Tag Archives: Easter

Hot Cross Bun Bread & Butter Pudding

This Hot Cross Bun Bread & Butter Pudding is the perfect Easter desert. It is a great way of turning the humble hot cross bun into something a little bit fancier. 

I love hot cross buns and am very happy when I start seeing them in the supermarkets again. Although a warm hot cross bun dripping in melted butter is absolutely delicious, I wanted to come up with another way to eat them.

I took inspiration from my Christmas Pudding & Brioche Bread & Butter Pudding to come up with this Hot Cross Bun version. 

Hot cross buns are packed with dried fruit and subtle spices. I have made them before, but it is much easier and quicker to buy them instead! As they are a bread, they tend to become stale relatively quickly. My Hot Cross Bun Bread & Butter Pudding is a great way to perk them up again.  You can buy so many different flavours of hot cross buns these days. I must admit I still prefer the traditional type with sultanas and mixed peel which is what I have used in this recipe. I do also like the apple and sultana hot cross buns you can buy. If you wanted to use these you could add some dried apple along with the sultanas. You could also add some orange zest to enhance the flavours in the hot cross buns. 

This Hot Cross Bun Bread & Butter Pudding would make a great desert during Easter. You could double the quantities if you wanted to make it for a larger family gathering. It also reheats really well so you can always make more than you need you can enjoy it the next day too! I like to serve this with lots of double cream. 

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Hot Cross Bun Bread & Butter Pudding

This Hot Cross Bun Bread & Butter Pudding is the perfect Easter desert. It is a great way of turning the humble hot cross bun into something a little bit fancier. 

Course Dessert
Cuisine British
Keyword Bread and Butter Pudding, Easter, Hot Cross Buns
Prep Time 20 minutes
Cook Time 35 minutes
Soaking time 15 minutes
Total Time 55 minutes
Servings 4
Calories 561 kcal
Author Curly

Ingredients

  • 5 hot cross buns torn into large pieces
  • 40 g unsalted butter melted
  • 75 g sultanas
  • 2 large eggs
  • 1 egg yolk
  • 25 g caster sugar
  • 115 ml milk
  • 75 g double cream
  • 2 tsp Cointreau
  • ¼ tsp ground cinnamon
  • Pinch of salt
  • Icing sugar to serve

Instructions

  1. Rip each hot cross bun into roughly five pieces. Add to a large bowl and put in the microwave for one minute to soften them up
  2. Brush the inside of an ovenproof dish with some of the melted butter
  3. Add the hot cross buns to the buttered dish along with the sultanas
  4. Spoon the remaining melted butter over the hot cross buns
  5. Whisk the eggs, extra yolk and sugar together until pale and fluffy
  6. Add the milk, cream, Cointreau, cinnamon and salt to the eggs and whisk again

  7. Pour the egg mix over the hot cross buns making sure it is all covered. Gently push the hot cross buns down into the custard and leave to absorb for 15 minutes
  8. Preheat the oven to 180ºC (160ºC fan assisted)
  9. Bake in the oven for 30-35 minutes until it is just set and a lovely brown colour
  10. Dust with icing sugar before serving

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Hot Cross Bun Bread & Butter Pudding
Amount Per Serving
Calories 561 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 180mg60%
Sodium 56mg2%
Potassium 222mg6%
Carbohydrates 23g8%
Sugar 18g20%
Protein 5g10%
Vitamin A 755IU15%
Vitamin C 0.6mg1%
Calcium 73mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Hot Cross Bun Baked Doughnuts

The tasty flavours of a hot cross bun in doughnut form. My Hot Cross Bun Baked Doughnuts are a light and fluffy way to enjoy the flavours we all know and love. 

Hot cross buns are something we all associate about Easter. These days there are so many different flavours of hot cross buns there really is something for everyone. 

I have made hot cross buns before and they were very tasty, but not a quick process. Therefore I wanted to use some of the flavours you would find in a traditional hot cross bun in a doughnut. I decided to leave out the dried fruit typically found in hot cross buns because I wanted to keep these doughnuts light and fluffy. This also keeps people who aren’t fans of raisins and peel happy – my Mum will be pleased!

These Hot Cross Bun Baked Doughnuts are easy enough to make…once you get past one hurdle. The only critical step in this recipe, is making sure you don’t put too much batter into each doughnut hole. Now you may think this sounds simple enough, but take it from someone who knows; you need less batter than you may think!

For example when making cupcakes, you are usually recommended to fill the cases three quarters of the way. With these baked doughnuts, just under half full is plenty. Don’t get me wrong, if you over fill them it is by no means the end of the world. The only difference will be that instead of having the hole in the middle that a doughnut should have, this will fill in and they will come out of the oven looking more like a muffin. 

Once you have got over this very small hurdle, everything else is a doddle. These Hot Cross Bun Baked Doughnuts are very quick to bake which makes them great to whip up over a busy Easter. Having said that, these doughnuts aren’t just for Easter! Just leave the cross off and they are a tasty year round doughnut! 

