Easter is all about big family gatherings and even bigger feasts. Whether you are planning a big roast dinner or just want a few tasty Easter treats, we have gathered 6 easy Easter recipes for you to try.
Hot Cross Buns
Hot cross buns are a traditional Easter treat that are easy to make and perfect for sharing with family and friends. Here’s what you’ll need:
Ingredients:
- 500g strong white bread flour
- 1 tsp salt
- 75g caster sugar
- 2 tsp mixed spice
- 50g unsalted butter, diced
- 200g dried mixed fruit
- 7g fast-acting yeast
- 200ml warm milk
- 2 large eggs, beaten
- Zest of 1 orange
- For the crosses: 75g plain flour, 5-6 tbsp water
- For the glaze: 3 tbsp apricot jam
Time to Prepare: 15 minutes
Time to Cook: 25-30 minutes
Method:
- In a large bowl, mix together the flour, salt, sugar, and mixed spice. Rub in the butter until the mixture resembles breadcrumbs, then stir in the dried fruit and yeast.
- Add the warm milk, beaten eggs, and orange zest, then mix together to form a dough.
- Knead the dough for 10 minutes until smooth and elastic, then place in a lightly oiled bowl and cover with a tea towel. Leave to rise in a warm place for 1 hour, or until doubled in size.
- Divide the dough into 12 equal pieces and shape each into a ball. Place on a lined baking tray, leaving a gap between each one. Cover again and leave to rise for 30 minutes.
- Preheat the oven to 220°C/200°C fan assisted or gas mark 7.
- To make the crosses, mix the plain flour and water together to form a thick paste. Spoon into a piping bag if you have one and pipe a cross onto each bun.
- Bake for 25-30 minutes, or until golden brown.
- Heat the apricot jam in a small pan until melted, then brush over the hot buns. Serve warm or cold.
Not a fan of dried fruit? Mix the recipe up by substituting the dried fruit for chocolate chips!
Easter Nest Cupcakes
These cute cupcakes are perfect for kids and adults alike. Here’s what you’ll need:
Ingredients:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs, beaten
- 100g self-raising flour
- 1 tbsp cocoa powder
- 1 tbsp milk
- For the topping: 150g icing sugar, 50g unsalted butter, softened, 1-2 tbsp milk, mini chocolate eggs
- Cake cases
Time to Prepare: 15 minutes
Time to Cook: 20-25 minutes
Method:
- Preheat the oven to 180°C/160°C fan assisted oven or gas mark 4. Line a 12-hole muffin tin with paper cases.
- In a large bowl, beat together the butter and sugar until light and fluffy. Gradually beat in the eggs, then sift in the flour and cocoa powder and fold in gently.
- Stir in the milk to loosen the mixture, then spoon into the cake cases.
- Bake for 20-25 minutes, or until risen and springy to the touch.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- To make the topping, beat together the icing sugar, butter, and milk until smooth and creamy.
- Pipe the icing onto the cooled cupcakes, then top with mini chocolate eggs
Top Tip: For different coloured icing, separate the icing when made up into however many colours you want to use, one for each colour. Add a drop or two of natural food colouring to get the colour strength you require, mix and then pipe onto the cakes as above.
Roast Lamb with Mint Sauce
Roast lamb is a classic Easter dish that is both delicious and easy to prepare. Here’s what you’ll need:
Ingredients:
- 1 leg of lamb
- 2 cloves of garlic, thinly sliced
- 1 sprig of rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper
- For the mint sauce: 1 bunch of fresh mint, chopped, 2 tbsp white wine vinegar, 1 tsp caster sugar, 3-4 tbsp hot water
Time to Prepare: 10 minutes
Time to Cook: 1 hour 30 minutes
Method:
- Preheat the oven to 200°C/180°C fan assisted oven or gas mark 6.
- Make small incisions in the lamb and insert the garlic and rosemary into the meat.
- Rub the olive oil over the lamb, then season with salt and pepper.
- Place the lamb in a roasting tin and roast for 1 hour 30 minutes, or until cooked to your liking.
- For the mint sauce, mix together the chopped mint, white wine vinegar, and caster sugar in a small bowl.
- Add enough hot water to make a thick sauce, then season with salt to taste.
