Posts Tagged ‘easter recipes’

Simnel Buns

Bake Simnel Cupcakes for Easter

Simnel Cake is an Easter time fruit cake that is made from white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel, Marzipan is used to decorate the top and often included in the middle of the cake.

The top is traditionally covered with a flat layer of Marzipan with eleven Marzipan balls placed in a circle to represent the true eleven disciples, Judas is omitted, a ball is sometimes added in the centre to represent Jesus or even Judas.

I often make Simnel Cake although I don’t include the Marzipan as not all of my family enjoys it; here is a recipe for Simnel Cupcakes without Marzipan which are perfect for Easter Parties or to take with you on a walk.


  • 150g Butter
  • 150g Caster Sugar
  • 4 Medium Eggs beaten
  • 200g Plain Flour
  • 1 tsp Mixed Spice
  • 1 tsp Baking powder
  • 200g Mixed dried fruit
  • 12 whole glace cherries
  • Zest and juice of a medium orange
  • 200g Icing Sugar
  • Silver Ball cake decorations

What you need to do

  1. Preheat the oven to 190C/170F/Gas Mark 5 and line a Cupcake tray with 12 cases.
  2. Mix together the butter and sugar until smooth and creamy then gradually beat in the eggs.
  3. Sieve the flour, baking powder and the mixed spice, add gradually and gently stir into the butter mixture until fully combined then fold in the mixed fruit and the orange zest.
  4. Divide the mixture between the 12 muffin cases, then push a whole cherry into the middle of each one.
  5. Bake for approx. 25 minutes until risen, golden and firm to the touch, leave to cool.
  6. Mix together the icing sugar with just enough orange juice so that the icing is spreadable.
  7. Ice the top of your Simnel Cupcakes and then place 11 silver balls around the edge in a circle.
  8. Leave the icing to set and then enjoy.

Chicken 3

Make an Easter Chicken

What you will need

  • Paper plates
  • Black, Orange, Yellow/Red Felt tip Pens
  • Scissors
  • Sticky tape/Glue
  • Feathers

Chicken 1       Chicken 2

What you need to do

  1. Take a paper plate and fold in half.
  2. Cut another paper plate into 6 segments, on a segment draw the beak, comb (at the top of the head) and wattle (under the beak) and cut out.
  3. Cut a slit at one side on the crease of the folded paper plate, push the comb through it and stick down, then position and stick on the beak and the wattle, add another blob of glue where the head is and press together.
  4. Colour in its beak, comb and wattle, stick a feather on for its tail and draw on eyes and wings.
  5. You can of course paint or decorate your chicken further if you like, why not stick on the colourful foil wrapping from your Easter Eggs.

Egg faces

3 Amazing and Eggstraordinary facts about Eggs

1.   We all imagine that dinosaurs and their eggs were enormous, the largest dinosaur was the Argentinosaurus and was 37m long, yet its eggs were quite small in comparison they were only the size of a Rugby ball (30cm).

2.   Ostriches lay the largest birds’ eggs; they can be as big as a grapefruit and take 42 days to hatch.

3.   Hummingbirds lay the smallest bird’s eggs; they are the size of a pea and take 16-18 days to hatch.

Here are some silly egg yolks (jokes) to make you giggle

Q.   Why did the egg go to school?

       To get egg-u-cated!

Q.   Who tells the best egg jokes?


Q.   How did the egg climb the mountain?

        It scrambled up!

Q.   What do you call an egg that goes on safari?

        An eggs-plorer!

Q.   What day do eggs hate the most?


Q.    What happened to the egg when he was tickled too much?

        He cracked up!

Why not have a go at making up some more egg jokes

I hope that you all have a fun and enjoyable Easter




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Good Friday has traditionally been the day to bake hot cross buns and this fabulous little recipe has been used in our household for many years.

The children love getting involved, mixing in the dried fruit, shaping the buns and putting the marzipan crosses on the top.  And they are quite honestly the best hot cross buns I have ever tasted.


One word of warning though – because they contain no preservatives, unlike the bought varieties, they need to be eaten within a day or so of baking.  We get around this by sharing them amongst our neighbours and friends!


1 lb plain flour
pinch of salt
1/2 teaspoon mixed spice
1/2 pint milk
3/4 oz fresh yeast
3 oz butter
2 oz caster sugar
6 oz currants
2 beaten eggs
sweetened milk for finishing
quantity of marzipan

What to do

  1. Warm the milk until luke warm then add the yeast and butter
  2. Stir until the yeast dissolves
  3. Mix in the beaten eggs and sugar
  4. Put the flour, salt and mixed spice into a bowl
  5. Make a well in the centre
  6. Tip the liquid into the well and beat the mixture until smooth
  7. Turn the dough onto a floured surface and work in the currants
  8. Knead for a few minutes
  9. Place in a greased bowl, cover and put somewhere warm for an hour or so, until the dough has doubled in size
  10. You can knock it down and allow it to rise a second time, but my children generally don’t have the patience to wait so we never bother
  11. Shape the dough into buns and put on a greased baking tray.
  12. Roll some thin pieces of marzipan and place on the top to form a cross
  13. Allow the buns to rise for about 15 minutes
  14. Brush with sweetened milk
  15. Bake at around 175 C for around 15 minutes
  16. Enjoy warm with butter!

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