As with most doughnuts these are best eaten the day you bake them or the next day. They will still be ok for a couple of days longer but not as fluffy. 

 

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Hot Cross Bun Baked Doughnuts

The tasty flavours of a hot cross bun in doughnut form. My Hot Cross Bun Baked Doughnuts are a light and fluffy way to enjoy the flavours we all know and love. 

Course Snack, Doughnut
Cuisine American, British
Keyword Hot Cross Bun, doughnuts
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12
Calories 227 kcal
Author Curly

Ingredients

For the doughnuts

  • 190 g plain flour
  • ¾ tsp baking powder
  • ¹⁄8 tsp bicarbonate of soda
  • ¼ tsp salt
  • pinch of ground nutmeg
  • ¼ tsp ground cinnamon
  • 1 orange zested
  • 30 g butter melted
  • 95 g caster sugar
  • 1 egg
  • 60 ml oil sunflower or vegetable
  • 125 ml milk
  • Spray oil

For the glaze

  • 200 g icing sugar
  • 45 g butter melted & cooled slightly
  • 3 tbsp milk
  • Pinch of cinnamon

For the cross

  • 30 g icing sugar
  • 1 tsp milk

Instructions

  1. Preheat the oven to 200ºC (fan, 220ºC non fan) spray the doughnut trays with oil

  2. Mix together the flour, baking powder, bicarbonate of soda, salt, nutmeg, cinnamon and orange zest

  3. In a separate large bowl, mix together the melted butter, vegetable oil and sugar. Once this is combined, mix the egg and the milk

  4. Slowly add the wet mixture to the dry, mixing until only just combined before adding more liquid

  5. Once all combined, spoon the doughnut batter into a piping bag and pipe into the prepared tin. You only need one layer of batter in each doughnut ring. This is an example of too much mix! 

  6. Bake in the oven for 8 – 10 minutes or until a cocktail stick comes out clean. Allow to cool on a wire rack

  7. When the doughnuts are cool, make the glaze by mixing the icing sugar in a bowl with the melted butter and milk. Add in a pinch of cinnamon 

  8. Dunk each doughnut into the glaze and turn it around making sure the top of each doughnut is completely covered

  9. Leave the glaze to set for 10 minutes or so before making the cross. Mix the icing sugar and milk together and spoon it into a piping bag. Cut a very small hole in the end and pipe a cross on each cupcake

  10. Leave to set for a few minutes before tucking in

Recipe Notes

These are best eaten on the day you bake them.

Nutritional information is given as a guide only.

Nutrition Facts
Hot Cross Bun Baked Doughnuts
Amount Per Serving
Calories 227 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 105mg5%
Potassium 92mg3%
Carbohydrates 41g14%
Sugar 28g31%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 5.8mg7%
Calcium 39mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Mini Egg Rice Crispy Squares

My Mini Egg Rice Crispy Squares are the essential Easter treat for any chocolate fanatic. So easy and incredibly tasty but do not blame me when you can’t stop yourself from eating more than one!

At a quick glance you may think this is a rocky road recipe, but you would be mistaken! 

As a child for me and I’m sure a lot of other people, Easter meant making rice crispy cakes. Referring to them as cakes was a little generous because I made them by literally mixing rice crispies and melted chocolate and spooning this into a cupcake case to set. Highly skilled stuff I’m sure you’ll agree. 

Regardless of how simple they are, they are rather tasty! I made 100 rice crispy cakes for my brother in law’s 21st birthday when I was at uni. My housemates thought I was very strange but the hardest part was asking them not to eat any after I’d filled our fridges with them!

These rice crispy cakes were the inspiration for my Mini Egg Rice Crispy Squares. They are incredibly easy to make which means they are perfect for children to help with. I’ve chosen to decorate these with Mini Eggs, but you could also cut up some Creme Eggs to place on top. 

Even though this recipe is so simple, people really love it. I took them into work and most people couldn’t stop at just eating one and went back for multiple squares! So be prepared when you make these Mini Egg Rice Crispy Squares that they might not last very long and you may want to consider making a double batch!

How long will these keep?

These keep in the fridge for up to a week to they are great to make in advance. If you do keep them out of the fridge they just become a bit more crumbly which makes them a bit messier to eat. You could also cut the squares a bit smaller if you wanted to not completely spoil your children! 

Mr Curly and I give up chocolate for lent each year. This isn’t for religious reasons but it’s quite good to test our will power! I usually don’t bake with chocolate during lent to reduce temptation. This year I bit the bullet and got the chocolate out!

Mr Curly did have to leave the kitchen when I said I was going to make these Mini Egg Rice Crispy Squares. Because of that I made them quite quickly which explains the lack of photos! 

