Canterbury College - Easter Baking Recipes from our Campus
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Easter Baking Recipes from our Campus

Easter is a time to celebrate with family, friends, and delicious food. Some of our staff at College have shared some of their favourite Easter recipes that are sure to impress.

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
4 eggs
1 tsp vanilla extract
50g chopped walnuts


  1. Preheat your oven to 180°C. Grease and line a 20cm cake tin.
  2. In a bowl, mix together the flour, baking powder, and cinnamon.
  3. In another bowl, beat the sugar, oil, eggs, and vanilla extract until well combined.
  4. Stir in the grated carrots and chopped walnuts (if using).
  5. Fold in the flour mixture until just combined.
  6. Pour the batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
  7. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  8. Cut into small, equal-sized squares.
  9. 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
3 eggs
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/4 tsp of nutmeg
Butter for greasing


  1. Preheat oven to 180°C (350°F)
  2. Slice the hot cross buns in half and butter both sides
  3. Arrange the Hot Cross Bun halves in a greased baking dish
  4. In a bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg
  5. Pour the mixture over the Hot Cross Buns and let sit for 10 minutes
  6. Bake for 30-40 minutes or until the custard is set and the top is golden brown
  7. 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
85g cornflakes
Mini Eggs


  1. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave in 30-second intervals.
  2. Crush the cornflakes lightly with your hands and add them to the melted chocolate. Stir gently to combine.
  3. Spoon the mixture into cupcake cases in a muffin tin or onto a baking sheet lined with parchment paper.
  4. Use a spoon to make a small well in the centre of each nest.
  5. Chill the nests in the fridge for 30 minutes or until set.
  6. Once set, remove from the fridge and add mini chocolate eggs to the centre of each nest.
  7. Enjoy your delicious chocolate Easter egg nests!