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Showing posts with label Easter. Show all posts
Showing posts with label Easter. Show all posts

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Easter Eggs


Hot cross bun and butter pudding

We've all heard of bread and butter pudding, but make one with hot cross buns at Easter and the results are both seasonal and spectacular

500 ml semi skimmed milk by Sainsbury’s
100 ml double cream by Sainsbury’s
0.5 tsp Sainsbury’s Taste the Difference Madagascan vanilla extract
2 medium free-range eggs by Sainsbury’s
75 g Fairtrade golden caster sugar by Sainsbury’s
Zest of 1 orange
6 Sainsbury’s Taste the Difference fruity hot cross buns, sliced in half
25 g butterlicious by Sainsbury’s
1 tsp icing sugar

Pour the milk, cream and vanilla extract into a saucepan, slowly bring almost to the boil and remove from the heat. In a large heatproof mixing bowl, beat the eggs and sugar until thickened and pale in colour. Gradually add the milk mixture, whisking as you go, then add the orange zest and whisk to combine. 

Butter the cut sides of the buns with the butterlicious spread. In a baking dish measuring 21cm square and 4cm deep, arrange the bun halves cut sides down. Pour the milk mixture through a sieve over the buns and allow to stand for 30 minutes. 

Preheat the oven to 160°C / fan 140°C / gas 3 and put the kettle on. Place the baking dish in a roasting tin, pour hot water from the kettle into the tin until it comes halfway up the side of the baking dish and bake for 45 minutes until just set. Dust with the icing sugar and serve.

Hot cross buns

Comforting and aromatic, don't just make these simple hot cross buns at Easter – they're great all year round

175 g mixed dried fruit
Zest of 1 orange
1 x 7g sachet fast-action dried yeast
175 g caster sugar
300 ml semi-skimmed milk, warm
600 g strong white bread flour
3 tsp mixed spice
0.5 tsp Fairtrade ground cinnamon
A good grating of nutmeg
75 g unsalted butter, softened, plus 1 tablespoon melted butter
1 medium free-range egg, yolk only, mixed with 1 tablespoon milk
50 g plain flour

Mix together the dried fruit and orange zest in a bowl. Set aside. Put the yeast in a jug with 15g of the caster sugar. Pour over 4 tablespoons of the warm milk and leave to foam for 5 minutes.

In a food processor, pulse the flour, 110g of the caster sugar, a pinch of salt, the mixed spice, cinnamon, nutmeg and softened butter, until the mixture resembles breadcrumbs. Tip into a large bowl and make a well in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a sticky dough, adding more milk if needed.

Tip onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add the dried fruits and zest mixture and knead until combined. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place to rise for 1 hour until doubled in size.

Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size. Place, almost touching, on baking trays lined with baking parchment. Cover with a damp tea towel and leave in a warm place until doubled in size and joined together – this may take up to an hour, depending on the temperature.

Meanwhile, preheat the oven to 230°C, fan 210°C, gas 8. Gently brush the buns with the egg yolk and milk mixture.

Mix together the plain flour and melted butter with 4 tablespoons of water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190°C, fan 170°C, gas 5, and bake for a further 10-15 minutes until risen and golden. Remove from the oven and cool on a wire rack.

In a small pan, gently heat the remaining 50g sugar with 2 tablespoons water to dissolve. Bring to the boil then brush over the cooled buns. Allow to cool completely before serving.

Cook’s tip:
make a more indulgent bun with luxury mixed dried fruit.

Simnel cake

A fruity simnel cake is an Easter classic – it will also make a delicious fruity alternative to all that chocolate

155 g unsalted butter, softened
350 g luxury mixed dried fruit
150 g soft light brown sugar
3 large free-range eggs, beaten
200 g self-raising flour
2 tsp ground mixed spice
20 g stem ginger, finely chopped
454 g golden marzipan
2 tbsp apricot jam

Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of 20 cm deep sided round cake tin with 5g of the butter and baking parchment.

Place the dried fruit in a mixing bowl, pour over boiling water to cover and leave to soak for 10 minutes. Strain the dried fruit through a sieve, pat dry on kitchen paper and leave to cool slightly.

