Get cracking on these seasonal treats for a bank holiday brunch
Vanilla and white chocolate bundt cake
SERVES 8-10
Ingredients
50g softened unsalted butter, plus extra for greasing
225g caster sugar
2 tsp vanilla extract
4 large Burford Brown eggs, at room temperature
250g plain flour
1½ tsp baking powder
¼ tsp fine salt
To decorate
150g white chocolate, broken into small pieces
100g mini eggs
Fresh flowers (optional)
1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and generously butter the inside of the bundt tin.
2. Cream the butter, sugar and vanilla extract until very pale and fluffy, using either a hand mixer or stand mixer.
3. Add the eggs one at a time, whisking well after each addition.
4. Sift in the flour, baking powder and salt and mix to fully combine.
5. Spoon the mixture into the greased bundt tin and smooth the top, then bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
6. Leave the cake to cool in the tin for 5 minutes, then turn out on to a wire rack to allow it to cool completely.
7. Melt the white chocolate in the microwave in a heatproof bowl and pour over the cake and then allow to set.
8. Decorate with mini eggs and fresh flowers (optional)
Hot cross buns
MAKES 12
Ingredients
225ml full-fat milk
50g butter, diced
2 Burford Brown eggs, beaten
500g strong white bread flour
50g caster sugar
7g (1 sachet) fast-action dried yeast
2 tsp cinnamon
½ tsp mixed spice
Pinch of salt
100g raisins
50g mixed peel
For the crosses and glaze
1 tbsp of apricot jam
100g plain flour
1. Gently heat the milk in a small pan until just below boiling point. Stir in the diced butter until melted.
2. Leave to cool for 5 minutes, then stir in 2 beaten eggs.
3. In a large bowl, sift the flour, caster sugar, yeast, cinnamon and mixed spice with a pinch of salt. Stir to combine.
4. Make a well in the centre, then gradually pour in the milk mixture. Combine to form a slightly sticky dough.
5. Tip the dough on to a floured work surface and knead for 10 minutes. Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for an hour, or until doubled in size.
6. Flatten the dough slightly, then scatter the raisins and mixed peel into the centre. Bring up the sides to enclose t
