Easter treats to make with the kids

Chocolate Easter nests

  • 225g/8oz plain chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g/2oz butter
  • 75g/3oz cornflakes
  • 36 mini chocolate eggs
  1. Line a 12-hole fairy cake tin with paper cases.
  2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.
  3. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
  4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

easter egg nests

Hot-cross Buns (BBC Good Food recipe)

  • 500g strong white bread flour
  • ½ tsp salt
  • 2 heaped tsp mixed spice
  • 50g caster sugar
  • 50g butter , chopped into cubes
  • 200g mixed dried fruits
  • 7g sachet easy-blend dried yeast
  • 200ml milk
  • 2 eggs

For the crosses and glaze

  • 3 tbsp plain flour
  • honey or golden syrup, for brushing
  1. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
  2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
  3. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
  4. Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
  5. When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
  6. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

hot cross bun
Frozen Chocolate Bananas

  • 4 large ripe bananas, peeled and cut into thirds crosswise
  • 3/4 cup semisweet or bittersweet chocolate chips, melted
  • 1/4 cup shredded coconut
  1. Line a baking sheet with parchment or wax paper. Insert a popsicle stick into each piece of banana. Cover each piece with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.)
  2. Place the bananas on the baking sheet and freeze until frozen, about 2 hours.
  3. At about 100 calories a piece you cant go wrong with these!

frozen banana

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