Hot Cross Buns

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

• Cooking Time Prep 45 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  242

• Protein

  6g

• Carbs

  44g

• Fat

  6g

• Saturates

  3g

• Fibre

  1g

• Sugar

  14g

• Salt

  0.46g

Ingredients

• For the dough
• 450g strong white flour, plus extra for dusting
• 2 x 7g sachets easy-blend yeast
• 50g caster sugar
• 150ml warm milk
• 1 egg, beaten
• 50g unsalted butter, melted, plus extra for greasing
• oil, for greasing
• The spices and dried fruit
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp grated nutmeg
• 100g currants
• To decorate
• 4 tbsp plain flour
• 2 tbsp granulated sugar

Directions

1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough-start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size-this will take about 1 hr depending on how warm the room is.
3. Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions-I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
4. Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
5. When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

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Caramelised White Chocolate Ginger Caramel & Macadamia Tarts

This stunning patisserie-standard, mousse-like dessert from Great British Bake Off winner Edd Kimber is pure indulgence on a plate

• Cooking Time Prep 1 hr, 30 mins
  Cook 2 hrs, 15 mins
• Skill Level For the keen cook
• Servings Makes 6 tarts

Nutrition per serving

• Kcalories

  1444

• Protein

  16g

• Carbs

  105g

• Fat

  108g

• Saturates

  53g

• Fibre

  4g

• Sugar

  80g

• Salt

  0.5g

Ingredients

• For the sweet pastry
• 200g plain flour, plus extra for dusting
• 20g ground almonds
• 40g icing sugar
• pinch of salt
• seeds from ½ vanilla pod
• 125g unsalted butter, diced and chilled
• 1 large egg yolk
• For the caramelised white chocolate
• 375g white chocolate (minimum 30% cocoa butter content - we used Green & Black's), broken into pieces
• For the caramelised white chocolate bavarois
• 170ml whole milk
• 3 large egg yolks
• 55g golden caster sugar
• 2½ sheets leaf gelatine
• 150g caramelised white chocolate (from above)
• 170ml double cream
• For the ginger macadamia caramel
• 120ml double cream, plus extra if needed
• 5cm piece ginger, peeled and sliced
• 150g golden caster sugar
• 10g unsalted butter
• 200g macadamia nuts, roughly chopped and toasted
• For the caramelised white chocolate glaze (see tip, below)
• 225g caramelised white chocolate (from above)
• 140ml double cream
• You will also need
• 6 x 8cm round tartlet cases or crumpet moulds
• 6-hole 7cm silicone dome mould

