The best tear & share HOT CROSS BUNS

Martha Collison’s hot cross bun recipe is close to the classic version featuring dried fruits and spices, but there are alternatives (see Cook’s tip). These are created to tear and share, but use the larger tin size mentioned in the recipe for conventional separate ones.

Makes 12

Prep 30 mins

Cook 20 mins

Ingredients

Cook’s tip

For variations, you can try chocolate orange, by replacing the sultanas (and tea) with 150g dark chocolate chips and grate in the zest of an extra orange to increase the citrus flavour. Brush with warmed fine-cut marmalade instead of honey. Another alternative is pecan caramel. Replace the mixed peel, sultanas and tea with 100g chopped pecan nuts and 100g finely chopped Werther’s Original Butter Candies. Use light brown soft sugar instead of caster sugar. Brush with golden syrup or salted caramel sauce instead of honey.

Method

Put the mixed peel and sultanas into a small bowl, then pour over the tea and leave to soak for 15 minutes. Melt the butter in a pan, then remove from the heat and add the milk and 125ml warm water. Beat in the egg, then set aside.

1-2 hours, or until almost doubled in size. Line a baking tray with baking parchment – the maximum size of the tray should be 30x23cm, but something slightly smaller is preferable so they join together as they bake.

• 50ml Earl Grey tea, strong and hot

50g mixed peel • 150g sultanas

• 200ml whole milk, plus extra if needed

• 50g unsalted butter

• 1 British Blacktail Free Range Medium Egg • 600g strong white bread flour, plus extra for shaping

• 80g caster sugar • 10g salt • 1 tsp ground cinnamon • 1 tsp mixed spice • 10g fast action yeast • 1 orange, scrubbed, zest • Vegetable oil, for greasing

• 30g plain flour

• 2 tbsp clear honey

Put the flour into the bowl of a stand mixer. Add the sugar, salt, cinnamon and mixed spice. Mix together, then add the yeast and orange zest. Drain the sultanas and mixed peel (discard the liquid) and add to the bowl. Using the dough hook on medium speed, slowly pour the milk mixture in and knead for 4-5 minutes, or until a smooth, elastic dough forms. You may not need all the liquid, or you might need a splash more milk to clean any floury patches in the bowl. The dough will be sticky, but don’t be tempted to add extra flour at this stage.

When the dough feels soft and silky, place it in a lightly oiled, covered bowl and leave to rise in a warm place (near the boiler, next to the oven or in an airing cupboard) for

Tip the risen dough onto a lightly floured work surface and fold it over itself to knock out any large pockets of air. Divide the dough into 12 even pieces and, using a cupped hand, roll into balls. Evenly space the dough on the prepared baking tray, setting them about 2cm apart. Cover loosely and leave for 1 hour, or until the buns are larger. Just before baking, preheat the oven to 200°C, gas mark 6.

For the crosses, mix the 30g plain flour with 2-2½ tbsp water to make a loose paste. Transfer the paste to a piping bag, then pipe a cross shape over each bun and bake for 15-20 minutes, until golden brown all over. Use a pastry brush to paint the honey over the tops while the buns are still hot. Serve warm or cold –they’re delicious toasted too.

White chocolate

Easter Cake

Light golden sponge, white chocolate ganache, and fruity rhubarb preserve, all topped off with a favourite Easter treat. It’s the perfect Bank Holiday bake to enjoy with friends and family.

Serves 10

Prep 30 mins

Cook 30 mins

Ingredients

250g unsalted butter, softened, plus extra for greasing

250g caster sugar

Method

•

• 4 British

Blacktail Free Range Medium

Eggs

• 100ml whole milk

• 1

COOK’S TIP

For a thicker ganache, after chilling, whisk by hand for 1-2 minutes until it’s light and fluffy and just holding its shape. If it splits, add a splash of just-boiled water until it comes back together.

tsp vanilla extract

• 250g selfraising flour

• ½ tsp salt

• 5 tbsp No.1 Rhubarb & Raspberry

Preserve (4-5tbsp)

Cadbury Mini Eggs chocolate ganache

• 296g pack

• White

• 250 g white chocolate, finely chopped

• 175ml double cream

Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of 2 x 20cm round cake tins with baking parchment. Place the butter and sugar in a mixing bowl and use electric beaters to whisk together for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, then gently beat in the milk and vanilla. Finally fold in the flour and salt. Divide between the tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool completely.

While the cake is baking, start making the ganache. Put the chocolate, cream and a pinch of salt in a large heatproof mixing bowl and microwave on low (600W) for

30 seconds; stir to combine. Keep heating in 30-second blasts until melted and combined. (Or heat the cream to steaming in a pan, tip in the chocolate and take the pan off the heat. Leave for 1 minute, then stir to combine.)

Cool the ganache for 30 minutes at room temperature, then chill until just set (about 1 hour).

Place one of the sponges on a stand or plate. Spread with the rhubarb preserve. Spread the base of the other sponge with ½ of the white chocolate ganache, then sandwich the sponges together. Spread the remaining ganache over the top and decorate with the Mini Eggs.

COOK’S TIP

The best CHOCOLATE CAKE

Serves 10 Prep 30 mins

Cook 25 mins

Ingredients

125ml vegetable oil, plus extra for greasing • 250g plain flour • 200g caster sugar • 200g light brown soft sugar • 75g cocoa powder • 2 tsp bicarbonate of soda • ½ tsp salt • 284ml tub buttermilk (or see tip, right)

• 2 British Blacktail Medium Free Range Eggs • 200ml strong brewed coffee, cooled

For the topping 200g dark chocolate, broken into small pieces • 50g butter • 2 tbsp golden syrup • 300ml double cream

• About 20 chocolate mini eggs, a few roughly chopped

• Cooks’ Ingredients Milk

Chocolate Vermicelli (to decorate)

Method

Preheat the oven to 180oC, gas mark 4. Grease 3 x 18cm round tins with a little oil, and line with baking parchment. Put the flour, both sugars, cocoa powder, bicarbonate of soda and salt into a large bowl and whisk to combine.

Whisk together the oil, buttermilk, eggs and coffee in a measuring jug until smooth. Pour the wet mixture into the dry ingredients, whisking until a smooth batter forms. It will be runny, so the best way to divide it between the tins is to transfer the batter to a large jug, use measuring cups to equally divide it, or put each tin on the scales and measure by weight. Bake for 25-30 minutes, until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

Place the dark chocolate, butter and golden syrup into a large heatproof bowl set over a pan of just simmering water. Stir until smooth and melted, then remove from the heat and pour in the cream. Mix well, then spoon a couple of tablespoons of it into a bowl and set aside for the ganache drips. Put the remaining ganache into the fridge for at least 15 minutes to harden.

Once the ganache sets slightly, use an electric hand mixer to beat it for 2-3 minutes, until lighter in colour with a mousse-like texture.

To assemble, place 1 sponge onto a plate or cake stand. Top with ¼ of the whipped ganache, smooth with a spatula and repeat with the following sponges, topping each with the same amount of ganache

Gently warm the reserved ganache for the drips, either in the microwave or over a pan of warm water, until it flows easily. Spoon into a disposable piping bag, snip off the end, then pipe drips from the top edge of the cake. Put the remaining whipped ganache into a piping bag fitted with a closed star nozzle and pipe small swirls around the top of the cake. Decorate each swirl with a mini chocolate egg, then scatter with the chopped eggs and chocolate vermicelli.