In the bowl of a free-standing mixer, cream the remaining butter and sugar together until light and fluffy. While the mixer is still on gradually add the eggs, one at a time, adding a tablespoon of flour with each addition until well mixed. Turn off the machine and using a large metal spoon fold the remaining flour and mixed spice into the cake batter. Add the soaked fruits and finely chopped ginger and mix to thoroughly combine.

Roll a third of the marzipan into a circle the same size as the tin.

Spoon half the cake mixture into the prepared loaf tin, spread level and lay the marzipan disc on top. Cover with the rest of the cake mixture and spread level with the back of the spoon. Cook in the oven for 1 hour, then turn the oven temperature down to 150°C, fan 130°C, gas 2 and bake for a further 50 minutes to 1 hour, until the cake is golden and a skewer inserted into the middle of the cake comes out clean. Cover the cake loosely with foil if it appears to be browning too quickly. Remove from the oven and leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Heat the apricot jam in a small pan, then pass through a sieve to remove any lumps. Turn the cake so the top is facing up and brush with the jam.

Divide the remaining two-thirds of the marzipan into two equal parts. Roll one half out into a circle the same size as the top of the cake, then roll the other half into 11 round balls. Place the marzipan rectangle on top of the cake and with a knife gently score diamonds into the surface, then top with the marzipan balls. Preheat the grill to medium-high heat and place the cake underneath for 1-2 minutes to turn golden.

No-bake chocolate tart

This decadent no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make

175 g digestive biscuits, finely crushed
150 g unsalted butter
100 ml double cream
200 g Fairtrade smooth dark chocolate, finely chopped
40 g shelled pistachios, chopped

In a large bowl, mix the crushed biscuits with ⅔ of the melted butter. Press into the base and up the sides of a 20cm round, loose-bottomed cake tin.

In a pan over a low heat, gently warm the cream with the remaining butter until just below boiling point. Remove from the heat and add the chocolate, stirring until melted.

Allow the mixture to cool for 5 minutes, then pour into the base. Sprinkle over the pistachios and chill for 1-2 hours until set.

Cook's tip:
mix a handful of chopped fresh mint leaves through some crème fraîche and serve with the tart.

Chocolate and clementine cheesecake

A decadent yet easy-to-make baked cheesecake with a festive twist of clementines, orange and ginger

75 g unsalted English butter, melted
200 g ginger snaps
150 g smooth dark chocolate
100 g orange fondant dark chocolate thins
100 g Fairtrade caster sugar
200 g full-fat soft cheese
250 g mascarpone
3 medium British free-range eggs, beaten
2 clementines, unpeeled and sliced into thin rounds

Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 23cm round springform tin with a little melted butter and line with baking parchment.

Crush the biscuits and mix with the melted butter. Press into the base of the tin and let set in the fridge.

Meanwhile, gently melt the chocolate and chocolate thins together. Put the sugar, soft cheese, mascarpone and eggs in a mixing bowl and pour in the melted chocolate. Beat well with a spoon. Gently tap the bowl on the work surface to remove air bubbles.

Pour onto the biscuit base and decorate with the clementine slices. Place the tin on a baking sheet and bake for 1 hour, until set. Turn off the oven and leave to cool with the door ajar. Chill until ready to serve.

Cook’s tip:
this is delicious served with half-fat crème fraîche by Sainsbury’s.

Hot cross scones

Packed with all the fragrant fruity flavours of a hot cross bun – and chocolate chips, too – these scones are delicious and easy to make, so the kids can help too

225 g self-raising flour, plus extra for dusting
75 g unsalted English butter, softened, plus extra to serve (optional)
40 g Fairtrade light brown soft sugar
75 g sultanas
25 g milk chocolate chips
0.5 tsp ground mixed spice
1 large free-range egg, beaten
2 tbsp whole milk, plus extra for brushing
25 g plain flour
1 tbsp Fairtrade caster sugar

Preheat the oven to 200°C / fan 180°C / gas 6. Put the flour in a large bowl, add the butter and rub into the flour with your fingertips. Stir in the sugar, sultanas, chocolate chips and mixed spice.

In a jug, beat together the egg and milk. Pour into the flour mixture and bring together to make a soft dough.

Dust a work surface with the extra flour and roll out the dough to about 2cm thick. Using a 5cm cutter, stamp out the scones and put onto a baking tray lined with baking parchment. Re-roll the trimmings and stamp out more rounds to make about 10 scones.

