Food / 28 March, 2023 / My Baba
5 Easter Baking Recipes From Ocado
If you’re looking for a show-stopping cake recipe for your bank holiday get-together or an easy Easter baking recipe to make with the kids, we’ve got you sorted. From Cadbury’s Mini Egg cookies (the perfect compromise for little ones who can’t eat Mini Eggs whole) to beautiful centrepiece cakes perfect for any Easter table, we’ve found five recipes you’ll love.
Easter baking recipes
- 200g unsalted butter, softened, plus extra for the tin
- 375g golden caster sugar
- 3 large eggs
- 1 tsp baking powder
- 350g plain flour
- 1 tsp bicarbonate of soda
- 3 tbsp cocoa powder
- 284ml buttermilk
- 1 tsp vanilla extract
- 1 tbsp white wine vinegar
- 50g ready-to-roll green icing
- 4 Oreo cookies
- 800 Betty Crocker Tempting Chocolate Icing
- Preheat the oven to 170°C/150°C fan/gas 3. Grease 2 x 20cm cake tins with butter and line the bases with baking paper.
- In a mixing bowl, beat the butter and sugar with an electric whisk for 1 min. Add the eggs, one at a time, beating well after each addition.
- Sift the dry ingredients into a bowl. Add half to the egg mixture and whisk until combined, followed by half the buttermilk. Repeat, then whisk in the vanilla and vinegar. Spoon the mixture into the prepared cake tins and bake for 40 mins, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tins.
- Meanwhile, roll out the green icing between 2 sheets of baking paper until 2-3mm thick, then use a leaf-shaped cutter to stamp out as many leaves as you like (or ‘draw’ and cut out the shapes using a knife). Set aside for 30 mins to harden slightly
- Gently separate the Oreo cookies; scrape off the white filling and discard, then put the biscuits in a food bag and crush with a rolling pin to make ‘soil’.
- To assemble, spread about a quarter of the chocolate icing onto one cake with a palette knife, then sandwich with the second sponge. Use the rest of the icing to completely cover the top and sides of the cake. For an extra smooth finish, dunk your palette knife in a cup of hot water as you ice.
- To decorate, scatter the Oreo biscuit ‘soil’ onto the cake and press shards of chocolate bark into the top (if using). Arrange the leaves over the cake and arrange your selection of Easter confectionery in and around them. The cake can be stored in an airtight container for 4-5 days.
- 250g milk chocolate, broken into pieces
- 3 tbsp golden syrup
- 75g salted butter
- 100g cornflakes
- 50g Shredded Wheat Cereal
- 24 Mini Eggs
- Add the milk chocolate to a microwavable jug and microwave on full power for 30 secs. Remove and stir with a spatula and repeat the process until the chocolate has fully melted. If you don’t have a microwave, melt in a glass bowl gently over a saucepan of simmering water for 3 minutes until completely melted.
- Add 2 tbsp of the golden syrup and the butter to the melted chocolate and mix, then add the cornflakes and mix again, making sure that all of the cornflakes are evenly coated in the chocolate mixture.
- In a separate bowl, crumble the shredded wheat and mix together with 1 tbsp of golden syrup.
- Spoon into paper cupcake cases with 2 tbsp of the mixture per case. Then using your hands place the shredded wheat mixture on top of the chocolate cornflakes and mould into a nest for the mini eggs to sit in. Add 3 Mini Eggs on top of each nest then chill for 1 hour. Store in an airtight container and keep for 5-7 days.
Tips or serving suggestions
if mini eggs aren’t available, feel free to use any chocolate, like smarties or maltesers.
- 140g unsalted butter
- 200g 70% dark chocolate
- 225g caster sugar
- 1 pinch sea salt
- 3 large eggs, 2 whole plus 1 yolk, beaten
- 90g plain flour
- 1 Curly Wurly
- 30g chocolate buttons
- 12 chocolate fingers
- 2 Crunchie bars
- Preheat oven to 180°C/160°C fan/gas 4 and line a 20cm x 20cm tin with baking paper.
- Put the butter and dark chocolate into a large mixing bowl and place over a pan of just-simmering water to melt. Don’t let the bottom of the bowl touch the water or the chocolate might burn. Once melted, immediately remove from the heat and stir gently to combine.
- Add the sugar and salt and stir with a balloon whisk to incorporate. Then add the beaten eggs and whisk again.
- Sieve the flour over the chocolate mixture and gently use the balloon whisk to combine, but don’t over-work it.
- Transfer the mixture to the tin, then bake in the oven for 25 mins. While the brownie is cooking, prep the chocolate you are using to decorate, cutting chocolate bars into chunks and breaking up pieces of Easter egg, etc.
- When the 25 mins is up, remove the brownie from the oven and carefully press the chocolate decorations into the brownie mix. Return to the oven for a final 5 mins, then remove and allow to cool in the tin before lifting out in the baking paper and cutting the brownie into 9 even portions.
- 100g butter, softened
- 150g caster sugar
- 1 egg, beaten
- 1 tsp ground mixed spice
- 200g plain flour
- ½ tsp baking powder
- ½ bag clear fruit sweets, broken
- 1 tub sprinkles, to decorate
- 1 pack writing icing , to decorate
- Beat the butter and sugar together. Add the egg a little at a time, mixing well.
- Sift together the mixed spice, flour and baking powder, then add to the mixture, stirring until it forms a soft dough.
- Chill until firm (about 30 minutes). Preheat oven to 170°c/Gas Mark 3.
- On a well-floured surface roll the dough out to about the thickness of a pound coin. Cut out the cookies.
- Place on a baking tray lined with parchment paper. Stamp out shapes and fill with clear sweets. Cook for 12-15 minutes until the sweets are melted.
- Remove the tray from the oven and let cool for 3-4 minutes before placing the biscuits on a wire rack. When fully cooled decorate as desired.
125g Cadbury Mini Eggs
225g low fat spread
180g caster sugar
1 medium free range eggs
1 tsp vanilla extract
1 tsp baking powder
225g plain flour
- Heat the oven to 180?C or gas mark 6. Crush the mini eggs by putting them in a sealed sandwich bag and hitting them with a rolling pin.
- In a bowl whisk together the low fat spread and sugar until well blended then whisk in the egg and vanilla extract.
- Stir in the flour and baking powder with a large metal spoon then once combined stir in ¾ of the mini egg pieces, saving some larger pieces for decoration.
- Blob dessert spoons of the mixture, evenly spaced, onto a lined baking sheet then press some of the reserved mini egg pieces into the top of each biscuit and bake for 10-15 mins until golden but still soft in the middle.
Tips or serving suggestions
If mini eggs aren’t available, feel free to use any chocolate, like smarties or maltesers