I prefer baking over cooking and I prefer Easter over any other holiday so why not combine the two loves and share a couple of easy Easter baking recipes?
Hot Cross Bun Muffins
I say I love Easter but it’s not till this year that I tried hot cross buns for the first time. My excuse is that we don’t have them in Sweden and that I don’t like raisins in bakes. In the last couple of years, so many new flavours, alongside the original recipe, has launched so even I can enjoy them. I have seen salted caramel and even blueberry hot cross buns but I bought the apple and cinnamon flavoured to make Sainsbury’s Hot Cross Bun Muffins. Never having eaten hot cross buns before, I didn’t dare make my own so I went for a much easier recipe instead, still with a hot cross bun element.
5 hot cross buns
200g caster sugar
3 medium eggs
270g plain flour
1 x 75g sachet instant custard powder
1 tbsp baking powder
- Line a 12-hole muffin tin with muffin cases
- Slice the hot cross buns and spread with 40g of the butter and the marmalade. Cut into small pieces, 1cm square. Leave to the side
- Whisk together the remaining butter and sugar until light and fluffy. Add in the eggs, one at a time. Fold in flour, custard powder and baking powder
- Add the milk and whisk on a low speed until combined
- Stir in the hot cross bun pieces
- Use spoons to divide up the mix into the 12 muffin cases
- Bake in the oven for 20-25 minutes on 160 degrees, if using a fan oven
- Cool in tin for 10 minutes
I have used the same recipe for some chocolate brioche muffins, substituting the hot cross buns with chocolate brioche and the marmalade with chocolate spread. Check out my Instagram to see how those turned out.
I was kindly sent some gingerbread and ginger biscuits (orange and chocolate) from Horsham Gingerbread* and the latter I wanted to use in a recipe. They’re perfect for Rocky Road. The gingerbread on the other hand is best served on its own, with a white hot chocolate. Yes, that’s a thing and for Easter, Whittard of Chelsea has a couple of exclusives. I treated myself to the lemon meringue flavour which complements the gingerbread perfectly.
Easter Rocky Road
Remember I said I don’t like raisins in bakes? Many might say you should have them in rocky road but I disagree. Rocky Road tastes so much better without. Taking inspiration from Tesco’s food magazine, I made the following Easter Rocky Road.
100g unsalted butter
225g dark chocolate
2 tbsp syrup
100g orange & chocolate ginger biscuits*
75g mini Easter eggs
25g Easter marshmallows
- Melt butter, dark chocolate and syrup together
- Break the biscuits and Easter mini eggs. Cut the marzipan and marshmallows into small pieces
- Mix all ingredients together and poor into an over proof dish
- Cover and place in the fridge until set
- Cut into desired size pieces
How will you be enjoying Easter this year? Do you bake anything or do you prefer the classic chocolates and bakes not to be tampered with?
*PR sample. All views, words and photos are as always my own.