To make the crosses, mix together the plain flour with 1 tablespoon of water and knead to make a smooth dough. Roll out thinly, then cut into strips. Lay the strips on top of the scones to make crosses.

Brush with the extra milk, then bake in the oven for 15 minutes until golden.

Mix together the caster sugar with 1 tablespoon of water and use to glaze the tops of the scones as they come out of the oven. Cool on a wire rack. Split and serve. Spread with a little butter, if you like.

Mini egg rocky road bites

Your kids will have a lot of fun helping make these simple no-bake treats

400 g smooth white chocolate, broken into pieces
100 g sweetmeal digestives, broken into small pieces
150 g mini marshmallows
100 g mini eggs

Line an 18cm x 18cm cake tin with clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water (make sure it's not touching the water). Stir until the chocolate is completely melted.

Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs – keep some aside to decorate.

Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs – press them in with the back of a spoon. Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.

Chocolate nests

These Easter-inspired birds' nests are easy enough for you and the kids to make together - they also make brilliant Easter gifts

50 g unsalted English butter, cubed
1 tbsp cocoa powder
50 g milk chocolate buttons
2 tbsp golden syrup
4 wholewheat breakfast bars
27 sugar coated chocolate mini eggs

Put the butter in a heatproof bowl with the cocoa powder, chocolate buttons and golden syrup. Sit over a pan of simmering water and stir until melted. Remove from the heat and set aside to cool.

Crumble in the wholewheat bars and stir gently. Divide the chocolate mixture between 9 shallow paper cake cases placed in a 12-hole cake tin. Make a slight dip in the middle of each nest and press in 3 chocolate eggs in each. Leave to set in the fridge for 1 hour.

Cook's tip:
you could use jelly beans as an alternative to mini eggs.

Easter bunny cookies

Your children will love mixing the dough for these cute Easter biscuits

200 g unsalted butter, cut into small cubes
200 g Fairtrade caster sugar
1 medium free-range egg, beaten
400 g plain flour, plus extra for dusting
2 tsp Madagascan vanilla extract

To decorate:
180 g icing sugar, sifted
2 tbsp fresh milk
A few drops of pink food colouring
25 mini marshmallows, halved
You will also need:

Bunny-shaped cutters, or use a stencil cut from baking parchment

Using an electric hand mixer, beat the butter and sugar together in a bowl, until pale and fluffy. Add the egg and continue to beat. Sift in the flour, then add the vanilla extract and fold through to form a dough.

Turn out the dough onto a lightly floured surface and knead gently until smooth. Chill in the fridge for 30 minutes.

Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking parchment.

Remove the dough from the fridge and roll out until it's about 4mm thick. Use a 7cm bunny-shaped biscuit cutter to cut biscuits from the dough.

Arrange on the baking trays and bake for 12-15 minutes, until golden. Remove from the oven and leave the biscuits on the trays to cool slightly before transferring to wire racks to cool completely. Make your bunnies fluffy! Scatter over pink or white sprinkles while the icing is still wet.

To make the icing, combine the icing sugar, milk and food colouring in a bowl until smooth. Carefully spread over the biscuits and press a marshmallow tail on each.

Iced Easter biscuits

Junior chefs can help make and decorate these pretty Easter biscuits

100 g butter, at room temperature
150 g light brown soft sugar
1 medium free-range egg, lightly beaten
225 g plain flour
0.5 tsp baking powder
0.5 tsp ground mixed spice
1 tsp ground ginger
200 g icing sugar
You will also need:

Easter cookie cutters
Piping bag

Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tablespoon of the flour. Stir in the remaining flour, the baking powder, mixed spice and ginger until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 180°C, fan 160°C, gas 4. On a floured surface, roll out the dough to the thickness of a pound coin. Using the Easter cookie cutters, stamp out biscuits and place onto baking sheets – you’ll need to do this in batches.

Bake for 10-12 minutes, until just golden. Transfer to a wire rack and let cool completely.

Mix the icing sugar with 1 1/2 tablespoons water. Spoon into a piping bag and ice the cookies with patterns of your choice.

Cook’s tip:
colour the icing with a few drops of food colouring if you like. The baked, un-iced cookies freeze well.