Directions

1. For the sweet pastry, put the flour, almonds, icing sugar, salt and vanilla seeds into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again until fully combined. If the pastry isn't coming together into a uniform mass, add chilled water, 1 tsp at a time, and pulse until the dough starts to come together. Be careful not to overwork the dough as you will make the pastry tough, and it's likely to shrink more when cooked. Tip the dough onto a lightly floured work surface and lightly knead until smooth and uniform in colour. Wrap in cling film and chill until needed.
2. To make the caramelised white chocolate, heat oven to 120C/100C fan/gas ½. Put the chocolate on a large baking tray and bake for 45 mins-1 hr, giving it a good stir every 10 mins, until it's a light golden brown-almost the colour of peanut butter. After 45 mins or so, the chocolate may start to look chalky or seized, but should become smooth again after a good stir. If not, don't worry, as it will be melted again in the next stage. Scrape the chocolate into a bowl, cover and set aside.
3. For the bavarois, pour the milk into a medium saucepan and bring to the boil. Meanwhile, put the egg yolks and sugar in a bowl and whisk together. Put the gelatine in a small bowl of cold water and leave to soften for 3-5 mins. Once the milk has come to the boil, pour onto the egg mixture while whisking quickly together to prevent the eggs scrambling. Pour back into the pan and cook, stirring constantly, until the custard thickens (if you have an instant-read thermometer, it should be 75-80C). Pour the custard into a bowl and add 150g of the caramelised chocolate and the gelatine (squeezing out the water), stirring until both have melted. Sieve through a fine mesh sieve to remove any lumps from the chocolate. Cover the bowl with cling film and chill until the custard has cooled and started to set around the side of the bowl-but don't leave for too long or it will set completely. Whip the cream until it holds soft peaks and carefully fold this through the custard until smooth and fully combined. Pour the mixture into the holes of your silicone dome mould and carefully place in the freezer until frozen solid (best left overnight).
4. Now bake your tart cases. Remove the pastry from the fridge and allow to soften slightly for 15 mins before rolling out until it is around 2mm thick. Cut out rounds of pastry just larger than the 6 tartlet cases and use to carefully line. Place the lined cases onto a parchment-lined baking tray and chill in the fridge or freezer until the pastry is firm. Heat oven to 180C/160C fan/gas 4. Line the tarts with a piece of parchment and fill with baking beans or rice. Bake the tarts for 20 mins, then remove the parchment and beans, and bake for a further 5-10 mins until the bases of the tarts start to brown. Allow the tarts to cool fully.
5. For the ginger macadamia caramel, put the cream and ginger in a small saucepan and bring to the boil. Remove the pan from the heat and cover with a lid, allowing the ginger to infuse into the cream for 1 hr. Strain the cream through a fine mesh sieve into a measuring jug, topping back up to 120ml if needed. Put the sugar in a medium saucepan over a medium heat and cook until the sugar has melted and caramelised, swirling but not stirring, until it is a dark caramel colour. Pour in half the cream-be careful as this mixture will bubble up violently. Once the caramel has settled, add in the remaining cream, stirring over the heat if any lumps have formed. Add the butter and ¾ of the nuts, and stir to combine. Once the caramel has cooled slightly, divide it between the tart shells.
6. For the glaze, put the remaining 225g of caramelised white chocolate in a bowl. Pour the cream into a saucepan and bring to the boil, then pour over the chocolate, stirring until you have a smooth, pourable glaze. Remove the bavarois domes from the freezer and carefully unmould, placing them on a wire rack set over a baking tray. While the glaze is still warm and fluid, pour over the domes, making sure the entire surface is covered. Using a small palette knife, lift the domes from the rack and carefully place on top of the tarts.
7. To decorate, chop the remaining nuts so they are fairly fine, then press around the base of the domes where they sit on the tarts. Chill for 30 mins (or up to 24 hrs) to allow the bavarois to defrost before serving.

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Hot Cross Cookies

Bored of buns? Try these cute cookies instead - sure to become a family favourite

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 18

Nutrition per serving

• Kcalories

  231

• Protein

  3g

• Carbs

  25g

• Fat

  13g

• Saturates

  8g

• Fibre

  1g

• Sugar

  16g

• Salt

  0.4g

Ingredients

• 200g softened butter, plus extra for the trays
• 100g light muscovado sugar
• 1 egg
• 250g plain flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 100g sultanas
• 200g white chocolate chips

Directions

1. Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
2. Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
3. Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.

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Chocolate Krispie Chick

A crispy treat specially for Easter that kids will love to make during the school holidays

• Cooking Time Prep 40 mins
  
• Skill Level Easy
• Servings Makes 1 egg

Nutrition per serving

• Kcalories

  241

• Protein

  3g

• Carbs

  33g

• Fat

  12g

• Saturates

  5g

• Fibre

  0g

• Sugar

  28g

• Salt

  0.2g

Ingredients

• For the egg
• 175g milk chocolate, broken into pieces, plus extra for decorating
• 50g Rice Krispies cereal
• To decorate
• 2 x 50g bags chocolate mini eggs
• 2 white chocolate buttons
• 50g golden marzipan
• 25g white chocolate, broken into pieces, plus extra for decorating, melted and cooled a little
• Special equipment
• 2 chocolate egg moulds, piping bag, rolling pin, flat pastry brush or small paintbrush

Directions

1. Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
2. Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
3. To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
4. For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.