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Mini Egg Rice Crispy Squares

My Mini Egg Rice Crispy Squares are the essential Easter treat for any chocolate fanatic. So easy and incredibly tasty but do not blame me when you can’t stop yourself from eating more than one!

Course Snack, Tray Bake
Cuisine British, International
Keyword Chocolate, Mini Eggs, Easter
Prep Time 20 minutes
Chilling time 2 hours
Servings 24
Calories 198 kcal
Author Curly

Ingredients

  • 400 g milk chocolate
  • 100 g unsalted butter
  • 150 g golden syrup
  • 100 g rice crispies
  • 100 g mini eggs
  • 50 g micro eggs
  • 50 g mini marshmallows

To finish

  • 50 g milk chocolate melted
  • sprinkles

Instructions

  1. Line a 20x20cm tin with baking paper and set aside
  2. Add 400g of the chocolate to a microwavable bowl along with the butter and golden syrup. Melt in the microwave in short bursts stirring in between until all of the ingredients are completely melted
  3. In a separate large bowl, add the rice crispies, mini eggs, micro eggs and marshmallows. Pour in the melted chocolate mix and stir through to coat everything evenly
  4. Tip the mixture into the prepared tin and level out
  5. Melt the remaining 50g of chocolate and drizzle over the rice crispies
  6. Add sprinkles and a few extra mini eggs before putting in the fridge to chill for a couple of hours or over night
  7. Cut into squares and tuck in!

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Mini Egg Rice Crispy Squares
Amount Per Serving
Calories 198 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 8mg3%
Sodium 5mg0%
Potassium 54mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Vitamin A 105IU2%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Creme Egg Cupcakes

Delicious chocolate cupcake with a gooey Creme Egg hidden inside – these Chocolate Creme Egg Cupcakes are the perfect cupcakes for Easter! 

Easter is such a great time to bake, you can make anything Easter themed by just adding a mini egg to it! This year I have mainly been making these cupcakes and mini egg fridge cake. Like usual I gave up chocolate for lent which has not been fun as I’ve had a couple of orders for chocolate cake with ganache and even more chocolate on top.  Making these and smelling the chocolate was hard, but I managed to make them without even licking the spoon!

I read on Taming Twins blog that it is better to lie the Creme Eggs horizontally. I assumed you would place them vertically so the egg was upright, but this makes the egg less stable so it can wobble all over the place. It is also better to use frozen Creme Eggs as this helps them keep their shape whilst in the oven. 

I fill the cupcake cases roughly one third full before putting in the creme egg and then covering the egg with the remaining cake mix. I’ve tried adding a few different amounts of cake mix before you add the Creme Egg and however much you add, the Creme Egg sinks anyway! So don’t panic if yours sinks, just make sure there is some cake mix on the bottom and you completely cover the creme egg then you’ll be good. 

You can use a full sized Creme Egg if you would like but obviously this would mean it is more Creme Egg than cupcake! If you want to make them even more chocolatey you could make chocolate frosting.

The quantity of frosting in this recipe is enough for a very generous helping on each cupcake. I used a very large piping nozzle which means you can pipe a lot of frosting onto each cupcake. I also used yellow gel food colouring to colour half of the frosting a bright yellow colour. 

To get the two tone swirled frosting, I spooned each colour of frosting into either side of the piping bag. As the colours come out of the piping bag, you won’t necessarily get an even colour distribution right from the start, but I don’t think this matters. Obviously you don’t need to colour the frosting, you can decorate the cupcakes however you would like.  

Updated 2018

For the cupcakes (makes 12 large cupcakes):
4tbsp water, boiled
40g cocoa powder
¼ tsp coffee granules 
175g margarine 

3 eggs
165g caster sugar
115g self raising flour
1 tsp baking powder 
12 mini Creme Eggs 

For the frosting:
200g softened butter
400g icing sugar
1-2 tbsp milk
Yellow gel colouring

6 mini Creme Eggs to decorate 

  1. Preheat the oven to 200ºC (180ºC fan assisted) and line a cupcake tin with liners and set aside
  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste 

  1. Add the margarine and beat until smooth. Add the rest of the ingredients apart from the Creme Eggs and mix until combined

  1. Fill the cupcake case roughly 1/3 full. Smooth out using a spoon and then place a mini Creme Egg horizontally lying down in each case

  1. Top with the remaining cake mix and bake for 10-12 minutes until a cocktail stick comes out clean. Allow to cool completely on a wire rack before decorating

  1. Beat softened butter until completely softened before adding the icing sugar and slowly mixing
  2. Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
  3. Put half of the frosting into a separate bowl and set aside
  4. Add some yellow gel food colouring to the remaining frosting in the mixer. Start by adding a little bit as you can always add more 
  5. When you are happy with the colour, spoon both of the colours into either side of your piping bag fitted with a nozzle. Try to keep the colours separate if possible 
  6. Pipe the frosting onto the cooled cupcakes and top with half a mini Creme Egg
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