Easy five-ingredient Easter baking recipes
The UK is undoubtedly a nation of chocolate lovers, with over 80 million Easter eggs typically sold over the period. But once the bunny’s work is done and the hunt is long over, you might find yourself with more than a few eggs still to devour, not to mention those hot cross buns nearing their best-before date.
It goes without saying that there are no end of uses for broken Easter eggs, from melting into the most wonderful hot chocolate, creating classic brownies or blondies, or adding depth to a slow-cooked chilli.
And when it comes to hot cross buns that are losing their bounce, a spritz of water and a warm through in the oven or air fryer should help bring back their former glory. Otherwise, think of them as you would leftover panettone or brioche – bread and butter pudding is a great place to start.
With the help of store-cupboard staples, there are plenty of easy ways to transform your Easter lingerers into brand-new puddings, biscuits and gifts. Each of these seasonal sweet treats calls for just five ingredients, to make delicious bakes to last the Bank Holiday weekend..
Simnel biscuits
These easy biscuits take inspiration from the flavours of a classic Easter simnel cake. The dough can be stamped into simple rounds or spring shapes, like these egg-delivering bunnies, using seasonal cutters.
Cook’s tip: Leave the biscuits plain or, to decorate, cut out shapes from thinly rolled marzipan and press on top of the cookies, adding currants or chocolate drops, if you like.
Timings
Prep time: 15 minutes
Cook time: 10-12 minutes
Makes
20-24
Ingredients
200g butter, at room temperature
100g caster sugar
250g plain flour
2 tsp mixed spice
75g currants, chopped almonds, marzipan or chocolate drops (or a mix), plus extra to decorate, if you wish
Method
Heat the oven 190C/170C fan/gas mark 5. Beat the butter and sugar together until light and fluffy.
Stir in the flour, spice and any flavourings and bring together with your hands to make a firm dough (add a splash of milk if the mixture feels dry).
Roll the dough out between two sheets of parchment to a thickness of around 3mm. Using a cutter, stamp out 20-24 biscuits, re-rolling any trimmings.
Transfer to two non-stick baking sheets and bake for 10-12 minutes until pale golden.
Leave to cool on the tray for 5 minutes then remove to a wire rack to cool completely.
Honeycomb chocolate tart
This simple tart can be made even quicker to prepare by using a readymade pastry case. The crunch of honeycomb makes a lovely contrast to the velvety filling, though it can be decorated instead with any leftover Easter chocolate.
Timings
Prep time: 15 minutes, plus chilling time
Cook time: 40-45 minutes
Serves
8-10
Ingredients
1 x 375g sheet shortcrust pastry
300g dark chocolate (which could be Easter egg chocolate)
300ml double cream
3 eggs, beaten
chocolate-coated honeycomb or mini eggs, to decorate
Method
Line a 23cm round, loose-bottomed tart tin with the pastry. Trim the edges and chill for 30 minutes.
Heat oven to 200C/180C fan/gas mark 6.
Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 minutes.
Remove the baking beans and parchment, and bake for a further 5 minutes until set and golden brown.
Meanwhile, set aside one square of chocolate then finely chop the rest and place in a heatproof bowl.
Bring the cream to the boil then pour over the chocolate then aside for 2 minutes. Mix until smooth then stir in the beaten eggs.
Lower the oven to 180C/160C fan/gas mark 4.
Pour the chocolate filling into the case and bake for 20-25 minutes until just set. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool. Chill until ready to serve.
Just before serving, grate over the reserved chocolate. Chop or smash the chocolate honeycomb or mini eggs with a rolling pin and scatter over the tart. Slice and serve.
Hot cross bun brown Betty
The secret of the brown Betty lies in its simplicity. The apple slices are tossed with sugar and spices and topped with buttery crumbs (in this case made from hot cross buns) for a warm and comforting pud.
Cook’s tip: Apples are traditionally used in this pudding and can be peeled or left with the skin-on depending on preference. You may like to add some sultanas or frozen berries or try it with pears.
