eggs and the marshmallows in the freezer for a couple of hours beforehand.

Step 1 - Melt in a pan on a very low heat the milk chocolate, dark chocolate, butter and golden syrup. Stir regularly so ensure it doesn’t burn.

Step 2- Once the chocolate has melted, set aside approximately 150ml to be used later. Leave the rest in the pan but turn off the heat.

Step 3 - Crush the biscuits into small pieces (put all biscuits in a food bag and use a rolling pin to crush). They want to be small pieces but not reduced to crumbs.

Step 4 - chop the cherries in halves or thirds and add to the pan.

Step 5 - add the raisins or other ingredient of choice and the mini marshmallows.

Step 6 - Chop the mini creme eggs in half. Set half aside for later and stir in the rest gently.

Step 7 - lay out baking parchment onto a tray (20 x 26cm) and spoon out the mixture onto it. Press down firmly with the spoon to compress it.

Step 8 - Pour the remaining melted chocolate over the top and smooth across evenly.

Step 9 - Add the remaining cream egg halves onto the melted chocolate layer and press them in

Step 10 - place the tin in a fridge to set for approximately 2 hours (or overnight)

Once set, cut them into squares and serve!

We are inviting you to share your Easter recipes below and/or photos of some of your Easter bakes!

Have you also checked out our Easter Egg arts and crafts post? Click here for more eggs-ellent ideas!

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