Celebrate the bank holiday weekend with these delicious seasonal bakes.
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
- Pre-heat your oven to 190°C/170°C Fan/Gas 5.
- Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2-3 minutes until gooey and well combined.
- Spoon the mixture into 18-20 paper cases or 12-14 muffin cases placed in patty tins.
- Place them on the second from top shelf of your pre-heated oven and bake for 15-20 minutes.
- Take your cakes out and leave them to cool on a wire rack.
- Beat all your icing ingredients together in a mixing bowl until smooth.
- 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 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
- Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
- Butter a 1.7 litre ovenproof dish. Arrange bun triangles neatly in the dish.
- 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.
- Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
- 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
- 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
- Pre heat your oven to 180°C.
- Grease a loose bottom pan with coconut oil.
- 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.
- Grate the Apple and parsnip – add to a large bowl the mix in the batter.
- 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.