Timings
Prep time: 10 minutes
Cook time: 30-35 minutes
Serves
4
Ingredients
50g butter, melted, plus extra for greasing
4 apples
2 tbsp light muscovado or caster sugar
1 tsp ground cinnamon or ground mixed spice
2-3 hot cross buns
Method
Heat the oven to 190C/170C fan/gas mark 5. Lightly butter a small ovenproof dish.
Core and slice the apples and toss with the sugar and cinnamon. Place in the dish, add two tablespoons of water, cover with foil and bake for 15 minutes.
Meanwhile, tear the hot cross buns into small pieces and mix with the melted butter.
Scatter the buttery pieces over the apples and return to the oven for 15-20 minutes until the topping is golden brown and the apples are cooked through. Serve with custard or a scoop of ice cream, if you like.
Chocolate flapjacks
Flapjacks are pretty hard to beat at the best of times but reach new heights when topped with a thick layer of creamy milk chocolate.
Cook’s tip: Any type of oats, rolled, porridge or whole will work well for these flapjacks.
Timings
Prep time: 10 minutes, plus cooling time
Cook time: 40-45 minutes
Makes
16-18
Ingredients
200g light muscovado sugar
2 tbsp golden syrup
225g butter
350g oats
200g milk chocolate (which could be Easter egg chocolate), broken into small pieces
Method
Heat oven to 150C/130C fan/gas mark 2. Line a 23cm square cake tin with baking parchment.
Gently heat the sugar, syrup and 200g butter in a saucepan, stirring occasionally until melted.
Stir in the oats along with a large pinch of salt. Tip into the prepared tin, levelling off the surface with the back of a spoon. Bake for 40-45 minutes until dark golden then leave to cool in the tin.
Melt the chocolate and remaining 25g butter in a heatproof bowl over a pan of barely simmering water.
Pour the melted chocolate over the flapjacks, spreading out evenly then leave to set. Cut in half then cut each piece into 8-9 bars.
Easter fudge
Creamy fudge is very simple to make at home using just a few ingredients. It will keep in an airtight container for up to two weeks to enjoy over the holidays and makes a lovely Easter gift.
Cook’s tip: If you don’t have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water – if it’s ready, it will form a soft, squidgy ball.
Timings
Prep time: 10 minutes, plus cooling time
Cook time: 20 minutes
Makes
36 squares
Ingredients
1 x 397g tin condensed milk
150ml whole milk
450g light muscovado sugar
125g butter
150g chopped chocolate or Easter eggs
Method
Line a 20cm square cake tin with baking parchment. Place both milks, the sugar and butter in a saucepan and heat gently, stirring until the sugar has dissolved.
Turn up the heat and simmer for 15 minutes or so, stirring frequently to ensure the mixture doesn’t catch on the base, until it reaches 115C on a sugar thermometer.
Leave to cool for 5 minutes then beat the mixture with a wooden spoon for 3-5 minutes until it thickens. For a crumblier texture, continue to beat until the mixture begins to turn matt.
Stir two thirds of the chopped chocolate into the fudge then spoon into the prepared tin, levelling off the surface with the back of a spoon. Scatter over the remaining chopped chocolate, then leave at room temperature until completely firm and set.
Carefully lift the fudge out onto a board and cut into small squares. Pack into an airtight tin or gift bag.
No-cook chocolate pots
Silky-soft rich chocolate creams that only take minutes to make. For an extra luxury, add a spoonful of salted caramel sauce to the centre of each chocolate pot.
Timings
Prep time: 10 minutes, plus chilling time
Serves
4
Ingredients
100g dark chocolate (which could be Easter egg chocolate), finely chopped
150ml double cream
125g mascarpone or soft cheese
3 tbsp icing sugar
Mini Easter eggs or cocoa powder, to decorate
Method
Place the chopped chocolate in a small heatproof bowl with a splash of the cream and melt in the microwave or over a pan of gently simmering water. Stir until melted then set aside to cool.
Beat the mascarpone, cream and icing sugar together until thick enough to hold its shape then gently fold in the cooled chocolate mixture.
Divide evenly between four small glasses or ramekins and chill until ready to serve. Decorate with chocolate eggs or a dusting of cocoa powder.
