Easter recipes to bake over the long weekend

Easter recipes to bake over the long weekend

Celebrate the bank holiday weekend with these delicious seasonal bakes.

Easter Chocolate Cupcakes

For the cake

  • 115g Stork margarine (Original tub)
  • 115g caster sugar
  • 2 large eggs
  • 115g self-raising flour, sieved
  • 1 tablespoon cocoa
  • ½ teaspoon baking powder

For the icing

  • 85g Stork margarine (Original tub)
  • 1-2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g icing sugar, sieved
  • 100g mini chocolate eggs to decorate


  1. Pre-heat your oven to 190°C/170°C Fan/Gas 5.
  2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2-3 minutes until gooey and well combined.
  3. Spoon the mixture into 18-20 paper cases or 12-14 muffin cases placed in patty tins.
  4. Place them on the second from top shelf of your pre-heated oven and bake for 15-20 minutes.
  5. Take your cakes out and leave them to cool on a wire rack.
  6. Beat all your icing ingredients together in a mixing bowl until smooth.
  7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!

    Recipe credit: Stork

    Hot Cross Bun Bread and Butter Pudding


    • Hot cross buns 6 large, each sliced into 3 horizontally
    • 50g Butter, softened
    • 175g Apricot jam
    • 300ml Double cream
    • 300ml Milk 
    • 2-3 tablespoons Golden caster sugar 
    • 4 Eggs, lightly beaten


    1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
    2. Butter a 1.7 litre ovenproof dish. Arrange bun triangles neatly in the dish.
    3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
    4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
    5. Preheat oven to 190°C/170°C Fan/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for 35-40 minutes or until just set and golden. Serve warm.

    Recipe credit: Dairy Diary 

    Spiced apple & parsnip cake with cinnamon coconut topping 


    • 150g buckwheat flour
    • 100g ground almonds
    • 3 tablespoons ground flaxseeds
    • 1½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 1 tablespoon apple cider vinegar
    • 250ml plantbased milk
    • 1 large ripe banana
    • 2 tablespoons coconut oil
    • 150g Medjool dates pitted
    • 1 tablespoons vanilla essence
    • 1 teaspoon ginger powder
    • 1 teaspoon cinnamon
    • ½ teaspoon clove powder
    • ½ teaspoon All spice
    • 150g grated parsnip
    • 125g grated apple

    For the frosting

    • 6 tablespoons coconut yogurt or cream
    • 1 teaspoon Vanilla essence
    • ½ teaspoon Cinnamon
    • 2 tablespoon icing sugar
    • Berries of choice


    1. Pre heat your oven to 180°C.
    2. Grease a loose bottom pan with coconut oil.
    3. Add all the ingredients (apart from the parsnip and carrot) to a food processor or high speed blender and blitz until you get a smooth batter and there are no lumps.
    4. Grate the Apple and parsnip – add to a large bowl the mix in the batter.
    5. Spoon the batter into the cake tin and bake for 40 minutes.

    To make the frosting

    Mix all the ingredients in a bowl until well combined. Allow the cake cool for 10-15 minutes until turning out. Then smooth the frosting over the top of the cake. Top with berries

    Recipe credit: Rebel Recipes Niki Webster, Rebel Recipes [Bloomsbury] and Be More Vegan [Welbeck] - cookbooks out now. For more recipe inspiration visit RebelRecipes.com.