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Shredded Wheat Nests

A spin on traditional chocolate cornflake cakes, this version uses extra-fine strands of wheat for great texture

• Cooking Time Prep 25 mins
  Cook 8 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  139

• Protein

  2g

• Carbs

  18g

• Fat

  7g

• Saturates

  4g

• Fibre

  1g

• Sugar

  13g

• Salt

  0g

Ingredients

• 200g milk chocolate, broken into pieces
• 85g shredded wheat, crushed
• 2 x 100g bags mini chocolate eggs
• You'll also need
• cupcake cases

Directions

1. Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
2. Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.

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Chocolate & Hazelnut Celebration Cake

This hybrid brownie chocolate cake by John Whaite is a bold party bake. The toffee spikes transform it into a professional-standard dessert

• Cooking Time Prep 1 hr, 15 mins
  Cook 40 mins
• Skill Level For the keen cook
• Servings Serves 12

Nutrition per serving

• Kcalories

  704

• Protein

  10g

• Carbs

  57g

• Fat

  47g

• Saturates

  19g

• Fibre

  6g

• Sugar

  52g

• Salt

  0.2g

Ingredients

• 200g dark chocolate (or gluten-free alternative), roughly chopped
• 300g skinless (blanched) hazelnuts
• 150g dark muscovado sugar
• 150g golden caster sugar
• 6 eggs, 5 separated
• For the ganache
• 250g dark chocolate (or gluten-free alternative), finely chopped
• 220ml double cream
• 30g salted butter, chopped, plus extra for greasing
• For the hazelnut spikes
• 200g golden caster sugar
• about 20 skinless (blanched) hazelnuts
• You will also need
• 20 cocktail sticks or wooden skewers
• sticky tape

Directions

1. First, make the cake. Heat oven to 170C/150C fan/gas 3. Grease and line a 23cm loose bottomed cake tin with baking parchment. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Allow the chocolate to slowly melt, then set aside to cool a little.
2. Meanwhile, blitz the hazelnuts in a food processor until roughly chopped, then add the sugars and blitz again to a fine, sandy consistency. Tip into a mixing bowl and add the 1 whole egg and 5 egg yolks. This will be a very stiff batter, but with a bit of elbow grease, it will combine. When well incorporated, beat in the melted chocolate.
3. Put the remaining egg whites in a clean bowl and whisk until they form medium peaks. Scoop a quarter of the egg whites onto the batter and beat it in to incorporate, then gently fold in the rest. Pour the batter into the prepared tin and bake for 35-40 mins. A skewer inserted in the centre should come out reasonably clean, but the best indication that it is done is a smooth top with perhaps a few cracks, and a subtle springiness to the cake when gently prodded. Remove the cake from the oven and allow to cool completely in the tin.
4. To make the ganache, put the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan and heat until the butter melts, but don't let it boil. Pour it over the chocolate and leave for 1-2 mins to melt, then stir to form a smooth, glossy ganache. When the cake has cooled, remove from the tin and place it on a cake stand or platter. When the ganache has cooled to a spreadable consistency, spread generously over the entire surface of the cake-as neatly or as messily as desired.
5. To make the hazelnut spikes, place a large saucepan over a medium heat to get hot. Add the sugar and continue heating until dissolved. Increase heat and bubble, swirling the pan from time to time, until the caramel turns a gorgeous amber colour-but don't stir as this will cause the caramel to crystallise. Remove the pan from the heat and allow the caramel to cool and thicken to the consistency of golden syrup-if it sets too solid, simply place it over a low heat to melt again.
6. Use a cocktail stick or wooden skewer to push into each hazelnut-make sure that you don't push it in where the seam is or the hazelnut will split. Place a sheet of baking parchment on the floor directly underneath your work surface-this will catch any drops of caramel. Dredge the hazelnut through the thickened caramel, coating it very generously indeed. Secure the cocktail stick to the work surface with some sticky tape or wedge under a heavy pan, so that the caramel covered hazelnut hangs over the edge. Allow the caramel to drip, like a stalactite, towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. When hardened, use scissors to gently trim the fine threads of caramel off the more robust, decorative spikes. Arrange the hazelnuts, spikes pointing up, in the centre of the cake.

