Carrot Cake Squares
"I absolutely love making these little carrot cake squares, as they are perfect for family parties and bringing into work for special treats."
225g self-raising flour
2 tsp baking powder
1 tsp cinnamon
200g light brown sugar
150g grated carrots
150ml olive oil
1 tsp vanilla extract
50g chopped walnuts
- Preheat your oven to 180°C. Grease and line a 20cm cake tin.
- In a bowl, mix together the flour, baking powder, and cinnamon.
- In another bowl, beat the sugar, oil, eggs, and vanilla extract until well combined.
- Stir in the grated carrots and chopped walnuts (if using).
- Fold in the flour mixture until just combined.
- Pour the batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Cut into small, equal-sized squares.
- Serve and enjoy!
Hot Cross Bun Bread and Butter Pudding
"For an Easter-themed twist on bread and butter pudding, I love using this easy hot cross bun method for something a bit different."
6 Hot Cross Buns
2 cups of milk
1/2 cup of cream
1/2 cup of sugar
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/4 tsp of nutmeg
Butter for greasing
- Preheat oven to 180°C (350°F)
- Slice the hot cross buns in half and butter both sides
- Arrange the Hot Cross Bun halves in a greased baking dish
- In a bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg
- Pour the mixture over the Hot Cross Buns and let sit for 10 minutes
- Bake for 30-40 minutes or until the custard is set and the top is golden brown
- Serve warm with cream or ice cream, if desired. Enjoy!
Chocolate Egg Nests
"A real classic - I love making these at Easter as a sweet treat."
200g milk chocolate
- Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave in 30-second intervals.
- Crush the cornflakes lightly with your hands and add them to the melted chocolate. Stir gently to combine.
- Spoon the mixture into cupcake cases in a muffin tin or onto a baking sheet lined with parchment paper.
- Use a spoon to make a small well in the centre of each nest.
- Chill the nests in the fridge for 30 minutes or until set.
- Once set, remove from the fridge and add mini chocolate eggs to the centre of each nest.
- Enjoy your delicious chocolate Easter egg nests!