Hot Cross Bun Pudding

Ingredients
4 Hot Cross Buns (cut horizontally twice to make three slices)
Low Fat Spread
1/2 Lemon (zested)
1/2 Teaspoon Ground Cinnamon
2 Eggs
450ml Milk
Demerara Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish (round, deep 1.2l/2 pint)
1 Medium Mixing Bowl
1 Fork

The Good Bit

1. Pre heat your oven too 180C 350F Gas 4. Keep the top slices of bun, spread the other slices with the low fat spread and then cut them in half and arrange the slices spread side up in your ovenproof dish. Sprinkle with the lemon zest and cinnamon and finish with the four bun tops.
2. Beat the eggs with the milk using the fork and strain the mixture over the buns. Sprinkle some demerara sugar on top and cook for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot

Serves 4

Easter Biscuits

Ingredients
110g Caster Sugar (plus extra for dusting)
110g Butter
1 Egg (separated)
225g Plain Flour
A Good Pinch Mixed Spice
55g Currants
30g Candied Peel
3 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Metal Spoon
1 Sieve
Baking Parchment
1 Wire Rack

The Good Bit

1. Preheat your oven to 160c 325f gas 3 and grease the baking parchment then cream the butter and sugar in your mixing bowl until light and fluffy with the spoon and beat in the egg yolk
2. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel then add just enough milk to make a stiff dough.Roll out the dough onto a lightly floured surface and cut out the biscuits with a pastry cutter. Place them on the prepared baking parchment and bake for about 10 minutes.
3. Remove from the oven and brush with the egg white, sprinkle with a little caster sugar and return to the oven for 5-10 minutes until they are a pale golden brown. Remove from the tray and cool on a wire rack.

Makes about 20

Indulgent Easter Eggs (adults only)

Ingredients
100g Dark Chocolate
175g Icing Sugar
175g Ground Almonds
1 Egg (lightly beaten)
175g Dark/Milk Chocolate
175g White Chocolate
Edible Gold or Silver Decorative Balls

Equipment
3 Mixing Bowls
3 Pans (1/2 full with simmering water to melt the chocolate in)
1 Serving Dish
1 Sheet Greaseproof Paper
Cling Film
A Fork

The Good Bit

1. Melt the 1oog dark chocolate in a bowl set over a pan of simmering water stirring occasionally. Stir in the sugar, ground almonds and egg white to make a paste, next take walnut-size pieces of the paste (keeping the rest wrapped in cling film as you work), and mould into egg shapes.
2. Melt the dark and white chocolates in separate bowls and leave to cool for 5 minutes. Put an egg shape into one of the bowls and use a fork to turn until coated. Carefully lift out the egg cradled in the fork (not on the prongs) and lay it on its side on the greaseproof paper. Coat half the eggs in white chocolate and half in dark.
3. Once all the eggs have been coated and then left to set, place them in a serving bowl and drizzle the rest of the melted chocolate over contrasting coloured eggs. Sprinkle with the decorative balls and then leave to set at room temperature. Serve and enjoy, just don't eat too many

Makes 25ish

Lenten Biscuits

Ingredients
110g Butter
110g Caster Sugar (plus extra for sprinkling)
1 Egg (separated)
225g Plain Flour
30g Chopped Mixed Peel
55g Currants
Milk

Equipment
1 Mixing Bowl
1 Baking Tray (greased)
1 Rolling Pin
1 Pastry Cutter (5cm diameter)

The Good Bit

1. In your mixing bowl, cream the butter and sugar until pale and fluffy then beat in the egg yolk with a fork then fold in the flour, currants and peel, mixing well.
2. Pour in a little milk at a time, mixing well until the mixture forms a fairly firm dough, next roll out the dough to about 3mm/1/8in thick and cut into 5cm/2in rounds then place the rounds on a greased baking sheet and bake in the oven for 15-20 minutes at 180C/350F/Gas 4.
3. After 10 minutes, remove the biscuits from the oven and brush each one quickly with egg white and sprinkle with caster sugar. Return to the oven for 5-10 minutes more to finish baking then take out and put the biscuits on a wire rack to cool.

Makes 24 biscuits

Simnel Cake

Ingredients
175g Light Brown Sugar
175g Butter
175g Self Raising Flour
3 Eggs
25g Ground Almonds
2 Tablespoon Milk
100g Sultanas
100g Cherries (quartered, washed and dried)
100g Dried Apricots (chopped into small pieces)
100g Fresh Ginger (finely chopped)
1 Teaspoon Mixed Spice
2 Teaspoon Ground Ginger
450g Golden Marzipan
3 Tablespoons Apricot Jam
1 Egg (beaten)

Equipment
Greaseproof Paper
1 Round Cake Tin 20cm
1 Wire Rack
1 Rolling Pin
1 SHARP Knife

The Good Bit

1. Preheat your oven to 160c 320f gas 3. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment, measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.
2. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface and cook for about one and three-quarter hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.
3. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge
4. Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over.

Chocolate Rice Krispie Cakes

Ingredients
1 Block of Your Favorite Chocolate (only)
or
2 Mars Bars (only)
or
2 oz Butter
1 Tablespoon Golden Syrup
2 Teaspoons Cocoa Powder
Icing Sugar
And
Rice Krispies or Corn Flakes or Broken Shredded Wheat

Equipment
1 Mixing Bowl
1 Pan (with enough water in to touch the bottom of your bowl when the water is simmering)
Paper Cake Cups

The Good Bit

1. OK we're doing 3 types here but they all work along the same principal. Melt your block of chocolate/2 mars bars/butter, golden syrup, cocoa powder in a bowl over the simmering water. If you are doing this the cocoa powder way, also add in enough icing sugar until you have a thick sauce.
2. Now add in the cereal of your choice, rice krispies, cornflakes or broken shredded wheat (this make excellent nests for easter treats) making sure to coat all the cereal, spoon out into your paper cake cups.
3. If you are going with easter treats, you may like to decorate them with a few mini eggs! chill in the fridge for 15 minutes before attempting to eat them, longer if you have the will power!