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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 Ingredients 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 Method 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, ar...

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

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

This decadent no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make Ingredients 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 Method 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. homemadebyyou.co.uk

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

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 Ingredients 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 Method 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 sc...

Your kids will have a lot of fun helping make these simple no-bake treats Ingredients 400 g smooth white chocolate, broken into pieces 100 g sweetmeal digestives, broken into small pieces 150 g mini marshmallows 100 g mini eggs Method 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. homemadebyyou.co.uk

These Easter-inspired birds' nests are easy enough for you and the kids to make together - they also make brilliant Easter gifts Ingredients 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 Method 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. homemadebyyou.co.uk

Your children will love mixing the dough for these cute Easter biscuits Ingredients 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 Method 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 unti...

Junior chefs can help make and decorate these pretty Easter biscuits Ingredients 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 Method 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...

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

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

Little ones will love helping to make these as gifts for all your Easter visitors Ingredients 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 Method 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,...

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

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

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