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Marmalade Bar

A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Makes 1 cake, cuts into 8-10 slices

Nutrition per serving

• Kcalories

  282

• Protein

  3g

• Carbs

  41g

• Fat

  12g

• Saturates

  8g

• Fibre

  1g

• Sugar

  27g

• Salt

  0.2g

Ingredients

• 200g self-raising flour
• 1 tsp mixed spice
• 100g golden caster sugar
• zest 1 orange
• zest ½ lemon
• 100g mixed dried fruits
• 140g butter
• 5 tbsp marmalade
• 125ml milk
• 1 tsp white wine vinegar
• 2 tbsp icing sugar
• 1 tbsp demerara sugar

Directions

1. Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
2. Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
3. Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
4. Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.

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Hot Cross Bread & Lemon Pudding

Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding - a great spring bake

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  676

• Protein

  10g

• Carbs

  74g

• Fat

  38g

• Saturates

  20g

• Fibre

  1g

• Sugar

  49g

• Salt

  0.4g

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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, if you like.

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Mary Berrys Orange Layer Cake

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Cuts into 8 slices

Nutrition per serving

• Kcalories

  745

• Protein

  6g

• Carbs

  86g

• Fat

  42g

• Saturates

  15g

• Fibre

  1g

• Sugar

  67g

• Salt

  1.3g

Ingredients

• For the cake
• 225g baking spread
• 225g self-raising flour
• 1 level tsp baking powder
• 100g golden caster sugar
• 100g brown sugar
• 4 large eggs
• finely grated zest of 2 oranges
• For the butter icing
• 150g butter, softened
• 300g icing sugar, sifted
• finely grated zest of 2 oranges
• For the glaze
• 25g caster sugar
• juice of 2 oranges

Directions

1. Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
2. Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
3. To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
4. Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

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Simnel Cherry Tart

This teatime treat is a cross between a fruity spring-like Simnel cake and a Bakewell tart - great with a cuppa

• Cooking Time Prep 50 mins
  Cook 1 hr
• Skill Level Moderately easy
• Servings Cuts into 15 squares

Nutrition per serving

• Kcalories

  448

• Protein

  6g

• Carbs

  56g

• Fat

  22g

• Saturates

  8g

• Fibre

  1g

• Sugar

  42g

• Salt

  0.5g

Ingredients

• 75g self-raising flour, plus extra for dusting
• 375g pack sweet shortcrust pastry
• 140g butter, softened
• 140g golden caster sugar
• 2 large eggs
• 75g ground almonds
• 175g mixed dried fruit
• 50g glacé cherries, halved
• zest and juice 1 orange
• 1 tsp mixed spice
• 1 tsp cinnamon
• 6 tbsp cherry jam
• 350g marzipan, ½ cut into small cubes, ½ rolled into 11 balls to represent the apostles
• 50g icing sugar, to decorate
• 25g flaked toasted almonds

Directions

1. On a floured work surface, roll out the pastry to the thickness of a £1 coin. Lift the pastry over your rolling pin and use to line a 20 x 30cm rectangular fluted tart tin, leaving a rim of overhanging pastry. Chill for at least 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Line your pastry case with baking parchment, then fill with baking beans. Blind-bake for 15 mins, remove the beans and parchment, and bake for a further 10 mins until the pastry is pale golden and biscuity. Leave to cool.
3. Reduce oven to 170C/150C fan/gas 3. In a bowl, cream the butter and sugar until pale and creamy. Add the eggs, one at a time, whisking well between each addition. Stir in the flour, almonds, dried fruit, cherries, half the orange zest, and the spices. Spread the jam over the base of the tart case, then dot the cubes of marzipan over the top. Pour over the cake mixture and smooth with a spatula. Bake for 35 mins until golden and risen. Leave to cool in the tin.
4. If you want to brown the tops of your marzipan balls, heat the grill to medium. Put the marzipan balls on a baking tray lined with baking parchment and place under the grill for 1-2 mins until golden-make sure you keep an eye on them, as they will burn easily. Let cool. To make the icing, mix the icing sugar with enough orange juice to make a thick, smooth icing. Drizzle the icing over the tart, top with the toasted marzipan balls, flaked almonds and the remaining orange zest. Cut into squares to serve. Will keep for 5 days in a sealed container.

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