With it being Spring Break and Easter at the same time, it’s the perfect occasion to allow little ones some sweet indulgence. These recipes can be made with the children’s help, for an edu-taining and bonding experience that comes with a very delicious reward at the end.
Chocolate Bunny Milkshake
Upgrade your regular chocolate bunny into an epic Easter milkshake
INGREDIENTS
- One hollow chocolate bunny
- Chocolate milkshake With or flavour of choice
- Sprinkles and sweets to decorate
METHOD
1. Warm a sharp knife under a hot tap and carefully cut the top off one ear of your chocolate bunny.
2. Decant chocolate, strawberry or banana milkshake into a jug and carefully pour into the hole.
3. Let kids help to decorate with their toppings of choice – we recommend cream, jazzie sprinkles, mini marshmallows and raspberries – then pop in a straw and serve.
4. Once the milkshake has been polished off, their Alfie Bunny is ready to be cracked into and shared.
Top tip: you can make your own milkshake by whizzing up ice-cream and a splash of milk in a blender.
Giant Easter Cookie
What could be better than a selection of Easter cookies? One giant Easter cookie of course. This recipe will make one 22cm cookie
INGREDIENTS
• 175g unsalted butter
• 200g light soft brown sugar
• 1 egg, plus 1 extra yolk
• 250g self-raising flour
• 2 tsp cornflour
• 1 tsp baking powder
• 100g milk chocolate, chopped into chunks
• A handful of speckled chocolate eggs
METHOD
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Beat the butter and sugar until pale and creamy. Then mix in the egg and egg yolk.
3. Combine the flour, cornflour and baking powder, then fold through the egg, butter and sugar mix.
4. Add the chunks of chocolate and stir until evenly combined.
5. Pour into a greased cake tin and bake for 20 minutes or until light golden brown.
6. Remove from the oven and gently press in the speckled eggs.
7. Allow to cool slightly, then serve with ice-cream or double cream.
Top tip: make a double batch of the cookie dough, wrap in cling film and freeze, ready to be defrosted and made into fresh cookies whenever you fancy.
Hot Cross Bun Ice Cream
The traditional bun becomes a decadent dessert when mixed with ice cream
INGREDIENTS
• 6 Hot Cross Buns
• 450ml milk
• 150ml double cream
• 6 egg yolks
• 150g caster sugar
• ½ tsp vanilla bean paste
METHOD
1. Make the ice-cream the night before. Toast 2 hot cross buns and place in a shallow bowl, then pour over the milk and leave to soak for 30 minutes
2. Strain mixture through a sieve, top up with extra milk until you have 300ml, then pour into a saucepan. Add the cream and heat until almost at boiling point
3. In a separate bowl, whisk the egg yolks, sugar and vanilla paste. Pour the hot milk on top and whisk.
4. Return to the pan and heat until the mixture reaches 75°C
5. Chill in the fridge, then transfer to an ice-cream maker (if you have one) and churn, or cover and put in the freezer until frozen, whisking every half an hour to stop ice crystals forming
6. Meanwhile, tear another hot cross bun into small pieces and toss with some sugar, then bake on a tray at 180°C/160°C fan/gas mark 4 until golden. Add the pieces to the ice-cream for the last five minutes of churning or on your final whisk. Finally, transfer the ice-cream to a container and keep in the freezer.
7. When you’re ready to serve, toast the remaining 3 buns and use a cookie cutter to cut rounds of ice-cream – serve the ice-cream in the toasted buns
