Hey, who says Easter is only for the kids? We’ve found six deliciously decadent, easy-to-make treats so that you too can indulge this holiday. (Don’t worry, we didn’t skimp on the chocolate!)
RASPBERRY AND CHOCOLATE BREAD AND BUTTER PUDDING
Recipe courtesy of Staffords. Makes 8 servings.
Ingredients
Butter
1 jar fruity raspberry jam
10 slices white bread, crusts removed
75g Magicmelt Choc Chips
4 medium free-range eggs
1½tsp Vanilla Extract with Seeds
2tbsp icing sugar
450ml low-fat milk
Method
Generously spread butter and jam onto the bread. Cut into triangles. Layer into a 2-litre ovenproof dish, scattering the chocolate chips between the slices.
Whisk together the eggs, vanilla extract, icing sugar and milk. Pour over the bread and leave to soak for one hour.
Heat the oven to 180°C and bake the pudding for 30 – 40 minutes, until golden and just set.
Top with extra chocolate chips and and some fresh raspberries.
PEANUT BUTTER TIRAMISU COCKTAIL
Recipe courtesy of Antonella Tuscan Tiramisu. Makes 1 serving.
Ingredients
- 30ml Antonella Tiramisu Cream
- 15ml white rum
- 15ml smooth peanut butter
- 45ml fresh cream
- 1 cup of ice
- Chocolate syrup for garnish
Method
- In a martini shaker, combine the Antonella Tiramisu liqueur, rum and peanut butter.
- Stir until the peanut butter is dissolved into the alcohols.
- Add the cream and ice then shake to chill and combine.
- Prepare a martini glass by pouring the chocolate syrup in the glass to decorate.
- Pour the cocktail through a strainer into the prepared glass and serve immediately
QUIRKY EASTER CHICKS
Recipe courtesy of Skinny Scoop. Makes 2 servings.
Ingredients
- 2x 175ml tubs ‘Vanilla Camilla’
- 50g organic coconut flakes, lightly toasted
- 2 raw almonds
- 6 goji berries
- 4 raw cacao nibs
Method
Allow the ice cream to melt slightly. Use a butter knife to loosen it from the tub.
Turn upside down onto a small bowl, and carefully pop the ice-cream out the tub.
Cover with lightly toasted coconut flakes and add the features: an almond for the beak, the cacao nibs for the eyes and the goji berries for the combs.
Place back in the freezer until ready to serve.
GLUTEN FREE HOT CROSS BUNS
Recipe courtesy of Fresh Earth Food Store. Makes 12 servings.
Ingredients
440g Fresh Earth gluten free bread mix
460ml water
85g coconut oil
35g instant yeast
20g molasses
15g Cinnamon
10g mixed spice
180g soaked raisins
Method
Pour the water into a bowl and add the yeast through the water.
Add the bread mix and the rest of the dry ingredients to the bowl. Mix on a low speed for two minutes.
Scrape the sides of the bowl and add oil. Add in the raisins and mix on low for another two minutes.
Scale the dough into 90g pieces and roll into bun shapes. Place on a baking tray.
Prove at 34°C for 5 – 10minutes. Once proved add the white cross (Fresh Earth pre-mix and water mixed together to form a dough).
Bake at 180°C for approximately 30 minutes or until done. Brush the buns with honey or golden syrup for a sticky glaze while they’re still hot.
SPICY EASTER MUFFINS
Recipe courtesy of Snowflake. Makes 12 servings.
Ingredients
Snowflake Easymix Bran Muffin Mix
2 eggs
125ml cooking oil
200ml water
5ml ground mixed spice
5ml ground cinnamon
200ml dried fruit mix
Method
- In a bowl, add the mixed spice, cinnamon and dried fruit to the dry Easymix.
- Mix together water, eggs and cooking oil. Add the dry ingredients mix, and whisk into a smooth batter.
- Spoon the mixture into a greased muffin tray, and bake at 180°C for 10 – 15 minutes.
- Serve with lashings of butter.
WHITE CHOCOLATE AND CREME EGG BAKED CHEESECAKE
Recipe courtesy of CADBURY Dairy Milk Chocolate. Makes 10 servings.
Ingredients
- 1½ cups chocolate biscuit crumbs
- 100g butter, melted
- 750g cream cheese, softened
- 1 cup caster sugar
- 3 eggs, lightly beaten
- 1 cup sour cream
- 225g white chocolate, melted and cooled slightly
- 6-8 Creme Eggs, halved
Method
- Combine the biscuit crumbs and butter. Press into the base of a greased and fully paper lined 24cm round pan. Chill.
- Beat cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate.
- Pour the filling into the prepared base and arrange the Creme Eggs around the cheesecake.
- Bake in a moderately slow oven at 160°C for 40 – 45 minutes or until just set. Cool in the oven with door ajar. Chill before serving.