- Serve the roast lamb with the mint sauce on the side.
Serving suggestion: This roast lamb dish is great with new potatoes (Jersey Royals if they are available) or roast potatoes and spring greens and carrots.
Spring Vegetable Quiche
A quiche is a great way to showcase the delicious spring vegetables that are in season at Easter. Here’s what you’ll need:
Ingredients:
- 1 sheet of ready-rolled shortcrust pastry
- 200g asparagus, trimmed and cut into pieces
- 100g peas
- 1 small courgette, thinly sliced
- 100g feta cheese, crumbled
- 3 large eggs, beaten
- 150ml double cream
- Salt and pepper
Time to Prepare: 10 minutes
Time to Cook: 35-40 minutes
Method:
- Preheat the oven to 200°C/180°C fan assisted oven or gas mark 6. Roll out the pastry and use it to line a 23cm tart tin.
- Prick the base of the pastry with a fork, then bake in the oven for 10 minutes.
- Blanch the asparagus and peas in boiling water for 2 minutes, then drain and refresh under cold water.
- Arrange the asparagus, peas, and courgette slices in the pastry case, then sprinkle over the crumbled feta cheese.
- In a separate bowl, whisk together the eggs and double cream, then season with salt and pepper.
- Pour the egg mixture over the vegetables and cheese, then bake in the oven for 35-40 minutes, or until golden and set.
- Leave to cool for a few minutes before slicing and serving. Delicious!
Serving suggestion: this quiche goes really well with a mixed leaf salad and/or served with new potatoes. Add a generous helping of caramelised onion chutney as a counterbalance flavour, enjoy!
Carrot Cake
Carrot cake is a classic Easter dessert that is easy to make and always popular. Here’s what you’ll need:
Ingredients:
- 200g self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 150g caster sugar
- 150g carrots, grated
- 2 large eggs, beaten
- 150ml sunflower oil
- Zest of 1 orange
- For the icing: 200g cream cheese, 100g unsalted butter, softened, 200g icing sugar, zest of 1 orange
Time to Prepare: 15 minutes
Time to Cook: 35-40 minutes
Method:
- Preheat the oven to 180°C/160°C fan assisted oven or gas mark 4. Grease and line a 20cm round cake tin.
- In a large bowl, sift together the flour, cinnamon, ginger, and bicarbonate of soda. Stir in the caster sugar and grated carrots.
- In a separate bowl, whisk together the beaten eggs, sunflower oil, and orange zest.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Pour the cake batter into the prepared tin and bake in the oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, beat together the cream cheese, unsalted butter, and icing sugar until smooth and creamy.
- Stir in the orange zest, then spread the icing over the cooled cake.
Serving suggestion: If you want to be even more indulgent, add a dollop of clotted cream to the side of each slice.
Easter Egg Bark
This easy-to-make Easter egg bark is a great way to use up any leftover chocolate Easter eggs. Here’s what you’ll need:
Ingredients:
- 400g milk chocolate Easter eggs
- 100g white chocolate Easter eggs
- Mini chocolate eggs, to decorate
Time to Prepare: 10 minutes
Time to Cook: 10-15 minutes
Method:
- Line a baking tray with parchment paper.
- Break the milk chocolate Easter eggs into small pieces and place in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth.
- Pour the melted chocolate onto the prepared baking tray, spreading it out to an even thickness.
- Break the white chocolate Easter eggs into small pieces and place in a separate heatproof bowl set over a pan of simmering water. Stir until melted and smooth.
- Drizzle the melted white chocolate over the milk chocolate in a zigzag pattern.
- Use a toothpick or skewer to swirl the white chocolate into the milk chocolate to create a marbled effect.
- Decorate the bark with mini chocolate eggs, pressing them gently into the chocolate.
- Chill the bark in the fridge for 10-15 minutes, or until set.
- Once set, break the bark into pieces and serve.
If you don’t have left over Easter eggs (the very idea), then grab a bargain on Easter Monday when all the eggs left in the shops are reduced.
These 6 easy Easter recipes are sure to be a welcome addition to your Easter celebrations. Whether you prefer sweet or savoury dishes, there’s something here for everyone. So why not get into the Easter spirit and try making one of these delicious recipes today?
