10 Homemade Easter Treats in Lincoln!
It’s officially Easter on April the 4th, which gives us an excuse to tuck into plenty of choccy easter treats with our mates!
Everybody knows that on Easter, it’s more than acceptable to have chocolate for breakfast, lunch, and dinner – right?
Last year was a bit of a tough one, so why not surprise your flatmates with some yummy homemade Easter treats!
With that being said, students living and studying in Lincoln, throw away that Lincolnshire sausage and let’s get baking something sweet.
Here are 10 homemade easter treats you can surprise your flatmates with – hurrah!
Obv easter egg nest cakes bag the top spot on our easter treats list – they’re absolutely legendary!
Chocolate Easter egg nest cakes are so easy to make, perfect for students in Lincoln who haven’t got much time.
They require minimal effort and taste bloomin’ delicious, what more could you want this easter?
- 225g plain chocolate – broken into pieces
- 2 tbsp golden syrup
- 50g butter
- 75g cornflakes
- 36 mini eggs
This BBC Good Food recipe makes 12 easter egg nest cakes, if you don’t want that much just half the ingredients.
But, let’s be honest, you’re probably going to want all 12 because they’re so moreish!
- Firstly, you need to grab your fairy cake tin and line it with paper cases – you can get these from your local supermarket.
- Next, melt the chocolate, golden syrup, and butter in a bowl over a saucepan of gently simmering water and stir.
- Don’t let the base of the bowl touch the water though, it might burn your ingredients (uh oh!)
- Now you need to remove the bowl from the heat and stir in all the cereal until it coats the choc mix.
- Finally, divide your mixture between the paper cases, press 3 mini eggs onto the cakes, and chill in the fridge for an hour.
This one’s for slightly more experienced bakers, so if you see yourself in the tent with Noel Fielding & Matt Lucas – listen up.
Nothing says Easter like some soft, sticky hot cross buns drenched in butter *drools* yummy!
- 500g strong white bread flour
- ½ tsp salt
- 2 heaped tsp mixed spice
- 50g caster sugar
- 50g butter
- 200g mixed dried fruit
- 200ml milk
- 2 eggs
- 7g sachet easy-blend dried yeast
- 3 tbsp plain flour
- Honey or golden syrup
- Firstly, mix your flour in a bowl and stir in the salt, mixed spice, and sugar together.
- Rub in the butter with your fingertips, dried fruit, then sprinkle over your yeast and stir!
- Next, gently warm your milk so it’s hot, beat in your eggs, and then pour into the dry ingredients.
- Get a blunt knife, mix the ingredients to a moist dough leave to soak for a few mins until cutting the dough into 8 pieces.
- Now you’ve got to shape the dough into buns on a floured surface, space on a baking sheet and cover loosely with clingfilm!
- Leave in a warm place until it’s half again in size, this will take around 45 minutes- 1 hr 15.
- Mix your flour with 2 tbsp water to make a paste, pour in a plastic food bag, make a nick in the corner, and pipe your crosses onto each bun!
- Finally, bake for 12-15 minutes until risen and golden, trim the excess cross mixture, and brush over with honey/golden syrup!
This is another easter treat including mini eggs, what more could a student want?
Take a bite into these easter brownies and be surprised with a crunchy mini egg treat – hooray!
- 175g butter, chopped
- 150g dark chocolate
- 250g light brown soft sugar
- 85g self-raising flour
- 50g cocoa powder
- 3 large eggs
- 100g milk chocolate chips
- 24 chocolate eggs
- To begin, heat your oven to 180C, and line 24 holes of a mini muffin tray with paper cases.
- Put the butter, dark chocolate, and sugar in a pan and heat it gently, stirring until it’s all melted.
- Remove from the heat, let it cool, and sift your flour, cocoa, and a good pinch of salt into a big bowl.
- Stir in the melted choc, the beaten eggs, and half the chocolate chips and mixed well until combined.
- Divide the mixtures into cases, place a mini egg into the middle of each muffin and push down.
- Bake these for 12-15 minutes until they’re nice and gooey in the centre, and finally, melt choc chips in the microwave.
- Leave the mix to cool until it’s thick, dot a small amount on each cake, and stick on some more mini eggs!
Who doesn’t love a good cookie? They’re a great Easter treat!
- 175g butter
- 200g light brown soft sugar
- 100g golden caster sugar
- 1tbsp vanilla extract
- 1 large egg
- 250g plain flour
- ½ tsp bicarbonate of soda
- 50g white chocolate
- 100g dark chocolate
- 100g mini chocolate eggs
- Heat your oven to 170C fan, line two baking sheets with parchment paper, tip your butter, sugar, and vanilla in a bowl.
- Beat with a handheld whisk, add your egg, beat again, and tip in the flour, bicarb, and pinch of salt!
- Use a spatula to mix your mix before adding the chocolate chunks, half the crushed mini eggs, and combine the mix.
- Scoop golf ball-sized amounts of cookie dough onto the baking sheets, push the mini eggs on top and bake for 15-18 mins!
