Easter treats

Why not try whipping up some home-made Easter bakes? Emma Parkin gives us some easy recipes to treat your family and friends.

Exchanging eggs has long since been a popular Easter time tradition. In France, offering eggs as Easter gifts dates back to the 14th century, when believers said that eating an egg laid on Good Friday would bring good health for the year.

In Portugal and Greece boiled eggs, one for each member of the family, are plaited into sweet Easter bread. However, in Ireland, chocolate eggs are the most popular choice at Easter time. Do you find that you have lots of leftover chocolate eggs that end up being thrown out? The Creamy berry Easter fool is a great way to use up left-over Easter eggs. Spoon your favourite mousse or ice cream into Easter egg halves or fill them with the delicious berry fool.

The chocolate-glazed angelfood cake makes a beautiful centerpiece for your Easter meal. For a special Easter feel, tie a nice yellow ribbon around the base of the cake.

Creamy berry Easter fool
300g frozen berries
3tbsp caster sugar
2tbsp Grand Marnier (optional)
2tbsp crème fraîche
1tsp orange essence
500ml cream, whipped
2 large chocolate Easter eggs

1. Defrost the berries and drain off any excess liquid. Purée the berries, sugar, liqueur (if desired) and orange essence in a blender or food processor, or rub the mixture through a sieve.
2. Fold the crème fraîche into the whipped cream.
3. Fold the puréed berries into the cream mixture and mix until smooth.
4. Dip a knife into boiling water and use to cut the Easter eggs (if they don't already split in half ). Place the halves onto a serving plate and spoon the berry mixture into the halves and decorate with the fresh berries and mint. Grab a spoon and enjoy!

Chocolate-glazed angelfood cake
Makes 8-10 slices

250g butter
250g caster sugar
4 large eggs
1tsp vanilla essence
375g plain flour
2tsp baking powder
1/2tsp salt
250ml milk
400g good quality chocolate, melted
1 packet chocolate eggs, for decoration

1. Preheat the oven to 160C/gas mark 21/2. Grease a 250mm diameter cake tin.
2. Cream the butter until it is soft and fluffy.
3. Gradually add the caster sugar and beat for 10 minutes until it is pale and creamy. Beat in the eggs one at a time, then stir in the vanilla essence. Sift in the flour, baking powder and salt. Mix well and add milk.
4. Pour into the prepared tin and bake for approximately 20 minutes until golden brown. Test with a skewer – if it comes out clean, your cake is cooked. Remove from the oven and turn out onto a wire rack to cool.
5. Pour melted chocolate over and leave until set. Decorate with chocolate eggs

Hot cross buns
Makes 12

Why not try baking your own hot cross buns this Easter? Treat your friends to some delicious home bakes with this recipe. Be sure to leave the dough to rise in a warm place, but don't put it in the oven – if it's too hot the yeast will be destroyed. Knead the dough thoroughly for 10 minutes and allow the dough to rise until it has doubled in size to ensure that the buns have a wonderfully light texture.

Glaze the buns as soon as they come out of the oven and then allow to cool until they are lukewarm. They are best enjoyed on the day you bake them.

450g strong flour
2tsp ground cinnamon
2tsp ground mixed spice
1tsp salt
1 sachet instant dried yeast
50g caster sugar
80g cold butter, diced
1 large egg, lightly beaten
300ml warm milk
50g raisins
50g sultanas
25g currants
25g diced citrus peel
Paste
50g plain flour
50ml water
Glaze
60ml milk
60ml water
40g caster sugar

1. Preheat the oven to 200°C/gas mark 6. Sift the strong flour and spices together into a large bowl. Add the salt, yeast and sugar, and rub in the butter. Mix the egg and milk, then gradually stir into the dry ingredients to form a firm dough.
2. Knead for 10 minutes by hand or using the dough hook on a food processor. Place the dough in a lightly greased bowl and cover with a damp dishcloth. Set aside to rise in a warm place until the mixture has doubled in size. Turn the dough out onto a lightly floured surface and knead in the fruit.
3. Divide the dough into 12 pieces and roll each one into a ball. Place the balls next to each other in a greased baking tin. Cover and set aside to rise again until the balls have doubled in size. Mix the plain flour with the water to form a paste. Put the paste into a piping bag and pipe a cross on each of the buns.
4. Bake in a preheated oven for 25 to 30 minutes or until golden and cooked through. Remove from the oven. Mix the glaze ingredients and brush over the buns while they are still hot. Serve the buns when they are still warm with butter.