Sammie – Page 24 – Feasting Is Fun

Vanilla Mini Egg Nest Cupcakes

Since Easter Sunday is tomorrow, I simply couldn’t resist one last Easter themed bake. So, here are my Easter Vanilla Mini Egg Nest Cupcakes.

Vanilla cupcakes, swirled with real chocolate buttercream, sprinkled with dark chocolate curls and chocolate mini eggs nestling in the centre.

So, delicious and easy to make, Easter Vanilla Mini Egg Nest Cupcakes have the perfect balance of cake, chocolate buttercream and Cadbury’s mini eggs.

RT Vanilla Mini Egg Nest Cupcakes — **Vanilla Mini Egg Nest Cupcakes** beautiful in tulip wrappers.

So, with ALL of the chocolate that is around over the Easter period, a vanilla cupcake to provides the perfect balance. While I love a deep chocolatey cake, like my Chocolate Sparkle Cake sometimes too much chocolate can be over powering!

Also, I adore the crisp, vanilla shell on Cadbury’s mini eggs and wanted to echo that in the cupcake. Likewise, a lighter chocolate buttercream, piped on these cupcakes, works with the mini eggs, rather than swamping them.

Homemade Easter Gifts

And these Easter Vanilla Mini Egg Nest Cupcakes are an inexpensive way of making a few packets of mini eggs go a long way and are great to give as gifts. Since I personally love homemade gifts, these would be a very welcome gift indeed.

Either wrap each cupcake in cellophane, tie with raffia or place in little cupcake boxes tied with ribbon, presentation is key. Now they are ready to be given as gifts. My niece made a version of these and gave them to her teachers at Primary School as an end of term, Easter thank you, where they are proving very popular!

Recipe: Makes 12 Easter Vanilla Mini Egg Nest Cupcakes

For the cupcakes

100g/4oz Unsalted Buter at room temperature

100g/4oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/8tsp – pinch Sea Salt – I use Maldon

2 Large Free Range Eggs

100g/4oz Plain White Flour – self raising can be substituted but don’t add the extra baking powder.

1tsp Baking Powder

For the Chocolate Buttercream

300g/11oz Icing Sugar – sifted

150g/5oz Unsalted Butter – softened

175g/6oz Milk Chocolate

2 packets of Cadbury’s mini eggs

Dark chocolate curls, or Cadbury’s flake (x2)

Method: Preheat the oven to 160C/140C, gas mark 3, 325F

Making And Baking The Easter Vanilla Cupcakes

First of all place the butter and sugar into a bowl and whisk/beat until pale and fluffy.
Add the vanilla extract and whisk/beat until incorporated.
Next add 2 eggs, the sifted flour, baking powder and salt.
Whisk/beat slowly until all the ingredients are just combined.
Using a metal spoon stir the mixture 2-3 times to ensure everything is combined.
Place 12 cupcake wrappers into a cupcake pan.
Scoop just under a dessert spoonful of cake batter into each cupcake wrapper.
Place the cupcakes into the centre of the oven and bake for 20 minutes.
The cupcakes are cooked when they are a golden brown colour and spring back from a light touch.
As soon as they are baked remove the cupcakes from the oven.
If using tulip cupcake cases, as I have, allow to cool completely in the tin, if not cool for 5 minutes in the tin and then transfer to a cooling rack.
Transfer cupcakes in tulip wrappers to a cooling rack once cold.

While the cupcakes are cooling make the buttercream.

Making The Frosting And Decorating The Easter Cupcakes

Break up the chocolate, place in a microwaveable bowl and heat on medium power for 30 seconds at a time, stirring in between, until the chocolate is completely melted. Set to one side.
Whisk the sieved icing sugar, butter and vanilla extract until pale and smooth.
Add the cooled chocolate, whilst whisking. Continue whisking until you have light, fluffy, buttercream.
Fit a piping bag with a large star tip.
Fill the piping bag with the chocolate buttercream.
Pipe a single swirl around the outside edge of each cupcake.
Repeat, piping another swirl on top of the previous one.

Sprinkle dark chocolate curls, or broken up Cadbury’s flake around the swirls of chocolate buttercream.
Add mini eggs to the centre of the cupcakes.
My mini egg colours were kept the same, for impact, however, they also look very natural when the colours are mixed – let you creative juices flow!

These Easter Vanilla Mini Egg Nest Cupcakes are such an easy bake, yet look professional enough to give as gifts.

A Savvy Purchase

Finally, a quick note about the tulip cupcake cases. Since they can be quite expensive, so I buy mine in bulk from Amazon UK. where the price per wrapper is much cheaper than alternatives found in supermarkets. Alternatively, get together with a baking buddy and split the package and cost. I bought 100 wrappers a couple of years ago and still have plenty left!

FF Vanilla Mini Egg Nest Cupcakes — Easter Mini Egg Nest Cupcakes

A delicious gift for anyone at Easter time, taking around an hour to make, bake and decorate. Yet there is still time to make these before tomorrow.

