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5 Easter Recipes You Will Love To Try This Weekend

5 Easter Recipes You Will Love To Try This Weekend. Hello friends. Happy Saturday. I’m up early because it is my Sons birthday. It’s a shame we can not go anywhere to celebrate due to the reason of lockdown so we are making lots of yummy food to share later. It is probably my favourite thing about birthdays, yummy food.

5 Easter Recipes You Will Love To Try This Weekend

Today I’m sharing some yummy recipes with you from Aldi because tomorrow is Easter Sunday.

Easter Recipes You Will Love To Try This Weekend.


1.) Aldi’s Salted Caramel And Chocolate Hot Cross Bun Trifle Recipe:

Do you love making trifles at Easter And Christmas? We do! Aldi have come up with this Salted Caramel and Chocolate Hot Cross Bun Trifle Recipe. I bet this tastes amazing.

I actually got hold of some of there salted caramel hot crossed buns last night and just had one for breakfast. They along are so good!!

Ingredients:

150g Caster Sugar

60ml Water

90g Double Cream

30g Unsalted Butter

¼ tsp. Salt

1kg Ready to serve Custard

200g Dark Chocolate

2 packs of Salted Caramel & Chocolate Hot Cross Buns

75ml Amaretto (optional)

750ml Double Cream

5 Easter Recipes You Will Love To Try This Weekend

Method:

1.) Begin by making the caramel sauce, to do this place the sugar along with the water into a saucepan and heat on a medium heat until the sugar has dissolved.

2.) Then increase the temperature and cook bubbling for 5 minutes until the mixture has turned to rich caramel colour.

3.) Remove from the heat and then stir in the cream, butter and salt, when fully incorporated leave to cool.

Making The Custard:

4.) Next make the chocolate custard. First, chop the chocolate into chunks and place into a heatproof bowl.

5.) Bring about an inch of water to a simmer in a saucepan. Place the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir occasionally until melted thoroughly.

6.) Heat the custard in a pan and stir the melted chocolate through the custard until combined and leave in the fridge to cool.

7.) Finally whip the cream to soft peaks and keep in the fridge until needed.

To Make The Trifle:

8.) To build the trifle slice the hot cross buns in half and lightly grill them.

9.) Keep the top halves with the crosses to one side then cut the 6 bases into quarters and fill the base of the trifle dish with them.

10.) Pour over half of the amaretto (optional), and then drizzle half of the caramel sauce on top of the hot cross buns.

11.) Next add half of the chocolate custard on top followed by a half of the whipped cream.

12.) Then arrange the 6 remaining halves of hot cross buns against the edges of the trifle dish making sure that the cross side is visible.

13.) Drizzle the remaining amaretto over the buns (optional) and then drizzle most of the caramel sauce over the hot cross buns, hold back a couple of tablespoons of sauce for the topping.

14.) Pour the rest of chocolate custard into the centre of the buns and then top with the remaining cream.

To Decorate:

Decorate the trifle with grated chocolate and drizzle over the caramel sauce. Cut 1 hot cross bun into 3 small square pieces and add to the centre of the cream.

5 Easter Recipes You Will Love To Try This Weekend

Salted Caramel And Chocolate Hot Cross Bun Trifle Recipe

Aldi
Do you love making trifle's at Easter And Christmas? We do! Aldi have come up with this Salted Caramel and Chocolate Hot Cross Bun Trifle Recipe. I bet this tastes amazing.
Course Dessert

Ingredients
  

  • 150g Caster Sugar
  • 60ml Water
  • 90g Double Cream
  • 30g Unsalted Butter
  • ¼ tsp. Salt
  • 1kg Ready to serve Custard
  • 200g Dark Chocolate
  • 2 packs of Salted Caramel & Chocolate Hot Cross Buns
  • 75ml Amaretto (optional)
  • 750ml Double Cream

