If you’re looking for some Easter inspiration, here are some reliable recipes guaranteed to make your holiday extra tasty.
Traditional Simnel Easter Cake
Recipe by Sarab Kapoor, courtesy of Cold Storage Singapore
- 500g mixed dried fruit
- 100g Waitrose Cooks’ Homebaking Glace Cherries
- 175g butter
- 175g caster sugar
- 225g cake flour or plain flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon powdered ginger
- 4 eggs
- ¼ cup milk
- 1kg marzipan
- Zest of one lemon
- Icing sugar for rolling
- 1 tablespoon apricot jam
- 1 egg white
- Pre-heat oven to 180 degrees Celsius.
- Cream the butter and sugar, until soft and light. Then add the lemon zest.
- Place the flour, baking powder, cinnamon and ginger in a bowl; stir to combine.
- Add one egg to the creamed butter and sugar with two tablespoons of the dry ingredients, then beat in the remaining eggs. Add the rest of the dry ingredients gradually, then milk. Then stir in the fruit.
- Dust the surface with a little icing sugar and roll out about 400g of the marzipan. Cut it into a six-inch circle.
- Evenly spoon half of the fruitcake mixture into a six-inch spring-form tin; then lay in the marzipan circle on top, followed by the rest of the mixture.
- Bake for about an hour and leave in tin to cool.
- Unspring the cooled fruitcake. Roll out another 400g circle of the marzipan, paint the top of the cake with the apricot jam, then place the marzipan on top.
- Make 11 one-inch (or approximate) apostle balls out of the remaining marzipan. Secure the apostles around the edge of the cake with lightly beaten egg white.
- Paint the whole of the cake with egg white, then blow-torch the marzipan until it’s slightly scorched.
Hot Cross Bun Baked Pudding
Recipe courtesy of Expat Kitchen
- 6 hot cross buns
- 600ml thickened cream
- 4 free range eggs – yolks only
- 75g caster sugar
- Pinch of salt
- 50g flaked almonds
- 30g sultanas
- 50g unsalted butter, melted
- 1 teaspoon vanilla essence
- Pre-heat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
- Cut the hot cross buns in half and brush each side with butter; then close them up again.
- Put into rectangular baking dish approximately 40cm by 20cm.
- Whisk the egg yolks and caster sugar together until the mixture turns pale and thickens.
- Put the cream into a small pot on a low flame and gently bring to a boil, stirring along the way. Make sure the cream doesn’t burn on the bottom of the pan!
- Once boiling, pour a small amount of the boiling cream over the egg yolk mixture and whisk well.
- Repeat with another small amount, and whisk well. Add the remaining cream and whisk again. Add the vanilla essence and salt, and whisk further.
- Pour the custard mixture over the buns and let stand for six minutes to absorb the liquid.
- Sprinkle the sultanas and almonds over and around the hot cross buns.
- Cover loosely with foil and bake for 15 minutes. 11. Remove foil and bake for an additional 10 minutes or until golden and just set.
Easter Bunny Cupcakes
Recipe courtesy of Expat Kitchen
- A cupcake (baked from your favourite recipe)
- White icing
- Shredded coconut
- Pink sugar (make by mixing a few drops of pink colouring with 1 cup caster sugar)
- Jellybean nose
- Candy eyes
- Food-safe pen (to draw pupils)
- Large marshmallow
- Mini marshmallows
- Frost a cupcake with white icing and sprinkle on shredded coconut for the fur.
- Cut a large marshmallow in half width-wise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one by dipping into the pink sugar; set in place for ears.
- Add a jellybean nose and pop on candy eyes. Draw pupils with food-safe pen.
- Add mini marshmallows for cheeks.
We have loads more great recipes and dinner party inspiration!
This article first appeared in the April 2017 edition of Expat Living Singapore. Subscribe now!