As I said at the start of this post, Easter symbolises new birth. For me, as a Christian, that happened when I accepted Jesus Christ as my Lord and Saviour. If you would like to know more please see Important Stuff.

How you ever considered the true meaning of Easter and what it means to you?

If you have enjoyed these Easter Vanilla Mini Egg Nest Cupcakes here are some other mini egg recipes:

Chocolate Monster Mini Egg Cookies

Mini Egg Millionaires Shortbread

Chocolate Mini Egg Brownies

Mini Egg Bundt Cake

Mini Egg decorated Bundt Cake — Mini Egg Bundt Cake

I love reading your comments, so please keep them coming and seeing all your makes and bakes on Twitter/Instagram. Please pop a photo up and tag me in?

Wishing you all a very happy, healthy and blessed Easter.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Ginger Date Hot Cross Buns

Oh boy do I have a treat for you. As Good Friday is tomorrow I decided to create one more Easter recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date Hot Cross Buns!

Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. So in a moment of inspiration today I decided to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!

Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. While I have been cooking and baking with them a few, ~~maybe more than a few~~ have been eaten along the way.

Creating A New Recipe

Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.

These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.

RT Ginger Date Hot Cross Buns — **Ginger Date Hot Cross Buns** perfect buttered with a hot cup of tea.

I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.

Recipe: Makes 12 Ginger Date Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temperature)

120ml/4.5fl oz Water – slightly warmed (body temperature)

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g sea salt – I use Maldon

50g/2oz Unsalted Butter at room temperature

150g/5oz Medjool Dates – pitted and chopped to medium dice

2 Balls of Stem Ginger – removed from the syrup and finely diced

1/2tsp Freshly Grated Nutmeg

For the crosses:

50g/2oz Plain white flour

50ml/2fl oz Water

Approx 30mls of syrup from the stem ginger jar to glaze the baked buns

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

Making The Spiced Sweet Bun Dough

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

Add both the milk and water to the bowl.
Next add both eggs, the honey and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Ginger Date Hot Cross Buns

see Hot Cross Buns for full step by step photos.

First of all grease a large baking tray with butter.
Tip the dough out onto a lightly floured surface.
It will be quite sticky, so ensure you have floured your hands well.
Cut the dough in half and then cut each half into 6 even pieces.
Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!

When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
Leave the buns in a warm, draught free place, until doubled in size.
While the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
Place in a small, disposable piping bag and secure the top with an elastic band.
10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.

Snip the end off the piping bag, so there is a small hole.
Pipe down the line of buns and then across the line of buns.

Baking And Adding A Glaze To The Buns

Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
As soon as the buns are baked remove from the oven.
Take the buns off of the baking tray and place onto a cooling rack.
Remove approx 30mls of syrup from the stem ginger jar.
Place into a microwaveable bowl and heat for 20 seconds.
Brush the warm syrup over the buns whilst they are still hot.
Leave to cool until at least warm.

Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!

So tomorrow morning on Good Friday, we have a choice of traditional Hot CrossBuns which I also baked today, or these delicious Ginger Date Hot Cross Buns.

Breakfast will truly be a feast, as much as making these has been fun!

If you’ve enjoyed these Easter Ginger Date Hot Cross Buns you may also want to try these other recipes:

Hot Cross Buns

Wholemeal Hot Cross Buns

Cherry Bakewell Hot Cross Buns

Whatever you make or bake this Easter, I wish you a very happy time. I love seeing your bakes, so please pop a pic onto Twitter or Instagram and tag me in.

Sammie xx

@sammiefeasting Twitter/Instagram

Medjool Date Co. provided the dates for this recipe. All opinions, content and photographs are my own. I did not receive payment for writing this recipe. Please see my Disclosure Policy.

I have entered these Ginger Date Hot Cross Buns to the March Tea Time Treats Linky Party hosted by The Hedge Combers and Lavender and Lovage

Slow Roasted Lamb Shoulder

Finally, Easter is only a few days away and with it come various traditions. Most importantly for me and many other Christians is attending church to celebrate the resurrection of Jesus, our risen Saviour. Also, for me and many others, taking part in Easter an egg hunt is part of our Easter celebration. While another Easter tradition is eating lamb for the main meal, usually as part of a Sunday roast dinner. So, my Slow Roasted Lamb Shoulder, is easy to prepare and pop in the oven, while we are at church, or looking for eggs in the garden!

Roast lamb is a real favourite of mine. So, whenever delicious, British lamb is in season I try to stock up the freezer. However Graig Farm always has frozen lamb available. And so it is where I buy most of our lamb from, and I can honestly say it really is the most flavourful lamb available. Either cooked as Redcurrant Jelly Glazed Roast Lamb or this Slow Roasted Lamb Shoulder.
Especially, upon returning from church, when the aroma of the lamb fills the whole house and has our mouths watering!

