Easter Traybake
Easter Traybake
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Here is a delicious and seasonal Easter bake tray you can make with your family and friends! First, here is a list of what you will need!
So for the cake we will need:
300g of plain flour
60g of cocoa powder
2 tsp of baking soda
1 tsp of bicarbonate of soda
1/2 tsp of ground cinnamon
1/2 of salt
150g of icing sugar
160g of brown sugar
200g of butter (softened)
3 large eggs
230ml of buttermilk
2 tsp of vanilla extract
and now for the chocolate icing!
we will need:
175g of dark chocolate (chopped up)
60g of cocoa powder
150g of softened butter
1/4 cup of double cream (125ml)
and to make it extra tasty you may wish to add some toppings like mini eggs or sprinkles!
and now, how to make this delicious dish!
First, we cream the butter (softened) with both sugars until light and fluffy.
Whisk dry ingredients together separately. Add dry mix alternately with buttermilk, mixing until smooth. Pour into lined tin.
Bake for 35-40 minutes at 170°C until just set. Wait for it to cool completely.
For the icing: melt the chocolate gently in a Bain-Marie, then set aside to cool slightly. Sift cocoa powder and icing sugar into the bowl of a stand mixer. Add the softened butter in pieces and mix on low speed until combined. Gradually add the cream.
Here's a tip: wait for the tray bake to cool down before slicing for clean edges!
Recipe by Chloe Mia McLaughlin (S2)
🐣 Easter Recipe: Mini Egg Brownies 🐣
These delicious chocolate brownies incorporate an Easter twist with some mini egg surprises within the brownie.
This recipe serves 16 brownies.
Recipe Link: https://www.bbc.co.uk/food/recipes/mini_egg_brownies_36224
Ingredients
200g Unsalted Butter (cubed)
200g Dark Chocolate (roughly chopped)
3 Eggs
250g Caster Sugar
100g Plain Flour
50g Cocoa Powder
240g Mini Eggs (half roughly chopped)
Pinch of Salt
Method
Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tray with parchment paper.
Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly until at room temperature.
Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined.
Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt.
Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack these for the look).
Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to completely cool in the tin before slicing and serving.
Share these with family and friends during the Easter season, but just remember not to eat too much chocolate!
“Hop into Easter with a smile on your face”
~ Unknown ☺️
Recipe by, Caera Neeson (S3)
🥞 Pancake Tuesday: Chocolate Marble Pancakes Recipe 🥞
This pancake recipe with a twist is sure to hit the spot for Pancake Tuesday 2026 - Tuesday 17th February - swirling together both a vanilla and chocolate batter into one extra delicious pancake treat.
This recipe makes 9-10 pancakes.
Recipe Link:
https://www.bbc.co.uk/food/recipes/chocolate_marble
Ingredients
150g Plain Flour
1 ½ tsp Baking Powder
½ tsp Bicarbonate of Soda
2 tsp Granulated Sugar
Pinch of Salt
2 Eggs
125ml Milk
80g Plain Yogurt
2 tbsp Vegetable Oil (plus extra for frying)
1 tsp Vanilla Extract
1 ½ tbsp Cocoa Powder
The recipe recommends serving the pancakes topped with some butter and maple syrup, but there are so many toppings to choose whether they are the classic savoury, sweet or they may even be a little peculiar! You may even just enjoy them plain!
Method
1) Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth.
2) Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g of the batter into a separate bowl and add the cocoa powder. Stir until just combined.
3) Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 tsp of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tbsp of the vanilla batter on top of the swirl. Finally, drizzle 1 tsp of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate.
4) Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter, maple syrup or a topping of your choice to enjoy!
Whilst you enjoy your pancakes, here is a fun fact for you - over 52 MILLION eggs are used in the UK on Pancake Tuesday alone!
“Where there is a perfect pancake flip, there is life”
~ Mahoatmeal Ghandi 🥞
Recipe by Caera Neeson (S3)
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