Instructions
 

  • Begin by making the caramel sauce, to do this place the sugar along with the water into a saucepan and heat on a medium heat until the sugar has dissolved.
  • Then increase the temperature and cook bubbling for 5 minutes until the mixture has turned to rich caramel colour.
  • Remove from the heat and then stir in the cream, butter and salt, when fully incorporated leave to cool.
  • Making The Custard: Next make the chocolate custard. First, chop the chocolate into chunks and place into a heatproof bowl.
  • Bring about an inch of water to a simmer in a saucepan. Place the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir occasionally until melted thoroughly.
  • Heat the custard in a pan and stir the melted chocolate through the custard until combined and leave in the fridge to cool.
  • Finally whip the cream to soft peaks and keep in the fridge until needed.
  • To Make The Trifle: To build the trifle slice the hot cross buns in half and lightly grill them.
  • Keep the top halves with the crosses to one side then cut the 6 bases into quarters and fill the base of the trifle dish with them.
  • Pour over half of the amaretto (optional), and then drizzle half of the caramel sauce on top of the hot cross buns.
  • Next add half of the chocolate custard on top followed by a half of the whipped cream.
  • Then arrange the 6 remaining halves of hot cross buns against the edges of the trifle dish making sure that the cross side is visible.
  • Drizzle the remaining amaretto over the buns (optional) and then drizzle most of the caramel sauce over the hot cross buns, hold back a couple of tablespoons of sauce for the topping.
  • Pour the rest of chocolate custard into the centre of the buns and then top with the remaining cream.
  • To Decorate: Decorate the trifle with grated chocolate and drizzle over the caramel sauce. Cut 1 hot cross bun into 3 small square pieces and add to the centre of the cream.

5 Easter Recipes You Will Love To Try This Weekend.

5 Easter Recipes You Will Love To Try This Weekend

2.) Aldi’s Rocky Road Chocolate Tray Bake:

Who does not love Rocky Roads? These ones are full of yummy ingredients too.

Ingredients:

500g Leftover Easter Eggs

1 x 200g pack Bourbon Cream Biscuits

1 x 154g pack Cookies n Cream Biscuits

1 x 200g bag Large Marshmallows

1 x 75g bag Dominion Dolly Mixture

1 x 80g bag Mini Chocolate Eggs

100ml Maple Syrup

1 x 25 x 20x 3cm Tin – lined with non-stick baking parchment


Method:

1.) Break up the chocolate eggs and chop up half the marshmallows.

2.) Put the broken-up chocolate, chopped marshmallows and the maple syrup in an ovenproof bowl. 

3.) Put the bowl over a pan of boiling water – make sure the bottom of bowl doesn’t touch the water and melt the chococalte and marshmallow mix.

4.) Put all the bourbon biscuits and half the cookies in a food processor and blitz to crumbs. Add the biscuit crumbs to the melted chocolate mixture and mix well.

5.) Spoon the mixture into the prepared tin.

6.) Cut the remaining cookies and marshmallows in half. Whist still warm – decorate the tray bake with the biscuits, marshmallows, dolly mixtures and chocolate eggs. 

7.) Allow to cool and serve.

5 Easter Recipes You Will Love To Try This Weekend

Rocky Road Chocolate Tray Bake

Aldi
Who does not love Rocky Roads? These ones are full of yummy ingredients too.
Course Dessert

Ingredients
  

  • 500g Leftover Easter Eggs
  • 1 x 200g pack Bourbon Cream Biscuits
  • 1 x 154g pack Cookies n Cream Biscuits
  • 1 x 200g bag Large Marshmallows
  • 1 x 75g bag Dominion Dolly Mixture
  • 1 x 80g bag Mini Chocolate Eggs
  • 100ml Maple Syrup
  • 1 x 25 x 20x 3cm Tin – lined with non-stick baking parchment

Instructions
 

  • Break up the chocolate eggs and chop up half the marshmallows.
  • Put the broken-up chocolate, chopped marshmallows and the maple syrup in an ovenproof bowl. 
  • Put the bowl over a pan of boiling water – make sure the bottom of bowl doesn’t touch the water and melt the chocolate and marshmallow mix.
  • Put all the bourbon biscuits and half the cookies in a food processor and blitz to crumbs. Add the biscuit crumbs to the melted chocolate mixture and mix well.
  • Spoon the mixture into the prepared tin.
  • Cut the remaining cookies and marshmallows in half. Whist still warm – decorate the tray bake with the biscuits, marshmallows, dolly mixtures and chocolate eggs.
  • Allow to cool and serve.

5 Easter Recipes You Will Love To Try This Weekend.

5 Easter Recipes You Will Love To Try This Weekend

3.) Aldi’s Bunny Bread Rolls Recipe:

How adorable are these bread rolls? Too cute to eat?

