Our Favourite Easter Recipes
Posted 30/03/2015 by BrightHouse Team
Easter is a great time to get together with the family and cook up something special in the kitchen. Everyone loves the classic chocolate Easter egg, but there are all sorts of special treats you can make yourself at home too.
Here are some great Easter recipes and fun ideas that are easy to make with kids:
Chocolate Egg Lollies
- 400g brownies or un-iced chocolate cake
- 100g dark chocolate, melted
- 200g white chocolate, broken into chunks
- Sprinkles, edible glitter etc, for decorating
- 2kg bag of rice (for standing the lollies in while they set)
- About 20 lolly sticks or skewers (avoid sharp points)
Tip the rice into a deep cake tin or large bowl, so that it’s deep enough to stand a lolly stick up in. Cover the rice in cling film so you can still use it afterwards.
Crumble the brownies into a food processor, and pour in the melted dark chocolate. Blend in the food processor until well mixed. Scoop out around a tbsp. of mixture for each lolly, and roll them into egg shapes with your hands.
Gently poke a lolly stick about half way into each one, and stand up in the rice. Chill in the fridge for 2-3 hours until they’re really firm.
Melt the white chocolate in a bowl set over a pan of gently simmering water, then let it cool for a few minutes so that it thickens slightly. Dip each of the eggs into the white chocolate so they are completely coated. Let any excess chocolate drip back into the bowl, then stand the lolly back in the rice.
Tip your decorations into small bowls and dip each lolly in, rolling them around so they are coated. Chill the lollies again for a few hours, or preferably overnight, so the chocolate is properly set.
- 115g softened butter
- 115g caster sugar
- 115g self-raising flour, sieved with 1 tbsp of cocoa and ½ tsp of baking powder
- For the icing:
- 85g softened butter
- 1-2 tbsp of milk
- 225g icing sugar, sieved
- 1 heaped tbsp cocoa
- 100g mini chocolate eggs, to decorate.
Pre-heat your oven to 190°C / 170°C fan / gas mark 5.
Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2-3 minutes until properly mixed. Spoon the mixture evenly between 12 cupcake cases in a muffin tin, and bake in the oven for around 15-20 minutes.
Once cooked, remove the cakes from the tray and let them cool on a wire rack.
Beat all the icing ingredients together in mixing bowl until smooth. Spread or pipe the icing to form a nest on top of each cake, then place a few mini chocolate eggs in each one.
- One egg per person
- 1 tsp of cress seeds per person
- 1 cotton wool ball per person
- Felt tip pens, acrylic paints etc, for decorating
Carefully remove the top of each egg, so you leave the bottom two-thirds or so intact. Empty the shells (saving the eggs if you wish) and carefully wash them out. Now the kids (or adults) can decorate the shells how they like, and design a face for each one.
Once the eggs are dry, dip a cotton wool ball in a little water, squeezing off any excess. Place one ball inside each of the shells, then sprinkle a tsp of cress seeds into each one.
Sit the shells in eggcups and leave in a dry, well-lit place for about a week – a windowsill is perfect. The cress will start to grow in just a few days, making fun tufts of green hair for the eggs. You can even give them a trim and use the cress in salads or sandwiches!
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