22 March 2021
- Easter bunny pancakes
- 50g self-raising flour
- 50g wholemeal flour
- 2 small eggs , separated
- 150ml skimmed milk
- oil , for frying
- a few raisins for bunny paws
- 30g banana , sliced into rounds for the tails
- extra chopped fruit , to serve
Put both the flours into a large bowl and whisk to break up any lumps. Add the egg yolks and a little of the milk, whisking to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.
In a separate bowl whisk the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep in as much air as possible.
Heat a large non-stick pan over a medium heat and carefully wipe it with some oiled kitchen paper. Using a large spoon, add a generous dollop of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin strips for ears. Fit all the bunny components into the pan, or cook them in batches.
Flip the pancakes after a minute or two, once the edges are set, the base is golden brown and bubbles start to pop on the surface. Cook for another min until golden brown.
- Lemon drizzle simnel slices
- oil , for the tin
- 250g butter , softened
- 250g golden caster sugar , plus 50g for the topping
- 2 large lemons , zested and juiced
- 3 large eggs
- 200g plain flour
- 100g ground almonds
- 2 ½ tsp baking powder
- 50ml milk
- 100g mixed dried fruit
- 300g marzipan , chilled
- 50g icing sugar
Heat oven to 180C/160C fan/gas 4. Oil and line a baking tin with baking parchment.
Beat the butter and sugar with most of the lemon zest until pale and fluffy.
Add the eggs one at a time, mixing constantly, then add the flour, almonds and baking powder, and keep mixing until you have a smooth cake batter. Stir in the milk and dried fruit.
Scrape half the cake batter into the tin and level the surface. Grate half the marzipan onto the batter to create an even layer, then cover with the rest of the batter.
Level the top and bake for 35-40 mins or until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Mix the remaining caster sugar with a quarter of the lemon juice, then drizzle over the cake while still warm. Leave the cake to cool in the tin.
Mix the icing sugar with enough lemon juice to make a drizzly icing – 2-3 tsp should be enough. Divide the rest of the marzipan into 11 even lumps and roll into balls. Drizzle the icing over the cake, top with the marzipan balls and sprinkle with the remaining lemon zest.
- Hot cross bread & lemon pudding
- knob of butter , for the dish
- 4 stale hot cross buns
- 200g lemon curd
- 2 large eggs
- 200ml double cream
- 200ml milk
- ½ tsp vanilla extract
- 4 tbsp caster sugar
- little lemon zest
- cream or vanilla ice cream , to serve (optional)
Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream.
- Cheese & Cracker Chicks
- Cheese of your choice
- Carrot slices
- Frozen Banana Animal
- ice lolly sticks
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
- Yellow oil-based food colouring
- Decoration – sweets & marshmallows
Cut the bananas in half and remove the peels. Gently add a stick and place on a baking sheet lined with wax paper, and transfer to your freezer for at least 2 hours or overnight.
Melt the chocolate chips and dip bananas in and add decoration of choice.
- Orange and marzipan hot cross cupcakes
- 165g unsalted butter, room temperature
- 165g caster sugar
- 175g plain flour, plus 1 tbsp for the currants
- 3 eggs
- 1 tsp baking powder
- 1 tsp mixed spice
- ½ orange, zested
- 75g currants
- 50g mixed peel
- 100g white marzipan
Preheat the oven to gas 4, 180°C, fan 160°C and line the holes of a muffin tray with 12 cupcake cases.
In a large bowl, beat together the butter and sugar until light and fluffy. Mix in the flour, eggs, baking powder, mixed spice and orange zest until just combined. Be careful not to over-mix or the cupcakes will be tough.
Toss the currants and mixed peel in the extra 1 tbsp flour, until coated. Using a wooden spoon, fold into the mixture.
Divide between the muffin cases. Bake for 22-25 mins, until golden and a skewer inserted into the middle comes out clean. Remove the cases from the tin; leave to cool.
Roll out the marzipan to about as thick as a 10p piece. Cut into strips and lay over the cupcakes in a cross shape, dabbing with a little water to help them stay in place.
Top with the remaining zest.
- Easter Biscuits
- 150g butter, softened
- 100g caster sugar
- 1 lemon, finely grated zest
- 2 large free-range egg yolks
- 225g plain flour, plus extra for rolling out
- 50g currants
- 200g royal icing sugar
- 40 mini eggs
Pre-heat the oven to 180C/160C Fan/Gas 4.
Line 2 baking trays with baking paper. Put the butter, caster sugar and lemon zest in a large bowl and mix with a wooden spoon.
Stir in the yolks, sift in the flour and add the currants. Mix until clumps form, then make into a large lump with your hands.
Lightly flour a rolling pin and work surface. Roll dough to the thickness of £1 coin. Cut into biscuits and put on a baking tray.
Ask an adult to put the biscuits into the oven for 12 minutes. Take out and leave to cool.
Mix the icing sugar with 2 tablespoons water. Spoon on to biscuits and decorate with eggs.
Posted by Miss Edmunds