Recipes: Rachel's Easter Recipes

Hot Cross Bun Pudding (pictured above)

Simply irresistible, sweetly spiced buns nestled in creamy custard

Ingredients
4 hot cross buns
15g unsalted butter
320ml double cream
100ml whole milk
2 eggs & 1 egg yolk
100g Rachel's Greek Style Natural Yogurt
1 tsp demerara sugar

Serves 4
Preparation time 15 minutes plus 30 minutes cooking time

Method
Pre-heat the oven to 160°C/Gas 3 and grease a 1 litre ovenproof dish.

Cut the hot cross buns in half and spread with butter both sides. Arrange the buns in an ovenproof dish layering the cross sides face up on top.

In a small pan add the cream and milk and heat until just warm.

In a small bowl add the eggs and egg yolk, pour over the heated cream and milk and whisk thoroughly. Add the yogurt, whisk again.

Pour the mixture over the buns a little at a time, ensuring it has time to soak in.

Sprinkle the pudding with demerara sugar and place on a baking sheet.

Bake for approx 30 minutes the resulting pudding should be puffed up, set and golden brown

Try
Serving with lashings of custard or cream

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Vanilla Easter Cup Cakes

Simple cup cakes, decorated with a delicious swirl of butter icing and decorated with chocolate mini eggs.


Ingredients
220g butter or margarine, room temperature
220g caster sugar
2 large eggs, beaten
220g self raising flour, sifted
2 tbsp Rachel's low fat vanilla yogurt

Icing
80g unsalted butter, room temperature
250g icing sugar
25g Rachel's low fat vanilla yogurt

Serves 12
Preparation time 15 minutes
Cooking time 20-25 minutes

Method
Pre-heat the oven to 180°C/350°F/Gas Mark 5.

Line a cup cake or muffin tray with paper cases.

Beat together the butter and caster sugar until light and fluffy. Add the eggs a little at a time.

Fold in the flour and yogurt.

Spoon the mixture into the paper cases until half full.

Bake in the oven until golden brown and springy to touch or test using a skewer, if it comes away clean the cakes are ready. Leave them to cool on a wire rack.

Meanwhile prepare the icing. Begin by beating the butter and icing sugar until pale and well mixed, ideally using an electric mixer. Add the yogurt and continue to beat on medium to high speed until the icing is fluffy. The longer you beat the lighter the icing.

Spoon the icing into a piping bag fitted with a star piping nozzle. In a circular motion swirl the icing around each cake.

Decorate with mini eggs.