Easter flower cookies

Delicate and elegant, these biscuits would make the perfect gift. A great recipe for children to make for Easter

50 g unsalted butter
30 g icing sugar, sifted, plus extra for dusting
30 g icing sugar, sifted, plus extra for dusting
60 g plain flour
25 g ground almonds
1 medium free-range egg, yolk only
For the filling:

100 g icing sugar, sifted, plus extra for dusting
3 tsp water
50 g unsalted butter
A few drops each of pink green food colouring
You'll also need:

Flower-shaped cookie cutters

Using an electric hand mixer, beat together the butter and icing sugar until creamy. Fold in the flour and almonds, then beat in the egg yolk. Use a palette knife to bring the dough together, then shape into a ball with your hands. Wrap the dough in clingfilm and chill in the fridge for 20-30 minutes.

Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking parchment.

On a work surface dusted with icing sugar, roll out the dough to a thickness of 5mm. Stamp out 24 flower-shaped biscuits using a flower-shaped cutter. Place on the baking tray and bake for 5-10 minutes. Leave to cool.

For the filling, beat together the butter and icing sugar. Divide between 2 small bowls and drop a small amount of pink food colouring into one bowl and green colouring into the other. Stir 1½ teaspoons water into each bowl.

Sandwich half the biscuits together with pink icing, and half with green icing. Dust both sides with icing sugar before serving.

Cook’s tip:
if you don’t have a flower-shaped cutter, make a stencil from a cardboard cereal box. Place it on the rolled-out dough and carefully cut around it using a sharp knife.

Easter cookies

These spicy, fragrant cookies are great for an Easter tea-time treat

125 g English unsalted butter, softened, plus extra for greasing optional
0.5 orange, finely grated zest and juice
1 tsp Fairtrade ground mixed spice
200 g Fairtrade light brown soft sugar
1 capful Madagascan vanilla extract
200 g British self-raising flour
200 g mixed dried fruit

Preheat the oven to 180°C, fan 160°C, gas 4. Grease 3 baking trays or line with greaseproof paper. If you don't have 3 trays, bake the cookies in batches.

In a bowl, beat the butter, orange zest, mixed spice and sugar together until pale and fluffy.

Add the vanilla extract, sift in the flour, then add the dried fruit and orange juice, and mix well.

Form the mixture into small balls using a teaspoon and put them onto the baking trays, spacing well apart. They will spread and flatten into cookies as they bake

Bake for 10-13 minutes until cooked and light golden, but still chewy inside. Leave to cool.

Cook's tip:
for an extra treat, add some white, milk or dark chocolate chips or chunks to this recipe. 

Easter cupcakes

Little ones will love helping to make these as gifts for all your Easter visitors

175 g self-raising flour, sifted
100 g Fairtrade light soft brown sugar
150 g carrots, peeled and grated, plus a few strips for decorating
Zest of ½ an orange
50 g walnuts, chopped
½ tsp mixed spice
1 tsp baking powder
2 tbsp golden syrup
125 ml sunflower oil
2 medium British free-range eggs, beaten
For the icing:

80 g unsalted butter, softened
80 g icing sugar
200 g cream cheese
Mini carrot decorations
Mini egg decorations

Preheat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tin with 12 cases.

In a large bowl, place the flour, sugar, carrot, orange zest, half the walnuts, the mixed spice and the baking powder. In a separate bowl, gently beat together the golden syrup, sunflower oil and eggs.

Pour the wet ingredients into the dry and mix well. Spoon into the paper cases and bake for 25 minutes. Cool completely.

Meanwhile, make the icing: whisk together the butter and icing sugar until soft. Stir in the cream cheese and whisk until combined. Spoon into a piping bag with a star-shaped nozzle.

Pipe the icing onto the cooled cupcakes and decorate with the remaining walnuts, the extra carrot strips and the mini carrots and eggs.

Surprise chocolate fairy cakes

Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting and surprise white chocolate middle

150 g unsalted butter softened
150 g Fairtrade caster sugar
3 medium British free-range eggs
160 g British self-raising flour
4 tbsp cocoa powder, sifted
2 tbsp British fresh semi-skimmed milk
60 g Belgian white cooking chocolate, chopped into pieces
For the quick fudge frosting:

25 g unsalted butter
200 g icing sugar
1 tbsp cocoa powder, sifted
sugar-coated chocolate mini eggs, to decorate

Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 cupcake tins with 16 small paper cases.