These yummy easter treat blondies only take 30 mins to cook, perfect for busy students studying in Lincoln!
- 250g cold unsalted butter
- 150g light soft brown sugar
- 125g caster sugar
- 2 large free-range eggs
- 1 ½ tsp vanilla extract
- Pinch of salt
- 300g plain flour
- 225g mini chocolate eggs
- Preheat the oven to 170C fan and begin to melt your butter.
- Melt your butter in a saucepan over medium-low heat, stir in both sugars until it turns a creamy toffee colour.
- Whisk your eggs, vanilla, and salt together in a large bowl, whisk in the melted butter and sugar mix then whisk in the flour until smooth.
- Pour the batter into the prepared tin and bake for 20 minutes.
- Whilst your yummy blondie is cooking, cut 125g of the chocolate eggs in half.
- When the 20 mins are up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top.
- Carefully press your eggs into the blondie mixture and remove them from the oven for a further 10 mins!
Feeling hungry? You deffo will be after reading this chocolate pot recipe, perfect for Easter treats!
- 500g fresh custard
- ½ tsp ground cinnamon
- 200g dark chocolate
- 100g crème fraiche
- A mixture of crushed chocolate (mini eggs, chopped toasted hazelnuts, sprinkles)
- Firstly, heat your custard with the cinnamon in a saucepan until its just simmering.
- Remove it from the heat, add the chocolate and stir until its melted, then add your crème fraiche!
- Divide your mixture into ramekins or teacups, or tip into one big dish and transfer to the fridge to chill until its set!
- Put the mini eggs, hazelnuts and sprinkles in separate bowls and serve with the chocolate pots so your mates can add their toppings.
7. Mini Egg Martini
Bottoms up! This one may not be for everyone as it contains alcohol, but it’s a super delicious easter treat.
Remember to drink responsibly folks!
- 25g Cadbury mini eggs
- 1 tsp honey
- 25ml crème de cacao
- 25ml Baileys
- 50ml vodka
- Crush the mini eggs in a pestle and mortar and tip onto a small plate, brush the rim of your martini glass with honey and dip the glass into the crushed mini eggs!
- Pour your Baileys and vodka into a cocktail shaker with a handful of ice and shake until it feels cold.
- Sip and enjoy!
8. Choc-Raspberry Hot Cross Bun Pudding
For all the students who aren’t massive bakers, this choc-raspberry hot cross bun pudding is a perfect, easy easter treat!
- 6 hot cross buns
- 60g butter
- 1 cup frozen or fresh raspberries
- 5 large eggs
- 1 cup full cream milk
- ½ cup caster sugar
- 100g dark chocolate
- Preheat your oven to 190C and grease an 8 cup/2L baking dish
- Cut your hot cross buns in half, spread with butter and place the bottom halves in the dish.
- Sprinkle over your raspberries and chopped chocolate!
- Place cream in a saucepan on medium heat until simmered and whisk eggs, milk, and sugar until combined and pour into the cream!
- Continue to whisk for 15 seconds and pour the custard mixture over the bun bases.
- Place the bun tops on top of the bases and sprinkle over the remaining raspberry and choc!
- Put your dish into a large roasting pan and pour enough boiling water to come halfway up the side of the dish.
- Bake for 45-50 mins and tuck in!
Want a choccy easter treats in minutes? Keep reading!
- 200g dark choc
- 12 medium hollow chocolate easter eggs
- 2 eggs
- 2 tbsp caster sugar
- 300ml thickened cream
- Microwave your chocolate until it’s smooth and let it cool for 20 minutes or so!
- Trim the tops off your easter eggs and keep the tops.
- Next, beat eggs and sugar in a bowl until the mixture is pale and thick, and fold in the cooled dark choc.
- Whip cream to just-firm peaks and fold ¾ of the cream into the chocolate mixture!
- Finally, spoon your mousse into your easter egg (with a piping bag, or a plastic bag trimmed)
- Refrigerate for 30 minutes and serve!
Hands up if you love rocky road! Check out this fab easter treat, bound to impress your flatmates.
- 225g dark chocolate
- 100g unsalted butter
- 2 tbsp cocoa powder
- 2 tbsp golden syrup
- 100g rich tea biscuits
- 50g mini marshmallows
- 50g dried cranberries
- 200g chocolate mini eggs
- Firstly, line your traybake tin with 2 sheets of clingfilm. Put your butter in a large bowl set over a saucepan and melt until smooth!
- Remove from the heat and add your cocoa powder and golden syrup. Mix until combined and leave to cool for 15 mins.
- Grab your biccies and put them in a freezer bag, use a rolling pin to bash and stir into the cooled choc with the marshmallows, cranberries and 150g of the mini eggs!
- Pour the mix into the tin and press down with the back of the spoon until it’s even and scatter over the remaining eggs.
- Leave your yummy mix to set in the fridge for an hour and cut into bars and serve!
We hope you enjoyed this selection of homemade easter treats, it doesn’t take a pro baker to figure these out! Which one did you try? Let us know on social media!
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