Delish Easter desserts to make this year

Have fun with your family and make these super-cute cupcakes or opt for a decadent twist on a classic pudding (and a great way to use up any excess hot cross buns)! Courtesy of Opies.

Easter Bunny Cupcakes

Pictured top

Ingredients

• 125g Unsalted Butter, softened
• 75g Caster Sugar
• 2 large Eggs
• 125g Self-Raising Flour
• 1 tsp Baking Powder
• 50g Opies Cocktail Cherries, chopped (available from all major supermarkets)

For the buttercream icing

• 150g Unsalted Butter, diced
• 300g Icing Sugar
• ½ tsp Vanilla Extract
• Pinch of Salt

To decorate

• Pink decorating sugar
• 16 White Marshmallows
• 32 Edible Eyes
• 16 White Mini Marshmallows, halved widthways
• 8 Opies Cocktail Cherries, halved

Method

1. Pre-heat the oven to 190°C / fan 170°C / gas 5 and divide 16 paper cases between 2 muffin tins.
2. Beat the butter and sugar together until pale and creamy, then gradually add in the eggs until thoroughly combined.
3. Fold in the flour, baking powder and cherries and divide the mixture between the cases. Bake in the oven for 15-20 minutes until golden and firm. Transfer to a wire rack to cool.
4. Meanwhile make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl or stand mixer and beat well until light and fluffy. Add a pinch of salt and give one final stir.
5. Pipe icing over the cupcakes, then halve the larger white marshmallows at a diagonal angle. Empty the pink decorating sugar into a shallow dish, then dip the cut-side of each marshmallow into the sugar so the cut edge gets a good coating. Position two marshmallow halves upright per cake to make the bunny ears.
6. Pop two edible eyes into position, then lightly press a cocktail cherry half into the icing for the nose and finally two white marshmallow halves underneath for the mouth.

Caramel & Ginger Hot Cross Bun Bread & Butter Pudding

Courtesy of Opies.

Ingredients

• 6 hot cross buns, sliced into 4
• 3 large eggs
• 300ml whipping cream
• 300ml milk
• 1 tsp vanilla extract
• 75g golden caster sugar
• 3 balls of Opies Stem Ginger with Syrup, finely chopped, syrup reserved
• 3 tbsp Carnation caramel sauce

To serve

• Fresh warm custard
• Some of the leftover caramel sauce

Method

1. Take a large oven dish that will fit 6 hot cross buns comfortably and arrange the sliced hot cross buns in the dish.
2. In a large bowl whisk together the eggs, whipping cream, milk, vanilla extract, caster sugar and 2 tablespoons of the reserved stem ginger syrup.
3. Pour the batter evenly over the hot cross buns. Scatter over the finely chopped stem ginger, cover and leave in the fridge for a couple of hours to allow the hot cross buns to absorb the mixture. You could also leave it overnight. Pre-heat the oven to 190°C / 170°C fan / gas 3.
4. Drizzle over half of the carnation caramel sauce and cook in the oven for about 30-35 minutes, until the custard is set but still retaining a slight wobble.
5. Leave to cool slightly before serving with fresh custard and a little drizzle of caramel sauce.

Hot Cross Chocolate Muffins

A delicious alternative to the classic hot cross bun. They are delicious warm from the oven with their melting hazelnut-chocolate centres! If any are left to cool, microwave for 10 seconds.

Courtesy of Bonne Maman.

Ingredients

• 145g mixed dried fruit or sultanas and raisins
• Grated zest and juice of 1 large orange
• 1 tbsp ground cinnamon
• 1 tsp mixed spiced
• 190g self-raising flour
• ¼ tsp bicarbonate of soda
• 100g butter, melted
• 125ml buttermilk
• 1 egg
• 100g golden caster sugar
• Bonne Maman Hazelnut Chocolate Spread (available from all major retailers)
• Vanilla frosting or icing sugar to decorate

Method

1. Heat the oven to 180°C, 160°C fan, gas 4. Line a muffin tin with 6 deep ‘tulip’ cases.
2. Put the dried fruit in a small bowl with the orange rind and zest, spices and a good pinch of salt. Leave to soak for 20 minutes.
3. Meanwhile, put the next six ingredients in a bowl and stir well until evenly mixed then fold in the soaked fruit.
4. Put two generous tablespoons of muffin mixture in the base of each muffin case. Drop two teaspoons of Hazelnut Chocolate Spread on top then cover the spread with the remaining muffin mixture.
5. Bake for about 20-25 minutes or until well-risen and firm to the touch.
6. To make a cross on top, pipe or drizzle with frosting or a thick paste of icing sugar and water. Or drizzle with extra Hazelnut Chocolate Spread.

Rocky Road

Utterly scrumptious and so simple to make! And, it can be made in advance and kept in the fridge for up to 2 weeks.

Courtesy of Bonne Maman.

Ingredients

• 350g milk chocolate, roughly chopped
• 200g Bonne Maman Hazelnut Chocolate Spread
• 30g unsalted butter
• 200g shortbread finger biscuits, thickly sliced
• 100g mini marshmallows
• 50g freeze-dried whole raspberries or raspberry pieces
• 30g chopped pistachio nuts
• 100g mini chocolate Easter eggs, roughly chopped

Method

1. Line a tin, at least 2.5 cm deep and 20cm square with baking paper.
2. Put the milk chocolate, Hazelnut Chocolate Spread and butter in a large heatproof bowl and place over a pan of very gently simmering water. Leave for 10-15 minutes or until all the ingredients have melted. Alternatively, melt the ingredients together in a microwave on low heat in 15 – 30 second bursts.
3. With a wooden spoon or spatula, gently stir the chocolate mixture until smooth then fold in all the remaining ingredients, except the chopped Easter eggs, while everything is still warm. Spoon into the prepared tin and scatter the chopped chocolate eggs on top.
4. Chill in the fridge to set for at least an hour then cut into generous fingers.

Hazelnut Chocolate Easter Biscuits

An easy, chocolatey cookie dough using just 3 (yes, really!) ingredients – a deliciously fun family recipe. They also make a great present!

Courtesy of Bonne Maman.

Ingredients

• 210g jar Bonne Maman Hazelnut Chocolate Spread
• 210g self-raising flour
• 70 ml milk
• Extra Hazelnut Chocolate Spread, coloured fondant and icing to decorate

Method

1. Heat the oven to 180°C, 160°C fan, gas 4. Line two baking trays with baking paper.
2. Put the Hazelnut Chocolate Spread and flour in a bowl and rub together until the mixture forms fine ‘breadcrumbs’. Add the milk and stir with a wooden spoon until the dough starts to come together. Knead with your hands and make a smooth ball.
3. Roll the dough out between two sheets of baking paper to the thickness of a pound coin. Stamp out shapes using a variety of cutters.
4. Bake the biscuits for 7-10 minutes depending on size. The dough should just be firm to the touch. Leave to cool a little on the baking sheet then lift off onto a cooling rack.
5. Roll out the coloured fondant slightly thinner than the biscuit dough. Stamp out the same number of shapes.
6. Spread the cold biscuit bases with a little Hazelnut Chocolate Spread and press the corresponding icing shape on top. Decorate with extra fondant shapes and piped icing.