Place the butter and caster sugar in a bowl and beat using a hand-held electric mixer until the mixture is pale and fluffy. Add the eggs, flour and cocoa powder and continue to beat for a few minutes more.

Add enough milk to make the mixture a soft, dropping consistency, then use it to half-fill the cases. Place a piece of white chocolate in the centre of each cake, then top with the remaining mixture.

Bake in the oven for 15-20 minutes until well risen and firm to the touch. Allow to cool completely.

For the frosting, put the butter and 2 tablespoons of water in a small saucepan and heat gently until the butter melts.

Remove from the heat and add the icing sugar and cocoa powder. Beat with a wooden spoon until smooth. While the frosting is warm, spread a little on top of each cake and decorate with mini eggs.

Cook's tip:
line your baking tin with 2 cake cases for each fairy cake for a pretty effect when they’re displayed.

Easy cupcake swirls

Everyone loves a cupcake – this quick and easy recipe gives you more time for decorating


270 g unsalted English butter
120 g Fairtrade caster sugar
2 medium British free-range eggs
1 tsp Madagascan vanilla extract
120 g British self-raising flour
250 g icing sugar
Food colouring in assorted pastel colours
12 mini Easter eggs to decorate


Preheat the oven to 180ºC,fan 160ºC, gas 4. Line a 12-hole muffin tin with Sainsbury’s paper fairy cake cases. Beat together 120g of the butter with the caster sugar until light and fluffy. Add in the eggs, vanilla and flour and beat until combined. Spoon into the paper cases and bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Cool completely on a wire rack.

Make the icing. Using an electric handwhisk, beat the remaining butter in a large bowl until fluffy. Add half the icing sugar and continue to beat until smooth. Add the remaining icing sugar and continue beating until creamy.

Divide the icing between three bowls and colour each differently for a pastel rainbow of cupcakes. A little food colouring goes a long way, so start with a drop or two and mix well.

Fit a large nozzle onto a piping bag and fill with icing. Hold the nozzle end with one hand (usually your writing hand). Squeeze the top of the bag with your other hand to make the icing flow through. Start by making a circle around the edge of the cakes and work towards the middle. Twist the bag to finish. Decorate with the mini Easter eggs.

The ultimate Easter chocolate cake

This rich chocolate cake, topped with a decadent Easter egg and cute chocolate nest, makes an extra special celebration centrepiece

250 g unsalted butter, melted, plus extra for greasing
75 g cocoa
4 medium free-range eggs
1 tsp Madagascan vanilla extract
300 g self-raising flour
2 tsp baking powder
400 g Fairtrade white caster sugar
50 ml sunflower oil

To decorate:
400 g unsalted butter, softened
800 g icing sugar
150 g Fairtrade smooth white chocolate, melted
100 g mini eggs, 6 kept whole, 6 halved and the remainder crushed in a freezer bag using a rolling pin
190 g chocolate fingers, cut in half
12 wild rose cake decorations
Fresh mint sprigs
3 shredded wheat biscuits, crushed, reserving a few strands
200 g Fairtrade smooth dark chocolate, melted
25 g Fairtrade smooth milk chocolate, cut into shards
1 Belgian dark chocolate Easter egg (about 220g)
6 chocolate butterfly cake decorations
1 small Belgian milk chocolate Easter egg, broken in half
1 small decorative fluffy chick
1 large decorative fluffy chick

1.Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line 2 x 22cm round cake tins.

2.In a mixing bowl, combine the cocoa with 200ml boiling water and stir until smooth. Sift the flour and baking powder into a separate mixing bowl, then add the vanilla, eggs, oil, sugar, melted butter and cocoa mixture. Whisk until smooth then divide between the prepared cake tins. Bake for 40-45 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and let cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.wire rack to cool completely.

3.While the cakes are cooling, make the frosting. Beat the butter in a large bowl until soft. Add half the icing sugar and beat with a handheld electric whisk until combined. Add the remaining icing sugar and beat until the mixture is smooth and creamy. Stir in the melted white chocolate and set aside.

4.To assemble and decorate the cake: Put 1 cake upside down on a serving board and thickly spread with the buttercream then sprinkle over the crushed mini eggs. Top with the other cake and, using a palette knife, spread half of the remaining buttercream over the top and sides – don’t worry if you can see crumbs poking through. Once the cake is covered, repeat with the remaining buttercream.

