A selection of Easter Baking Recipes that will delight all your family and friends. From glorious gateaux, & hot cross buns to lemon tray bakes, I have shared some of my favourite recipes for you in one place.
And some Easter Sunday Tea Tray Supper Recipes
A selection of Easter Baking Recipes that will delight all your family and friends. From glorious gateaux, & hot cross buns to lemon tray bakes, I have shared some of my favourite recipes for you in one place.
Easter is a favourite festival of mine – a spring celebration that heralds lighter nights and mornings, as well as sunny days, blossom and the start of the outdoor eating, hopefully!
It’s a time of eggs, and not just chocolate ones; cakes, sweet enriched fruit buns and the new season’s spring lamb.
My selection of Easter Baking Recipes are favourites with me, as well as my family (and friends), and some of the recipes are extremely simple to prepare.
As well as some classic Easter baking recipes, I have shared some traditional recipes that are asscoiated with this time of year.
I hope you will find lots of inspiration in the following recipes, and please do let me know if you make any of them – I alwasy love reading your comments. Happy Easter to you all, Karen
Easter Baking Recipes
This No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake recipe is easy to make, looks fabulous, tastes divine and even the children can make it with adult supervision. Use any biscuits that suit, I used amaretti biscuits for an almond twist, but digestive biscuits work well too.
This delightful diary-free cake hides a fun secret – cut into its light as a feather crumb, and you will see a myriad of rainbow flecks inside, like confetti, hence its rather jolly name of a Funfetti or a Confetti Cake! Chiffon Cake recipe adapted from Woman and Home. (You MUST use the correct type of “sprinkles”, the wax coated ones, and not the sugar paste ones
This spectacular Simnel Cake is so easy to make. Baked in a loaf pan, as opposed to the usual round cake tin, it has a fabulous fresh orange drizzle icing, and is decorated with edible flowers (made from wafers and rice paper) as well as mini chocolate eggs and bay leaves. Make this for Mothering Sunday (Mother’s Day) for your mum, or for the Easter Sunday tea time table. It’s a wonderful Spring cake, but it would be enjoyed by friends and family all year round.
My recipe for Lemon & Elderflower Cake with Raspberries is a stunner! It’s a really beautiful spring/summer show-stopper gateau-type cake that uses seasonal elderflower cordial and lemon curd.The base cake mixture is a Victoria Sandwich, a British classic that works well with all of the other British ingredients and preserves.
These pretty little Lemon Curd Fairy Cakes are so easy to make, and even easier to eat! Made with a standard Victoria sponge cake recipe, they are decorated with lemon buttercream and a dollop of delectable lemon curd. The final flourish is a little edible flower, in this case, primroses and primulas.
Mini Chocolate Drizzle Bundt Cakes
Pretty little vanilla sponge cakes that have been baked in mini bundt moulds and are drizzled with white chocolate; these mini bundts are then decorated with mini chocolate eggs and seasonal sprinkles or hundreds and thousands. Just perfectly pretty (and delicious) for the Easter Sunday tea time table.
From start to finish, including cooling time outside, my Easter Nest Cakes were on the table in just under an hour. These cakes are just as pretty as they appear in the telly and I can see all sorts of flavour variations, such as: chocolate orange, salted caramel, vanilla and white chocolate, lemon and poppy-seed and triple chocolate with chocolate cakes, chocolate chips and the chocolate nest on top. IThese cakes certainly came out light and fluffy and my added vanilla extract added an aromatic flavour to the cakes.
My recipe for Creme Egg Chocolate Drizzle Cake was commissioned by Great British Chefs, and if you fancy making this fabulous cake, then the recipe is here: Creme Egg Chocolate Drizzle Cake on Great British Chefs. But, I’ve not finished just yet with my chocolate baking, so do pop back after the weekend to see what other Easter treats I have up my sleeve……and if you fancy something chocolate for breakfast, then why not make a batch of my CHOCOLATE ORANGE CURD to spread on your toast, or even your Hot Cross Buns.
The History of Traditional Hot Cross Buns and Hot Cross Bun Recipe
If you have a bread machine, you can start the dough in the machine up to the second proving stage. Add the dried fruit 5 minutes before the end of kneading or when your bread machine beeps.
Traditional Hot Cross Buns for Easter in the style of Brioche
This year I have decided to go a little “off piste” with my buns, in a manner of speaking! I will be using my old family recipe, as it really is a winner, but, I will be baking these buns in a muffin tray this year, in the manner of a French Brioche. I decided that we are going to go dainty for Easter tea, with smaller buns that are also a pretty shape; I was going to bake them in some traditional brioche moulds, but as they are vintage moulds, they are considerably smaller than the modern-day silicone moulds, and greed overtook “dainty” on that score.
Easy No Knead Sourdough Hot Cross Buns
Easy No Knead Sourdough Hot Cross Buns – These no-knead sourdough hot cross buns take 24hrs to make, from start to finish, but it’s all passive time. I use a mix of Wholemeal Spelt and White Flour for a lovely nutty taste and texture.
Today’s recipe is for Coventry God Cakes, a traditional regional recipe from The Midlands in England.
These triangular puff pastry pies are filled with mincemeat, with an optional slug of rum added, and are baked with an egg white and sugar coated glaze.
Traditionally given by godparents to their god children on their confirmation, or at Easter, the triangular shape and markings is said to represent The Holy Trinity.
These lovely little Lemon Shortbread Squares are the perfect one tray bake for Easter, or for any other special occasion. They only have 6 main pantry and store cupboard ingredients in them, apart from the edible decorations, and are very easy to make. I have suggested decorating them with mini chocolate eggs and sugar paste flowers. However, they would also be fabulous when decorated with edible crystallised flowers such as primroses, violets and rose petals. If you don’t have any decorations to hand, then I promise you that these Lemon Shortbread Squares are just as delicious when sprinkled with icing sugar.
These beautifully decorated Traditional Easter Pace Eggs are made with 100% natural dyes, and spring flowers, herbs and leaves.
Traditional Easter Pace Eggs is a very old British traditional method of colouring and dying eggs that are boiled and eaten on Good Friday & throughout the Easter weekend.
There are commercial dyes available nowadays, but I still prefer the traditional natural methods of colouring my Traditional Easter Pace Eggs, with onions skins, You can also use red cabbage, spinach & beetroot water for other colours.
A GOOD FRIDAY PIE: WILD GARLIC AND BLUE WENSLEYDALE TART
A delightful seasonal tart that makes good use of wild garlic in the spring, and also uses Blue Wensleydale cheese, which is fabulously creamy, crumbly and light in flavour, compared to other blue cheeses. When wild garlic is not in season, just substitute spring onions and a couple of garlic cloves for a similar taste and flavour. Similarly, Blue Wensleydale cheese can be substituted with another mild blue cheese too.Serve a slice of this tart with fresh seasonal greens and salad, or as I served it, with new potatoes and wild garlic butter.
Easter Eggy Bread: Raspberry & Vanilla “Pain Perdu” (French Toast)
A super easy and yet extremely tasty way to use up old (stale) bread, this recipe for “Pain Perdu” (French Toast, Eggy Bread) makes a perfect breakfast or brunch dish for the weekend or a special breakfast gathering, such as Easter or Christmas. Serve with home-made raspberry jam and fresh raspberries when they are in season. Vanilla sugar is easy to make at home and I have a recipe here: French Lavender and Vanilla Sugar (just omit the lavender)
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