Easter baking ideas
Showing 17-32 of 103 recipes
Easter baking ideas
Easter brioche loaf (mouna)
Debora Robertson shares her recipe for mouna, a sweet brioche-like Easter loaf. The sweet bread is studded with aniseed seeds.
Christmas baking recipes
Cozonac (Romanian Christmas and Easter bread)
Cozonac is a traditional Romanian bread, served at both Easter and Christmas. Irina Georgescu shares her recipe for cozonac with walnuts.
Filo pastry recipes
Armenian pakhlava with pomegranate syrup
Armenian pakhlava is similar to baklava. The buttery filo pastries have a sweet pomegranate syrup and are served at festive gatherings.
Afternoon tea recipes
Ginger toffee dodgers
Classic dodger biscuits get a welcome update with the warming flavours of ginger and caramel in this easy toffee dodgers recipe.
Baked cheesecake recipes
Chocolate Guinness cheesecake
The greatest chocolate cheesecake ever? Very possibly. Our chocolate Guinness cheesecake has an oreo base and malted cream cheese frosting.
Best Easter cake recipes
Mazurek (Polish sheet cake)
Mazurek (Polish sheet cake) is baked in Poland to celebrate Easter. The beautiful cake is filled with jam and decorated with chocolate.
Chocolate cake recipes
Vegan chocolate cake
Our vegan chocolate cake is egg-free and dairy-free and is filled with vegan buttercream, amaretto, and is covered in a silky ganache.
Cupcake recipes
Easter cupcakes
Whisk up Easter cupcakes with the kids, then get creative with the decorations. We've topped ours with vanilla frosting, choc nests and eggs.
Mother's Day recipes
Karpatka (Polish custard slice)
Kuba Winkowski shares his recipe for karpatka, Polish custard slice. Thick custard is sandwiched between two flaky layers of choux pastry.
Best Easter cake recipes
Gluten-free simnel cake
Becky Excell's gluten-free simnel cake has glacé cherries and an extra hit of almond for a bakewell-tinged twist on this Easter classic.
Hot cross bun recipes
Cheese and chilli hot cross buns
Cheese and chilli hot cross buns open up a whole new world of savoury snacking at Easter. Try them served warm with lashings of salted butter
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