5.Press the chocolate fingers into the side of the cake to create a ‘fence’. Press the white flower decorations into the frosting above the ‘fence’ and insert the mint sprigs beneath each flower.

6.For the ‘nest’: Stir the shredded wheat into the melted dark chocolate until coated, then add teaspoons of the mixture to the top of the cake in a ring shape. Scatter over the chocolate shards and sprinkle over the extra shredded wheat strands. Position the egg in the centre of the ‘nest’ and press the whole and halved mini eggs around it.

7.Cut the beading or florist wire into 6 x 22cm lengths. Gently wind the top of each wire around the chocolate butterflies and press into the top of the cake. Finish off the cake by putting the small chick on top and the large chick on the board along with the halved small Easter egg. Always remove the florist wire before serving.

Cook’s tip:
If you find the frosting is setting before you’ve had time to stick all the decorations on, use a bit of icing sugar mixed with water to fix them in place instead.

16 delicious Easter baking treats

Why not make an afternoon of it with these fun-to-make treats?

Looking to create some fun Easter eats that the whole family can get involved with making? Fill the house with the smell of these tasty treats.

1. Easter cupcake swirls
Love icing? You'll love the icing-to-sponge ratio on these beauties. Enjoy piling it high, or simply licking it from the mixing bowl and spoon afterwards. Cupcakes rule. See recipe for Easter cupcake swirls.

2. Surprise chocolate fairy cakes
Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting, mini-egg topping and surprise centres. See recipe for Surprise chocolate fairy cakes.

3. Carrot cake cupcakes
Adorable individual-sized carrot cakes couldn't get much more Eastery (or delicious). See recipe for Easter cupcakes.

4. Easter cookies
These spicy, fragrant and deliciously fruity cookies are perfect for an Easter tea-time treat. See recipe for Easter cookies.

5. Easter flower cookies
These are really simple to make and make a fun gift too, if you feel inclined to give them away. See recipe for Easter flower cookies.

6. Iced Easter biscuits
As with the iced Easter flower cookies, you can dress these up with different coloured icing, or add chocolate chips or silver balls. For something really unique, take the wooden end of a match, dip in the food colouring and create pretty patterns. Be sure to help little ones with this when handling matches. See recipe for Iced Easter biscuits.

7. Easter bunny cookies
These oh-so-sweet bunny cookies taste just as lovely as they look. What will you nibble on first – the ears or the tail? See recipe for Easter bunny cookies.

8. Chocolate nests
We’re loving these Easter-inspired birds’ nests - great fun to make with the kids. See recipe for Chocolate nests.

9. The ultimate Easter chocolate cake
As the name suggests, this is the ultimate in chocolatey goodness. Chocolate lovers will be in utter heaven. See recipe for The ultimate Easter chocolate cake.

10. Mini egg rocky road bite
Always popular so make sure that you bake plenty of these. And because they're mini you can have another. Right? See recipe for Mini egg rocky road bite.

11. Hot cross scones
Two delicious British classics combine to create one delicious baked treat. You’ll love these seasonal treats. See recipe for Hot cross scones - fancy a savoury twist? You'll lvoe these hot cross bacon butties.

12. Chocolate cheesecake
What to eat first! Attack the crunchy biscuity base or go straight in for the kill for the smooth, chocolatey topping? Either way by following this recipe your baking endeavours will be fully rewarded in taste. See recipe for Chocolate cheesecake.

13. No-bake chocolate tart
A dense and deliciously rich tart that looks impressive and is really easy to make too. See recipe for No-bake chocolate tart.

14. Simnel cake
A fruity simnel cake is an Easter classic. It might not count towards one of your 5-a-day, but it will certainly make a deliciously fruity alternative to all that chocolate. See recipe for Simnel cake

15. Hot cross buns
A firm Easter favourite, why not have a go at creating your own? Toast to perfection and spread with some of your favourite jam or preserve for extra deliciousness. See recipe for Hot cross buns.

16. Hot cross bun and butter pudding
Want to wow your family and friends? Try this clever combination of spiced hot cross buns,with a creamy custard and baked for everyone to dive into. Is your mouth watering yet? Right, get cooking! See recipe for Hot cross bun pudding.


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