is a time of bright colours and new flowers so why not try out
some of our brilliant craft and recipe ideas to help add a sparkle
to your celebrations.
tasty traditional recipes are ideal for an Easter Sunday tea
while there are recipes designed especially for smaller hands
too so children can also get involved in the kitchen.
are plenty of suggestions on how to decorate your Easter eggs
with a difference or you can make yourself a stunning Easter
Bonnet. It is advised that adults supervise.
You will need
Plasticine or flower oasis (from your local florist)
Small twigs or branches
Green crepe paper or moss (from your local florist)
make your egg tree first of all you will need to collect whole
eggshells which have had their insides blown out. Make a small
hole in one end of the egg and a slightly larger one in the
other using a large needle then gently blow the contents into
a bowl. You could collect the shells from eggs used in cooking.
it is time to decorate your eggs whatever way you like. Use
lots of bright colours and shiny bits like glitter or foil
to create colourful eggs. A good decoration tip for younger
children is to coat the eggshells in glue then roll them in
glitter. Then carefully glue a length of narrow ribbon lengthways
around the egg ensuring it is long enough to tie a loop at
create your tree place the oasis or plasticine on a small
plate then carefully arrange your twigs in it until they form
a small tree like shape. Green crepe paper or moss can be
wrapped around the bottom to disguise the base then hang your
eggs from the branches to complete your tree.
Flexible coloured cardboard
Ribbon or crepe paper
draw a circle on the cardboard using a dinner plate as a guide
then carefully cut round the line. Cut a straight line up
towards the middle of your circle before folding the two sides
over one another until to have a bonnet shape that is flat
at the back and peaked at the front then secure.
lots of different coloured tissue paper cut out small pieces
and scrunch or roll them up to create flowers to stick all
over your bonnet or if you prefer just round the edges. Finally
make a small hole on each side of your bonnet to thread through
ribbon or a strip of crepe paper to create ties to hold your
bonnet firmly in place.
alternative Easter bonnet could be made using an old hat and
fabric flowers to brighten it up and again adding brightly
coloured ribbon to create ties.
You will need
Decorated eggs or chocolate eggs
a rectangular piece of cardboard draw another rectangle about
2 - 3 cm (one inch) inside and carefully score (don't cut)
along the lines with the point of scissors so it can bend
easily. Fold in the edges of your rectangle, snipping out
the extra card at the corners, to form a basket shape with
a lip all around the edge and secure firmly.
another long thin strip of cardboard and secure it to both
sides of your basket to create a handle before padding the
bottom with crumpled tissue paper and filling it with your
choice of decorated or chocolate eggs.
Shredded Wheat (or similar cereal)
crushed Shredded Wheat with melted chocolate and shape into
nest shapes in bun cases. Once the chocolate has set, place
2-3 mini eggs into your chocolate nests.
1 lb plain flour
1 level teaspoon caster sugar
1 oz fresh yeast (or 1 level tablespoon dried yeast)
1/4 pint lukewarm milk
2 fluid oz warm water
1 level teaspoon each of salt and mixed spice
2 oz caster sugar
2 oz melted butter
1 beaten egg
1 oz currants
1-2 oz chopped mixed peel
and flour two baking trays and preheat oven to 190C. Sift
4 oz of the flour with the sugar. Crumble in the yeast and
stir in the milk & water. Leave the mixture in a warm place
for 20-30 mins until frothy.
sift the remaining flour with the salt & spice. Add the sugar.
Stir the melted butter together with the egg into the risen
yeast mixture. Gradually fold in the flour, currants and peel.
Knead the dough on a floured surface until perfectly smooth.
Divide into 12 pieces and shape into buns. Set the buns well
apart on the prepared trays and leave them in a warm place
until doubled in size. Make two cuts on the top of each bun
to form a cross.
Bake just above the centre of the oven for 15-20 mins. Leave
the buns to cool on a wire rack; while still warm brush them
with a glaze made from 1 1/2 oz caster sugar dissolved in
2 tablespoons water.
You will need
1/2 lb unsalted butter
zest of 2 large lemons
1/2 lb caster sugar
4 large eggs
6 oz chopped mixed peel
6 oz sultanas
1 1/4 lb currants
14 oz plain flour
1 level teaspoon mixed spice
4 oz ground almonds
4 oz icing sugar
4 oz caster sugar
1 large egg
3 teaspoons strained lemon juice
a 9 inch round deep cake tin and line it with greased greaseproof
paper. Pre-heat the oven to 160C. Cream together the butter,
lemon zest and sugar until light and fluffy. Beat in the eggs
one at a time and stir in the peel and fruit.
Sift the flour with a little salt, a good pinch of baking
powder and the spice. Fold this into the creamed mixture.
If necessary add 1-2 tablespoons of milk to relax the mixture
if it is too thick. Spoon the mixture into the prepared tin
and level the top. Bake in the oven for 2 1/2 to 3 hours.
Once the cake is cooked, cool it on a wire rack.
mix together the ground almonds and all the sugar. Add half
of the lightly beaten egg with a few drops of lemon essence
and the strained lemon juice. Knead thoroughly until the almond
paste is smooth. Roll out 2/3 of the almond paste and cover
the cooled cake with it. Make sure that the cake is completely
cool before you start decorating it.
the remaining almond paste into 11 balls - to represent the
Apostles, excluding Judas - and set them around the edge of
the cake. Tie a ribbon around the side of the cake and decorate
the centre of the cake with chocolate eggs.