This week, food writer Libby Kimber brings you some Easter treats to enjoy with the family over the eggstra-long weekend.
Serves: 6 | Prep: 20 mins, plus jelly chilling time
- 2 x 85g packets raspberry jelly
- 900g tub thick vanilla custard
- 4 Yarrows chocolate hot cross buns, chopped into 2cm pieces
- 1½ cups frozen raspberries
- 12 Honey Jumble biscuits
- Make the jelly 4-5 hours or the day before making the trifles. Prepare the jellies following packet instructions. Pour jelly mixture into a 16cm x 26cm baking pan. Refrigerate until set.
- Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard, a layer of chopped hot-cross buns and then the raspberries. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
- Decorate each trifle with 2 Honey Jumble biscuits (bunny ears style) and serve.
Recipe and image courtesy of IGA | iga.com.au/easter
Vegan hot cross buns
- 300ml sweetened almond milk
- 2 Tbsp sugar
- 80g applesauce
- 1 tsp dry yeast
- 400g white flour
- 90g whole wheat flour
- 2 tsp cinnamon
- 2 tsp cardamom
- 2 tsp allspice
- 1/2 tsp salt
- 100g Australian raisins
- 100g flour
- 100g water
- 50g sugar
- 50g water
- First, heat your almond milk until it reaches body temperature. Add in the sugar, applesauce and yeast and stir. Leave to rest until bubbles start to foam on top of the mixture.
- In a large bowl, combine all of your dry ingredients and mix together. Add your wet mix into the dry and combine. Knead until you have a slightly sticky ball of dough. Cover with a kitchen towel and leave to rise for at least an hour or until it has doubled in size.
- Place your dough on a floured surface and knead in your Australian raisins until they are evenly incorporated into the dough. Split the dough up into approximately eight evenly sized pieces, roll into dough balls and place on a baking tray lined with parchment paper. Leave to rest for another 20 minutes under a moist kitchen towel.
- In a bowl, mix together your flour and water for the crosses until you have a thick paste, and add to a piping bag. Pipe your mixture across the top of your buns to make the classic hot cross bun pattern.
- Bake in the oven for 20-25 minutes at 200°C until golden brown.
- In a saucepan, mix your water and sugar and bring to a simmer. Leave until it starts to thicken into a syrup before taking off the heat.
- Once your buns are out of the oven, use a pastry brush and brush on your glaze. Leave the buns to cool completely before serving them up with all your favourite toppings.
Recipe and image courtesy of @mealsbymiri in partnership with Australian Dried Grapes.
Raw macadamia bliss ball Easter eggs
- 200g (about 10) medjool dates, seeds removed
- 1 cup macadamias, plus 1/4 cup for decorating
- 1/2 cup cranberries
- 1/2 cup cacao powder
- 1/2 cup shredded coconut, toasted
- 150g dark chocolate, melted
- Place the dates, 1 cup of macadamias, cranberries and cacao in the bowl of a food processor and process until the mixture is smooth and rolls together to form a ball.
- Roll heaped tablespoons of the mixture into individual balls shaped like eggs and refrigerate until cold.
- Preheat oven to 180°C. Place the 1/4 cup of macadamias in a food processor and process until coarsely chopped. Spread on a baking tray and roast for 10 minutes, or until golden. Cool and place into a small bowl.
- Place the toasted coconut in another small bowl alongside the bowl of macadamias. Place the melted chocolate in a third small bowl.
- Dip the bottom of each bliss ball egg in chocolate and then either the macadamias or shredded coconut. Repeat with all the eggs. Refrigerate until ready to serve or deliver.
Recipe and image courtesy of Australian Macadamias | australian-macadamias.org