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6 Easter treats for grown-ups

Hey, who says Easter is only for the kids? We’ve found six deliciously decadent, easy-to-make treats so that you too can indulge this holiday. (Don’t worry, we didn’t skimp on the chocolate!)

RASPBERRY AND CHOCOLATE BREAD AND BUTTER PUDDING

Recipe courtesy of Staffords. Makes 8 servings.

Ingredients

Butter

1 jar fruity raspberry jam

10 slices white bread, crusts removed

75g Magicmelt Choc Chips

4 medium free-range eggs

1½tsp Vanilla Extract with Seeds

2tbsp icing sugar

450ml low-fat milk

Method

Generously spread butter and jam onto the bread. Cut into triangles. Layer into a 2-litre ovenproof dish, scattering the chocolate chips between the slices.

Whisk together the eggs, vanilla extract, icing sugar and milk. Pour over the bread and leave to soak for one hour.

Heat the oven to 180°C and bake the pudding for 30 – 40 minutes, until golden and just set.

Top with extra chocolate chips and and some fresh raspberries.

PEANUT BUTTER TIRAMISU COCKTAIL

Recipe courtesy of Antonella Tuscan Tiramisu. Makes 1 serving.

Ingredients

- 30ml Antonella Tiramisu Cream

- 15ml white rum

- 15ml smooth peanut butter

- 45ml fresh cream

- 1 cup of ice

- Chocolate syrup for garnish

Method

- In a martini shaker, combine the Antonella Tiramisu liqueur, rum and peanut butter.

- Stir until the peanut butter is dissolved into the alcohols.

- Add the cream and ice then shake to chill and combine.

- Prepare a martini glass by pouring the chocolate syrup in the glass to decorate.

- Pour the cocktail through a strainer into the prepared glass and serve immediately

QUIRKY EASTER CHICKS

Recipe courtesy of Skinny Scoop. Makes 2 servings.

Ingredients

- 2x 175ml tubs ‘Vanilla Camilla’

- 50g organic coconut flakes, lightly toasted

- 2 raw almonds

- 6 goji berries

- 4 raw cacao nibs

Method

Allow the ice cream to melt slightly. Use a butter knife to loosen it from the tub.

Turn upside down onto a small bowl, and carefully pop the ice-cream out the tub. 

Cover with lightly toasted coconut flakes and add the features: an almond for the beak, the cacao nibs for the eyes and the goji berries for the combs.

Place back in the freezer until ready to serve.

GLUTEN FREE HOT CROSS BUNS

Recipe courtesy of Fresh Earth Food Store. Makes 12 servings.

Ingredients

440g Fresh Earth gluten free bread mix

460ml water

85g coconut oil  

35g instant yeast

20g molasses

15g Cinnamon

10g mixed spice

180g soaked raisins

Method

Pour the water into a bowl and add the yeast through the water.

Add the bread mix and the rest of the dry ingredients to the bowl. Mix on a low speed for two minutes.

Scrape the sides of the bowl and add oil. Add in the raisins and mix on low for another two minutes.              

Scale the dough into 90g pieces and roll into bun shapes. Place on a baking tray.

Prove at 34°C  for 5 – 10minutes. Once proved add the white cross (Fresh Earth pre-mix and water mixed together to form a dough).

Bake at 180°C for approximately 30 minutes or until done. Brush the buns with honey or golden syrup for a sticky glaze while they’re still hot.            

SPICY EASTER MUFFINS

Recipe courtesy of Snowflake. Makes 12 servings.

Ingredients

Snowflake Easymix Bran Muffin Mix

2 eggs

125ml cooking oil

200ml water

5ml ground mixed spice

5ml ground cinnamon

200ml dried fruit mix

Method

- In a bowl, add the mixed spice, cinnamon and dried fruit to the dry Easymix.

- Mix together water, eggs and cooking oil. Add the dry ingredients mix, and whisk into a smooth batter.

- Spoon the mixture into a greased muffin tray, and bake at 180°C for 10 – 15 minutes.

- Serve with lashings of butter.

WHITE CHOCOLATE AND CREME EGG BAKED CHEESECAKE

Recipe courtesy of CADBURY Dairy Milk Chocolate. Makes 10 servings.

Ingredients

- 1½ cups chocolate biscuit crumbs

- 100g butter, melted

- 750g cream cheese, softened

- 1 cup caster sugar

- 3 eggs, lightly beaten

- 1 cup sour cream

- 225g white chocolate, melted and cooled slightly

- 6-8 Creme Eggs, halved

Method

- Combine the biscuit crumbs and butter. Press into the base of a greased and fully paper lined 24cm round pan. Chill.

- Beat cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate.

- Pour the filling into the prepared base and arrange the Creme Eggs around the cheesecake.

- Bake in a moderately slow oven at 160°C for 40 – 45 minutes or until just set. Cool in the oven with door ajar. Chill before serving.

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