Makes 6

Prep Time 20 minutes + rising time

Cook Time 20

Dietary Options:

Gluten Free: No

Dairy Free: No

Vegetarian: Yes

Vegan: No

Organic:  No

Cuisine: British

Meal: Dessert/Bakery 

Ingredients:

120ml Double Cream

130ml Whole Milk

60g Caster Sugar 

7g Yeast

320g Plain Flour

½ tsp Salt


Extras:

1 x beaten egg for egg wash 

Extra flour for rolling

30g Dark Chocolate (melted)

Piping Bag

Method:

1.) Add the cream, milk and sugar into a small saucepan and simmer until the sugar has melted.

2.) Remove the pan from the heat and ensure that the milk is warm and not hot then add in the yeast.

3.) Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).

4.) Place the flour and salt in a large bowl and then add in the milk mixture and knead for 5-10 minutes until a ball has formed.

5.) Leave in a bowl for 1-2 hours for the dough to doubled in size.

6.) Knock the air out of the dough and knead for a couple of minutes until the dough is smooth.

7.) Cut into 8 pieces and roll 6 of them into balls and place on a greaseproof paper lined baking tray.

8.) Cut the 2 remaining pieces into 6 (12 total) and then shape them into bunny ears and add to the dough balls.

9.) Leave to rise, covered with greased cling film, for another half an hour until doubled in size.

10.) Pre-heat oven to 190C/170Fan/GM 5.

11.) Brush with the beaten egg and then bake for about 20 minutes until golden and hollow sounding when tapped on the base.

12.) Leave to cool and then pipe eyes and whiskers with the melted dark chocolate.

5 Easter Recipes You Will Love To Try This Weekend

Bunny Bread Rolls Recipe

Aldi
How adorable are these bread rolls? Too cute to eat?
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Servings 6

Ingredients
  

  • 120ml Double Cream
  • 130ml Whole Milk
  • 60g Caster Sugar 
  • 7g Yeast
  • 320g Plain Flour
  • ½ tsp Salt
  • 1 x beaten egg for egg wash 
  • Extra flour for rolling
  • 30g Dark Chocolate (melted)
  • Piping Bag

Instructions
 

  • Add the cream, milk and sugar into a small saucepan and simmer until the sugar has melted.
  • Remove the pan from the heat and ensure that the milk is warm and not hot then add in the yeast.
  • Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
  • Place the flour and salt in a large bowl and then add in the milk mixture and knead for 5-10 minutes until a ball has formed.
  • Leave in a bowl for 1-2 hours for the dough to doubled in size.
  • Knock the air out of the dough and knead for a couple of minutes until the dough is smooth.
  • Cut into 8 pieces and roll 6 of them into balls and place on a greaseproof paper lined baking tray.
  • Cut the 2 remaining pieces into 6 (12 total) and then shape them into bunny ears and add to the dough balls.
  • Leave to rise, covered with greased cling film, for another half an hour until doubled in size.
  • Pre-heat oven to 190C/170Fan/GM 5.
  • Brush with the beaten egg and then bake for about 20 minutes until golden and hollow sounding when tapped on the base.
  • Leave to cool and then pipe eyes and whiskers with the melted dark chocolate.

5 Easter Recipes You Will Love To Try This Weekend.

5 Easter Recipes You Will Love To Try This Weekend

4.) Aldi’s Easter Chick Cupcakes:

These are so sweet. I can see these only my dinner table now!! Hard to only eat one I bet!!

Ingredients:

250g The Pantry Madeira Cake Mix

30ml Vegetable Oil

500g Unsalted Butter

300g Icing Sugar (plus extra for dusting)

50g Ready to Roll Icing

1 Lemon

Red Food Colouring

Yellow Food Colouring

Green Food Colouring

1 tbsp Vanilla Extract

1 packet of Dairyfine

Mini Chocolate Eggs

5 Easter Recipes You Will Love To Try This Weekend

Method:

1.) Pre heat the oven to 180°C. Line a cupcake tin with the paper cases.

2.) Make half of the Madeira cake mix according to instructions on the pack (or double up the recipe, using the full 500g mix for more cupcakes). Add the zest of half the lemon and vanilla extract, then give the batter a final mix.

3.) Add 1 heaped tbsp of batter to each cupcake case (filling roughly one third of the case) and bake for 15 minutes. Allow to cool.

4.) In a large mixing bowl, cream the softened butter using an electric whisk to make the buttercream. Gradually add the icing sugar and keep mixing. Finish with the juice of half the lemon. Remove half the buttercream into another bowl. Gradually add green food colouring to one bowl and yellow to the other (one drop at a time) and mix until pastel shades are achieved. Add to piping bags with round nozzles, using small for the green and large for the yellow.

