5 Easter recipes you need to try this Bank Holiday

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  • Get ready to wow your guests this weekend with these Easter themed sweet treats

    Why not try a trifle with a chocolate twist or how about using up hot cross buns for a bread and butter pudding? These yummy recipes will go down a treat over Easter!

    Nutella trifle

    Takes 20 mins Serves 6

    You will need:
    600ml whole milk Few drops vanilla extract 6 egg yolks 1tbsp cornflour 200g Nutella 1 loaf chocolate chip brioche 300ml whipping cream 100g bar Hazelnut Ritter Sport

    1. Warm the milk and vanilla in a pan. Whisk the egg yolks and cornflour. Slowly pour the warmed milk into the eggs, whisking, then pour the mixture back into the pan. Heat, stirring, until thickened.

    2. Pour into bowl and stir in the Nutella until melted and chocolatey. Cover with clingfilm (rest it on the surface so it doesn’t form a skin) then chill until completely cold.

    3. Whip the cream and chop the chocolate into chunks. Layer up the trifle in a serving bowl with the brioche and custard, top with the cream and chocolate and chill until ready to eat.

    Chocolate hot cross bread and butter pudding

    Takes 1 hr 20 mins Serves 9

    You will need:
    75g butter, softened 9 hot cross buns, halved 100g dark chocolate, chopped

    For the custard:
    500ml full-fat milk 200ml double cream 2tsp vanilla extract 8 egg yolks 150g caster sugar

    1. Preheat the oven to 150C/Gas 2. Lightly butter the cut side of each hot cross bun, then arrange the bottom halves overlapping in a buttered, square ovenproof baking dish, about 25cm wide and 7cm deep. Scatter over half the chocolate pieces, then arrange the top halves of the hot cross buns in a grid pattern on top. Scatter over the remaining chocolate.

    2. To make the custard, heat the milk and cream in a large pan until hot, but not boiling. Stir in the vanilla and allow to cool for a couple of minutes. Whisk the egg yolks with the sugar and gradually pour the hot milk onto the eggs, stirring continuously until combined. Return to the pan and heat very gently, stirring all the time for 5 mins until the custard just starts to thicken and coats the back of a spoon.

    3. Carefully pour over the hot cross buns, allowing the custard to soak in as you go. Put the dish into a large roasting tin, so that there is space around the dish. Transfer to the middle shelf of the oven, pour boiling water from the kettle into the tin until it reaches halfway up the side of the baking dish. Carefully slide into the oven and bake for 40-50 mins.

    Triple layered simnel cake

    Takes 50 mins Serves 10-12

    You will need:

    For the cakes:
    175g butter, at room temperature 350g golden caster sugar 3 eggs 300g self raising flour, sieved
    ¼ tsp bicarbonate of soda 400ml buttermilk 25g cocoa, sieved 50g ground almonds 100g raspberries, squashed 10ml hot pink gel food colour (we used Dr Oetker)

    For the filling:
    3 tbsp chocolate spread 3 tbsp raspberry jam

    For the white chocolate frosting:
    3 large egg whites 250g caster sugar 200g unsalted butter, cut into cubes 200g Belgian white chocolate, broken into squares

    To decorate:
    12 white chocolate truffles Sprinkle pink stardust

    1. Heat oven to 180C/gas 4. Grease and line 3 x 20cm round cake tins. Put the butter and sugar into a large bowl and cream together until light and fluffy. Gradually beat in the eggs, one at a time. Fold in the flour, bicarbonate of soda and buttermilk, to make a smooth mixture.

    2. Divide the mixture into 3 bowls. Add the cocoa to one bowl and 25g ground almonds to each of the other bowls. Add the raspberries and pink gel colour to one of the bowls with the almonds. Stir each bowl, gently to combine. Spoon the different mixtures into the prepared tins and bake for 25 mins until well risen and shrinking away from the sides.

    3. Cool cakes in tins for 5 mins, then turn out onto wire racks to cool completely. Remove lining paper. Put the chocolate cake onto a cake stand and spread over the chocolate spread. Top with the raspberry cake and spread with the jam, then finish with the almond cake.

    4. Put the egg whites and sugar in a large bowl from a free-standing mixer and rest over a pan of simmering water. Stir until the sugar dissolves. Remove from the heat and whisk until a thick meringue. Gradually add the butter, and keep on whisking (don’t rush this!). Meanwhile, melt the white chocolate in a bowl over simmering water. Continue whisking the meringue mixture and slowly pour in the melted white chocolate. Use a palette knife to spread the frosting over the top and sides of the cake. Finish with 12 white chocolate truffles.

    Triple choc and almond roulade

    Takes 30 mins Serves 8

    You will need:
    30g caster sugar 70g light muscovado sugar, sieved 3 eggs 40g plain flour 15g cocoa 1/2tsp baking powder 65g ground almonds 50g mini eggs

    For the filling:
    300ml double cream 75g milk chocolate, melted 1tsp vanilla paste 40g dark chocolate, melted 40g white chocolate, melted

    1. Preheat the oven to 190C/Gas 5. Line a 21cm x 31cm brownie tin with non-stick baking paper. Whisk the sugars and eggs until pale and thick, until a ribbon trail is left on the mixutre when the whisk is removed.

    2. Sift the flour, cocoa, baking powder and almonds, then fold to combine. Pour into the tin and cook for 12 mins. Cool for 5 mins, then turn out on to a sheet of baking paper, roll up and leave to cool.

    3. To make the filling, whip the cream until it forms soft peaks, add the milk chocolate and vanilla then stir through. Carefully unroll the roulade, spread with the cream filling, roll up again and transfer to a serving plate. Drizzle with dark and white chocolate and scatter with mini eggs.

    Spring meadow biscuits

    Takes 50 mins Makes 24

    You will need:
    125g butter, cubed 125g golden caster sugar 1tsp vanilla extract 175g plain flour 1 egg yolk

    To decorate:
    250g pack ready rolled icing Pink and yellow paste food colouring 1 egg white, lightly beaten Flower decorations Pink sugar sprinkles Wooden skewer Flower and butterfly cutters Tiny piping nozzle

    1. Put the butter and sugar in a food processor with the vanilla. Whizz for a few seconds. Add the flour and egg yolk and whizz until it forms a ball. Turn out on to a floured surface and knead the dough lightly for a couple of mins until smooth. Wrap in clingfilm and chill for 20 mins.

    2. Preheat the oven to 180C/Gas 4. Roll out the dough between two sheets of baking parchment. Use the cutters to stamp out shapes, then lift away the dough around them.

    3. Carefully lift the biscuits and paper on to a baking sheet and cook for 12-15 mins, until they’re firm and pale in golden. Cool for 5 mins, then use a palette knife to transfer them to a wire rack to cool completely. (The biscuits will keep undecorated in an airtight container for up to one week.)

    4. To decorate the biscuits: Divide the pack of icing into three. Dip a wooden skewer into the pink paste food colouring and knead into one portion of the icing until evenly coloured. Repeat with the yellow food colouring.

    5. Roll out the icing on baking parchment and stamp out flower and butterfly shapes, using the cutters. Brush the biscuits lightly with egg white and place the white, yellow and pink icing on top of the same-shaped biscuit. Also, brush the base of the flower decorations with egg white and secure in the centre of the flowers. Mark indentations on the butterflies, using the tip of the tiny piping nozzle, to create a pattern and add sugar sprinkles.

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