best for Easter!
These egg-cellent ideas are per fect for tea-time treats
Mini Earl Grey Loaf Cakes
These pretty little cakes are delicately fragranced with Earl Grey tea and make a beautiful afternoon treat.
Hands-on time 20min, plus infusing, cooling and setting. Cooking time about 25min. Makes 8
• 100ml whole milk
• 3tbsp loose leaf Earl Grey tea
• 175g unsalted butter, softened
• 175g light brown soft sugar
• 3 medium eggs, beaten
• 175g self-raising flour
• ½tsp baking powder
• ½tsp ground ginger
• 1tbsp whole milk
• 1tsp loose leaf Earl Grey tea
• 75g icing sugar
• Small handful edible dried rose petals, optional
• 8 mini loaf cases, available from Amazon and baking stores
1 Preheat oven to 180°C (160°C fan) mark 4 and arrange 8 mini loaf cases on a large baking tray. For the cakes, in a small pan heat the milk and tea until steaming. Remove from heat and leave to infuse for 20min.
2 In a large bowl using a handheld electric whisk, beat the butter and sugar until pale and fluffy, about 4min. Gradually beat in the eggs. Next, strain in the infused milk, pressing the tea leaves against the sieve with a spoon to extract as much flavour and liquid as possible, then discard the leaves. Add the flour, baking powder, ginger and a pinch of fine salt and gently beat until just combined.
3 Divide evenly between the loaf cases, filling each no more than halfway. Bake for 20-25min, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack (in cases) to cool completely.
4 To decorate, in a small pan heat the milk and tea until steaming. Set aside to infuse for 10min. Sift the icing sugar into a medium bowl, then strain in the infused milk, pressing and discarding the tea leaves as before. Mix to make a smooth icing. Pipe, spoon or spread over the cooled cakes. Scatter over rose petals, if using. Allow icing to set before serving.
PER CAKE 404 cals, 6g protein, 21g fat (12g saturates), 48g carbs (31g total sugars), 1g fibre
Easter Egg Tiffin
A guaranteed hit with little ones, tiffins are a good way of using up leftover dried fruit, nuts and biscuits, so try experimenting with different combinations.
Hands-on time 20min, plus cooling, chilling and softening. Cooking time about 15min. Cuts into 16 squares
• 100g unsalted butter, diced, plus extra to grease
• 50g sunflower seeds
• 100g cashew nuts
•300g dark chocolate (about 55% cocoa solids), roughly chopped
• 100g milk chocolate, roughly chopped
• 50g golden syrup
• 100g raisins
• 200g digestives, roughly bro
