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Easter treats to delight your tastebuds

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Why not spend time in the kitchen making some delicious treats this Easter long weekend?

Whether it’s baking, assembling, or chilling we’ve got some recipes guaranteed to bring a smile.

Hot cross bun pull apart

Serves 10 | Prep 15 mins | Rise 2 hours | Cooking 30 mins

Ingredients

4 1/4 cups (640g) plain flour (bread flour if available)

3 tsp baker’s yeast

1/2 cup (110g) caster sugar

2 tsp mixed spice

2 tsp ground cinnamon

1/2 tsp salt

50g unsalted butter, melted and cooled

1 1/2 cups full cream milk (warmed in microwave for 45 seconds)

1 egg, room temperature

1 1/2 cups (210g) sultanas or chocolate chips

Zest of 2 oranges

Extra 1/4 cup plain flour (if needed for sticky dough)

For the syrup

3/4 cup butter

3/4 cup brown sugar

1 tsp vanilla extract

1 tsp cinnamon

Method

Combine flour, yeast, sugar, mixed spice, cinnamon, and salt in the bowl of a stand mixer. Attach a dough hook in the mixer and add butter, milk, egg, sultanas, and orange zest to the flour. Mix until a smooth elastic dough forms, about 5 minutes. If dough is sticky and doesn’t come away from the side of the bowl, add another 1/4 cup flour.

First rise: Leave dough in the bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size. Note: this can take anywhere between 1 to 1 1/2 hours depending on how warm it is.

Grease a large Bundt pan with melted butter. Remove plastic wrap from the bowl and punch down the dough to deflate. Dust work surface with flour and knead for one minute, then cut dough into pieces and roll into golf size balls.

Make the syrup by melting the butter and whisking in the sugar, vanilla, and cinnamon. Roll each ball of dough into the syrup and line them up randomly in the Bundt tin.

Second rise: Let dough sit in Bundt tin for another 30 minutes to allow the dough to rise again. In the meantime, pre-heat oven to 180°C.

Place the Bundt pan in the oven and bake for 30 minutes or until top is a golden brown. Remove from oven and allow to cool for just a few minutes before turning the ring onto a plate to serve.

Easter rocky road

Ingredients

200g mini marshmallows

110g mini creme eggs

150g speckled eggs

6 scotch finger biscuits, roughly chopped

1/2 cup McKenzie’s Shredded Coconut

3 x 180g blocks of chocolate, melted

Method

Line a 20cm square pan with baking paper, with some overhang over the side of the tin.

Combine all of the dry ingredients in a large bowl.

Break up chocolate into a microwave safe container and melt in the microwave in 30 second bursts, stirring after each interval.

Pour melted chocolate over the dry mixture and combine, mixing quickly before the chocolate starts to set.

Pour mixture into pan and smooth down with a spatula.

Allow to set in the fridge for at least 45 minutes.

Remove from pan and cut into pieces to serve.

Recipes courtesy of McKenzie’s Foods.

Easter egg cake pops

Makes: 20 Prep time: 25 mins Cook time: 10 minutes 

Ingredients

450g store bought madeira cake

2 x 290g packs white chocolate melts

Finely grated rind from 1 orange

¼ cup (60ml) orange juice

1 tbsp vegetable oil

Food colouring

Colourful rainbow sprinkles

Method

Line a large tray with baking paper.

Place cake into a medium bowl; use your fingers to break the cake into crumbs. Melt 1 cup (150g) of the white choc melts in a microwave oven set at 50% power. Heat, stirring every minute, until melted. Pour over the cake crumbs with rind and orange juice.

Mix well with a metal spoon. Take tablespoonfuls of the mixture and roll firmly into balls, then shape into egg shapes. Put balls onto the prepared tray.

Melt remaining white chocolate melts; add oil and tint with food colour. 

Dip 1 cake pop into melted chocolate, turning to coat, using 2 small forks to assist. Gently tap on the side of the bowl to remove excess chocolate. Place onto the prepared tray. Repeat with remaining cake pops. Set aside for 15 minutes or until firm.

If there’s any remaining melted chocolate, pour into a zip lock bag; snip corner and drizzle chocolate over cake pops. Sprinkle with rainbow sprinkles.

Recipe Notes 

• Cake pops cake be made 3 days in advance and stored in the fridge

• Chocolate cake can be substituted for madeira cake

• Substitute milk chocolate for white chocolate 

Recipe by Bettina Jenkins.

Easter trifle

Serves: 6 | Prep: 20 mins, plus jelly chilling time

Ingredients

2 x 85g packets raspberry jelly

900g tub thick vanilla custard

4 Yarrows chocolate hot cross buns, chopped into 2cm pieces

1½ cups frozen raspberries

12 Honey Jumble biscuits

Method

Make the jelly 4-5 hours or the day before making the trifles. Prepare the jellies following packet instructions. Pour jelly mixture into a 16cm x 26cm baking pan. Refrigerate until set.

Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard, a layer of chopped hot-cross buns and then the raspberries. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.

Decorate each trifle with 2 Honey Jumble biscuits (bunny ears style) and serve.

Recipe and image courtesy of IGA 

Easter surprise cake

Serves 12

Chocolate cake

2 cups White Wings self-raising flour

1/3 cup cocoa powder

1 cup CSR caster sugar

4 eggs

500g butter, melted

1 tsp vanilla essence

Vanilla cake

2 cups White Wings self-raising flour

2/3 cup White Wings plain flour

1 cup CSR caster sugar

4 eggs

250g butter, melted

2 tsp vanilla essence

1 cup milk

Buttercream

125g butter, softened

1 ½ cups CSR soft icing mixture

1 Tbsp milk

Chocolate buttercream

125g butter, softened

1 cup CSR soft icing mixture

1/2 cup cocoa powder

1 Tbsp milk

Filling

Coloured, candy-coated mini chocolate Easter eggs

Mini marshmallows

Method

Preheat oven to 180°C (160°C fan-forced). Prepare batters by combining each cake ingredient list into 2 bowls. Use electric beaters until thick and smooth. Divide each batter equally into 2 bowls of pure chocolate and pure vanilla.

Take 1/2 cup of chocolate batter and add to vanilla batter and vice versa. Beat each again to fully combine. You should have 4 distinct colour batters.

Pour each batter into 4 greased/paper lined 20cm round springform cake tins. Bake for 25-35 minutes or until an inserted skewer comes out clean. Remove from oven and leave for 10 minutes before releasing on a wire rack to cool.

Prepare both buttercreams in 2 separate bowls. Use electric beaters on softened butter until pale before gradually adding the remaining ingredients to each until thick.

Using a 6cm round cookie cutter, remove the centre of each cake and set aside. Stack the cake discs from darkest chocolate on bottom to vanilla on top with 1cm layer of buttercream between each. Spread remaining buttercream over the top and down the sides. Gradually add chocolate buttercream down the sides to the bottom then smooth all over with a palette knife.

Add some of the remaining chocolate buttercream to the inside of the top 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter eggs and marshmallows on top of cake, plate and across table.

Recipe supplied.

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