5.) Pipe the green loosely and freely around the edge of the cupcake to resemble grass. Pipe the yellow in 2 stages to make the chick. First, make a large round base, then add a smaller round head. Set aside for 5-10 minutes to allow to dry a little. Place the ready to roll icing in a mixing bowl and knead together with a little yellow and red food colouring, mix until a pastel orange is achieved. Add more icing sugar if the mix is too wet.

6.) Shape small pieces of the orange icing to form a beak and feet and add to each chick, then decorate with one or two mini chocolate eggs.

5 Easter Recipes You Will Love To Try This Weekend

Easter Chick Cupcakes

Aldi
These are so sweet. I can see these only my dinner table now!! Hard to only eat one I bet!!
Course Dessert

Ingredients
  

  • 250g The Pantry Madeira Cake Mix
  • 30ml Vegetable Oil
  • 500g Unsalted Butter
  • 300g Icing Sugar (plus extra for dusting)
  • 50g Ready to Roll Icing
  • 1 Lemon
  • Red Food Colouring
  • Yellow Food Colouring
  • Green Food Colouring
  • 1 tbsp Vanilla Extract
  • 1 packet of Dairyfine
  • Mini Chocolate Eggs

Instructions
 

  • Pre heat the oven to 180°C. Line a cupcake tin with the paper cases.
  • Make half of the Madeira cake mix according to instructions on the pack (or double up the recipe, using the full 500g mix for more cupcakes). Add the zest of half the lemon and vanilla extract, then give the batter a final mix.
  •  Add 1 heaped tbsp of batter to each cupcake case (filling roughly one third of the case) and bake for 15 minutes. Allow to cool.
  •  In a large mixing bowl, cream the softened butter using an electric whisk to make the buttercream. Gradually add the icing sugar and keep mixing. Finish with the juice of half the lemon. Remove half the buttercream into another bowl. Gradually add green food colouring to one bowl and yellow to the other (one drop at a time) and mix until pastel shades are achieved. Add to piping bags with round nozzles, using small for the green and large for the yellow.
  • Pipe the green loosely and freely around the edge of the cupcake to resemble grass. Pipe the yellow in 2 stages to make the chick. First, make a large round base, then add a smaller round head. Set aside for 5-10 minutes to allow to dry a little. Place the ready to roll icing in a mixing bowl and knead together with a little yellow and red food colouring, mix until a pastel orange is achieved. Add more icing sugar if the mix is too wet.
  • Shape small pieces of the orange icing to form a beak and feet and add to each chick, then decorate with one or two mini chocolate eggs.
5 Easter Recipes You Will Love To Try This Weekend.

5.) Aldi’s Show-Stopper Easter Chocolate Cake Recipe:

This cake is beautiful. I would love to cut into this cake right now.

Ingredients:

Cake:

225g Dark Chocolate

300g Unsalted Butter

90ml Milk

325g Caster Sugar

175g Self-raising Flour

2 tsp Vanilla Essence

128g Soured Cream

5 x Medium Eggs 

45g Cocoa Powder 

White Cream Cheese Frosting:

200g White Chocolate

100g Unsalted Butter

200g Soft Cheese

200g Icing Sugar

Icing:

150g Milk Chocolate

300g Unsalted Butter – at room temperature

400g Icing Sugar

30g Cocoa Powder

45ml Milk 

Drip :

125g Dark Chocolate

To Top:

Easter Eggs

Mini Candy Eggs

Chocolate Bunnies

3 x 22cm round shallow cake tins

Method:

Pre-heat the oven to 180°C/Gas Mark 4.

Make The Cakes:

1.) Line the bottoms of the cake tins with non-stick baking parchment.

2.) Break up the chocolate and chop the butter into small chunks. Put into a heatproof bowl along with the milk. Melt the mix over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Once melted, remove from the pan, then whisk in the soured cream, sugar and the vanilla essence.

3.) Lightly whisk the eggs and stir into the mix. Sieve the flour and cocoa powder and beat into the mixture. Divide the mixture between the 3 tins and bake in the oven for 30 minutes until slightly risen and firm to the touch. Allow the cakes to cool in the tins. 

Make The White Cream Cheese Frosting:

4.) Break up the white chocolate and chop the butter into small cubes. Put into a heatproof bowl and melt over a pan of simmering water – make sure the bottom of the bowl does not touch the water. Once melted, remove the bowl.

5.) Sieve the icing sugar and beat into the mix, along with the soft cheese. Allow to cool and thicken. Sandwich the 3 cakes together with the frosting.

