There’s not a better way to celebrate Easter than to get the kids together and bake some yummy treats in the kitchen that the whole family can then enjoy. Here are three eggtastic recipes which are easy enough for the kids to follow and tasty enough for the adults to enjoy eating!
Chocolate crispy cakes
Serving size 6
- 5 Mars bars, chopped
- 150 grams butter, chopped, plus extra for greasing
- 100 grams Rice Krispies, or other puffed rice cereal
- 75 grams plain chocolate
- Grease a 20 cm/8in square, deep-sided tin with butter.
- Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
- Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will become smooth.
- Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
- Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.
- Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.
- Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.
Serving size 6
- 225 grams plain chocolate, broken into pieces
- 2 tablespoon golden syrup
- 50 grams butter
- 75 grams cornflakes
- 36 mini chocolate eggs
- Line a 12-hole fairy cake tin with paper cases.
- Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water).
- Stir the mixture until smooth.
- Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
- Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Perfect Easter carrot cake
Serving size 6
For the cake:
- 5 medium-sized carrots, sliced
- 1 orange, juice only
- 125 milliters corn oil
- 375 grams caster sugar
- 4 free range eggs, separated
- 350 grams plain flour
- 15 grams baking powder
For the filling:
- 500 milliters double cream
- 2-3 tbsp orange liqueur
For the topping:
- 110 grams icing sugar
- 1.5 tablespoon orange liqueur
- 1.5 tablespoon water
- Preheat the oven to 180 C/gas 4.
- Grease a 30 cm round cake tin with butter.
- To make the cake: place the carrots in a medium pan, just cover with water and add the orange juice. Bring to the boil and cook until tender. Drain, but do not cool.
- Put the carrots, corn oil, sugar and 4 egg yolks in to blender or food processor and blend to a purée. Leave to cool.
- Whisk the egg whites until stiff and set aside.
- Place the carrot purée in a mixing bowl and gently fold in the flour and baking powder and mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 40-45 minutes until golden and cooked.
- Remove from the oven and leave to cool on a wire rack.
- Whisk the double cream until thick but not stiff and gradually stir in the liqueur.
- When the cake is cold, cut it in half horizontally and sandwich with the whipped cream.
- Sift the icing sugar into a bowl and stir in the liqueur and water until thick enough to coat the back of a spoon. Drizzle over the cake and leave to set.