Easter Recipes

  • 06 th April 2020 Community

Make your Easter special with these delicious recipes!


by @myhomestylelife

What you’ll need to recreate these cupcakes:
400g butter
400g caster sugar
3 eggs
400g self-raising flour, sieved .

To decorate:
150g butter
300g icing sugar
1 teaspoon of vanilla extract

Lots of chocolate Egglets, Bunnies & Speckled Eggs

Chocolate Pie

by @sweet_enchanted

Chocolate Pie Base

  1. 24 x Oreo Cookies – Choc Brownie Flavour
  2. 100gr Unsalted Butter
Chocolate Pie Filling
  1. 300ml Double Cream
  2. 400gr Milk Chocolate
  3. Pinch of Salt
  4. 50gr Unsalted Butter
You will need
  1. Round Non Stick Tart/Quiche Tin (with a loose base)
  2. A little butter or vegetable oil for Greasing
  3. Rolling Pin & Freezer Bag
  4. Mini Eggs, Malteser Mini Bunnies or Easter Themed Chocolate Treats
For the Chocolate Pie Base
  1. Lightly grease your tin base and sides with a little butter or vegetable oil and kitchen roll.
  2. Place all of your cookies into a freezer bag and then bash well with a rolling pin, until you have a fine crumbs with no big cookie pieces left.
  3. Place your butter into a saucepan and melt over a low heat until dissolved. Take off the heat and then add your crushed cookies, stirring all together making a moist crushed cookie mix.
  4. Tip into your pan and use the base of a tablespoon to spread all of your mix out covering the sides and the base ready for your filling.
  5. Chill in the fridge for 20 minutes to firm up.
For the Chocolate Pie Filling
  1. Break up your chocolate into squares and set aside ready.
  2. Boil your cream in a saucepan over a low heat, gently stirring with a wooden spoon until it starts to bubble and boil continuously.
  3. Take off the heat and add your butter and chocolate, then continue to stir until all of the chocolate has melted with no lumps. Leave to cool down slightly for 20 minutes.
  4. Pour your filling into the pie base, then pop back into the fridge for 20 minutes to firm up slightly before adding your treats (otherwise they will sink into the filling).
  5. Take your pie out of the fridge and decorate with your toppings.
  6. Chill for a couple of hours or overnight before carefully removing from the tin and serving. To remove your pie from your tin hold your tin a few inches above your worktop then use your other hand to push the under base up to push the pie up and out of the round case.
  7. Enjoy!

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