Recipe by Waitrose & Partners. Thousands of
recipes can be found at http://www.waitrose.com/recipesRecipe by http://www.shakenudder.comEASTER BAKINGWWW.FOODHEAVENMAG.COM APRIL baking heaven 19
Salted caramel hot
cross buns
MAKES 10
500g (1lb 1oz) pack of white
bread mix
50g (1¾oz) butter
50g (1¾oz) golden caster sugar
100g (3½oz) milk chocolate chips
200ml (7fl oz) Shaken Udder Salted
Caramel Milkshake
100ml (3½fl oz) water
100ml (3½fl oz) milk
1 large free-range egg
For the crosses & decoration
3 tbsp plain fl our
2 tbsp water
golden syrup, melted, for brushing1 Tip the bread mix into a bowl and
stir in the sugar. Rub in the butter
with your fingertips, then add the
chocolate chips.
2 In a measuring jug, pour in the
milkshake, milk and water, then beat in
the egg and transfer onto the dried
ingredients. Mix to a very moist dough
(the wetter the better).3 Leave for 5 minutes, then cut into
10 equal pieces and roughly shape into
buns with oiled hands (this helps to
stop the mixture sticking too much – try
not to use extra flour as it will toughen
the dough).
4 Space the buns apart on 2 greased
baking sheets and cover loosely with
clingfilm. Leave the buns in a warm
room until they’ve risen to about half
the size again (this will take anything
from 45 minutes-1¼ hours, depending
on how warm and moist the
environment is).
5 When the buns are risen, preheat the
oven to 220°C/Gas Mark 7 and make
the crosses. Mix the flour with the
water to make a paste. Pour into a
plastic food bag and make a tiny nick in
one of the corners. Pipe crosses on
each bun.
6 Bake for 12-15 minutes until risen and
golden. Brush with golden syrup. The
buns will keep fresh for a day, and after
that are best toasted.Chocolate egg
cupcakes
MAKES 12
100g (3½oz) unsalted butter,
softened
175g (6oz) caster sugar
3 British Blacktail Free Range Eggs
75ml (2¾fl oz) whole milk
150g (5½oz) self-raising fl our
½ tsp fi ne salt
25g (1oz) Cadbury Bournville
Cocoa Powder
To decorate
400g (14oz) tub of Cooks’
Ingredients Tanzanian Chocolate
Icing
2 x 89g pack of Cadbury Mini
Creme Eggs
1 Preheat the oven to 180°C/Gas Mark
- Line a 12-hole muffin tin with
Waitrose Cooks’ Homebaking muffin
cases. Using electric beaters, cream
together the butter and sugar for 2-
minutes in a mixing bowl until light and
fluffy, then beat in the eggs until combined,
followed by the milk. Mix together the dry
ingredients and sift into the mixture.
Beat in gently until combined.
2 Divide evenly between the muffin
cases and bake for 20 minutes. Cool in
the tin for 5 minutes, then lift out and
leave to cool completely on a wire rack.
3 Give the chocolate icing a stir, then
transfer it to a piping bag fitted with a
star-shaped nozzle (or you can spoon it
on if you don’t have a piping bag). Pipe
over the top of the cakes. Halve the Mini
Creme Eggs by cutting down the join
with a sharp knife. Arrange on top of the
icing and serve.Tip An ice cream scoop is useful for
dividing the cake batter evenly between
the muffin cases.The perfectEaster treat!