Make The Icing:

1.) Break up the milk chocolate and melt in a heatproof dish over a pan of simmering water, making sure the bottom of the bowl does not touch the water.

2.) Sieve the icing sugar and cocoa powder together in a bowl and beat in the butter. Add the melted chocolate and the milk and beat well. Use this to ice the side and top of the cake. Put back in the fridge to set.

Drip:

1.) Break up the dark chocolate and melt as before over a bowl of simmering water. Pour some over the top of the cake and allow some to drip down the sides, then leave to cool. Decorate with your favourite Easter eggs and chocolate bunnies.

Show-Stopper Easter Chocolate Cake Recipe

Aldi
This cake is beautiful. I would love to cut into this cake right now.
Course Dessert

Ingredients
  

  • 225g Dark Chocolate
  • 300g Unsalted Butter
  • 90ml Milk
  • 325g Caster Sugar
  • 175g Self-raising Flour
  • 2 tsp Vanilla Essence
  • 128g Soured Cream
  • 5 x Medium Eggs 
  • 45g Cocoa Powder 
  • 200g White Chocolate
  • 100g Unsalted Butter
  • 200g Soft Cheese
  • 200g Icing Sugar
  • 150g Milk Chocolate
  • 300g Unsalted Butter – at room temperature
  • 400g Icing Sugar
  • 30g Cocoa Powder
  • 45ml Milk 
  • 125g Dark Chocolate
  • Easter Eggs
  • Mini Candy Eggs
  • Chocolate Bunnies
  • 3 x 22cm round shallow cake tins

Instructions
 

  • Pre-heat the oven to 180°C/Gas Mark 4.
  • Line the bottoms of the cake tins with non-stick baking parchment.
  • Break up the chocolate and chop the butter into small chunks. Put into a heatproof bowl along with the milk. Melt the mix over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Once melted, remove from the pan, then whisk in the soured cream, sugar and the vanilla essence.
  • Lightly whisk the eggs and stir into the mix. Sieve the flour and cocoa powder and beat into the mixture. Divide the mixture between the 3 tins and bake in the oven for 30 minutes until slightly risen and firm to the touch. Allow the cakes to cool in the tins. 
  • Make The White Cream Cheese Frosting: Break up the white chocolate and chop the butter into small cubes. Put into a heatproof bowl and melt over a pan of simmering water – make sure the bottom of the bowl does not touch the water. Once melted, remove the bowl.
  • Sieve the icing sugar and beat into the mix, along with the soft cheese. Allow to cool and thicken. Sandwich the 3 cakes together with the frosting.
  • Make The Icing: Break up the milk chocolate and melt in a heatproof dish over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
  • Sieve the icing sugar and cocoa powder together in a bowl and beat in the butter. Add the melted chocolate and the milk and beat well. Use this to ice the side and top of the cake. Put back in the fridge to set.
  • Drip: Break up the dark chocolate and melt as before over a bowl of simmering water. Pour some over the top of the cake and allow some to drip down the sides, then leave to cool. Decorate with your favourite Easter eggs and chocolate bunnies.

5 Easter Recipes You Will Love To Try This Weekend. What do you think of about the above recipes? Do you fancy making anything?

All recipes and images courtesy of Aldi.

If you are looking for any more Easter ideas, check out these on my Pinterest boards: Easter Recipes.

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16 comments so far.

16 responses to “5 Easter Recipes You Will Love To Try This Weekend”

  1. Jill says:

    I love all of these recipe ideas! The bunny bread is adorable and those cupcakes almost look too good to eat! Happy Easter!

    Jill

  2. angie says:

    all of these recipes look perfect for the holiday and after as well. Oh so yummy we will have fun trying them all
    come see us.

  3. Joanne says:

    So many yummy looking options! That bunny bread is so cute and that chocolate cake looks amazing.

  4. Oh my goodness, that Hot Cross Bun Trifle looks amazing – if a little filling!!! The bunny bread rolls are too cute! #MMBC

  5. Heather says:

    The bunny bread rolls are the cutest!

  6. Helen at the Lazy Gastronome says:

    I love the bunny rolls!! Thanks for sharing at the What’s for Dinner party – have a fabulous and safe week.

  7. Catherine says:

    I love the bunny bread rolls, they look really cute :o) I wouldn’t trust myself making a cake that looks that professional though!

    #MMBC

  8. These recipes not only look yummy, they are simply adorable. Almost too adorable to eat. Thank you for sharing with #omhgww and be well.

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