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Egg-cellent Easter recipes!


Easter is a time of fun and excitement for children, with Easter egg hunts – and chocolate! Here we feature some fun Easter baking ideas to do with them

Flowerpot chocolate chip muffins


INGREDIENTS • 3 tbsp vegetable oil • 125g plain flour • 1 tsp baking powder • 25g cocoa powder • 100g golden caster sugar • 1 large egg • 100ml milk • 150g milk chocolate chips • 25g chocolate cake decorations • 20 rice paper wafer daisies


1.  Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.

2. Put the flour, baking powder and cocoa in a bowl and stir in the sugar.

3. Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix – you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.

4. Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water, or put in a microwave-proof bowl and heat on High for 1 min until melted.

5. Spread the tops of the muffins with the melted chocolate. Sprinkle over the decorations and add 2 rice paper wafer daisies to each pot to serve.

Top tip: You will need mini terracotta pots measuring 57mm wide and 50mm tall, which you should be able to get from any garden centre.


Hot cross cookies


INGREDIENTS • 200g softened butter, plus extra for the trays • 100g light muscovado sugar • 1 egg • 250g plain flour • 1 tsp cinnamon • 2 tsp baking powder • 100g sultana • 200g white chocolate chips


1.  Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.

2. Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.

3. Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating.

Shreaded Wheat nests


INGREDIENTS • 200g milk chocolate, broken into pieces • 85g shredded wheat, crushed • 2 x 100g bags mini chocolate eggs


1.  Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine. 2. Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.

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