By Belling (www.belling.co.uk)By Cookery School at
Little Portland Street London
(www.cookeryschool.co.uk)a great way
to use up
leftover hot
cross buns &
chocolate!EASTER BAKINGWWW.FOODHEAVENMAG.COM APRIL baking heaven 13
Chocolate Easter
nest corn fl ake cake
SERVES 12
200g (7oz) dark chocolate
4 tbsp golden syrup
100g (3½oz) unsalted butter
170g (6oz) corn fl akes
300g (10½oz) mixed Easter
chocolate eggs
1 Gently melt the chocolate, syrup and
butter in a heatproof bowl set over a
simmering pan of water. Stir until
smooth and remove from the heat.
2 Stir in the corn flakes and mix until totally
coated and no bare corn flakes remain.
3 Press into a bundt tin and chill in the
fridge until set, about 2 hours.
4 Remove from the fridge, flip out of the
tin and pour the chocolate eggs into the
centre. Serve immediately.
Hot cross bun &
Easter egg bread and
butter pudding
SERVES 6-
3 hot cross buns, sliced into
6 vertical slices
600ml (1pt) whole milk
75g (2¾oz) softened butter
6 free-range eggs
2 tbsp sugar
leftover Easter eggs, broken up
icing sugar, for dusting
1 Butter the buns and place into a
baking dish that will hold about 850ml
(1½pts) liquid.
2 Beat the eggs and sugar lightly, then
add the broken-up chocolate.
3 Bring the milk to the boil.
4 Whisking the eggs all the time, slowly
pour the hot milk over the egg, sugar
and chocolate mixture until all the mix
has been beaten in and the chocolate
has melted. Strain this mixture into a
large jug to achieve a smooth custard.
5 Pour the custard over the buttered buns,
then place the dessert in the fridge for a
few hours to allow the buns to absorb
some of the egg and milk mixture.
6 When you’re ready to cook the
pudding, preheat the oven to 150°C/
Gas Mark 2. Please the baking dish in abain marie and bake in the oven for
about 45 minutes, or until a knife
inserted into the pudding comes
out clean. Serve at room temperature,
dusted with icing sugar. http://www.belling.co.ukwww.belling.co.ukwww.belling.co.ukwww.belling.co.ukE A S T E R B A K I N G