FF Roast Lamb Dinner — Slow Roasted Lamb Shoulder

Cooking For A Crowd

While a whole shoulder of lamb will feed six people generously, if you are cooking for more people there’s an easy solution, simply double up! Since roasting two shoulders guarantees plenty of meat for dinner and leftovers. And, cooking two Slow Roasted Lamb Shoulders takes no more effort or energy to cook and guarantees plenty of leftovers. Especially, as an idea for another recipe began taking shape in my head!

So, whenever you are feeding a crowd, this is the perfect roast for feasting on. And after slow roasting for 5 hours, you have beautiful, melt in the mouth meat. In fact I pulled our lamb apart using two forks, much like you would for pulled pork. Since the lamb comes clean away from the bone and is so moist. Serve with golden, crunchy roast potatoes or this Leek Colcannon.

GF Slow Roasted Lamb Shoulder — **Slow Roasted Lamb Shoulder** so tender it can be pulled apart using forks.

Recipe: One Slow Roasted Lamb Shoulder will serve 6 adults

Each shoulder of lamb weighs 2.2kg from Graig Farm
One onion, peeled and halved per shoulder.
Sprigs of rosemary.
Sea salt (I use Maldon)and freshly ground black pepper.
Optional – peeled garlic cloves.

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Preparing The Lamb For Roasting

First of all, place the shoulder of lamb into a roasting tin that just fits.
Using a sharp knife make slashes through the skin into the shoulder of lamb.
Push small sprigs of rosemary (and garlic, if liked) into the holes.
Sprinkle over with sea salt and pepper.
Place the onion halves under the lamb.

Finally, cover the roasting tin tightly with aluminium foil. Make a folded pleat down the length of the foil and then crimp tightly to the tin. The pleat allows you to pull the foil away from the lamb, so that they don’t touch, it also gives room for steam to circulate as the lamb is slow cooking.

Slow Roasting The Lamb Shoulder

Place the lamb into the centre of the preheated oven and cook for 5 hours.
NOTE: All ovens vary, the cooking time is a guide only,
The meat does not need to be basted. Because the natural fat and juices within the lamb baste it as it slow cooks.
After the cooking time has elapsed, remove the lamb from the oven.
Remove the foil and check the lamb is cooked by pulling at some of the meat with a fork. If it comes away easily the lamb is cooked.
If the lamb is not fork tender, cover again with foil and place back into the oven, checking half hourly until cooked.
Once cooked, if you like crispy lamb skin increase the oven temperature to 200C/180C fan, gas mark 6 and place the lamb back into the oven, leaving the foil off. Cook for 20-30 minutes, until you have golden, crispy skin.

FF Roasted Lamb — Two Slow Roasted Lamb Shoulders

As soon as it is cooked remove the lamb from the oven.
Take the lamb out of the pan and place on a board, or platter, cover in foil to rest for 30-40 minutes. Enough time to finish the roast potatoes in the oven!
To serve, pull the lamb apart into chunks, using 2 forks.
Because this Slow Roasted Lamb Shoulder tastes so mouth-wateringly good, you’ll be back for seconds – so maybe roasting two shoulders of lamb wouldn’t be such a bad idea after all 😉.

Whatever you do this Easter, I’d encourage you to take a moment to think about why we celebrate it – see Important Stuff.

If you have enjoyed this Slow Roasted Lamb Shoulder you may also like these recipes:

Redcurrant Jelly Glazed Roast Lamb

Slow Roasted Cider Pork

Lemon Thyme Roast Chicken

Since I find cooking a roast dinner fairly easy, I often make it when we have friends for dinner. While a few extra roast potatoes make any meal go further, it is ideal for last minute guest invites. Yet I know that some people really struggle with the timing.

Do you have a favourite roast? Or do you struggle to cook a certain roast and you’d like help with it?

Sammie xx

Graig Farm gifted me the lamb for this post. All opinions, views, recipe and content are my own.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Cherry Bakewell Hot Cross Buns

Easter is nearly here and with it the traditional Hot Cross Buns, which I absolutely love. However, after seeing Waitrose selling a variety of different flavours, I decided to take on the Cherry Bakewell Hot Cross Buns. Also, I’m very excited to say that this recipe is featured in The Guardian! See the end of this post for details.

I wanted to use the basic egg and milk enriched dough from my traditional Hot Cross Buns and experiment will cherries and almond flavouring.

As much as I absolutely love all things almond, especially flaked almonds, I decided to keep them out of these Cherry Bakewell Hot Cross Buns. I wasn’t sure how they would interact with the dough and I still wanted the buns to have a soft, pillowy, interior.

FF Cherry Bakewell Hot Cross Buns — Cherry Bakewell Hot Cross Buns

Playing Around With Flavours

Leaving out the almonds was a great decision. These Cherry Bakewell Hot Cross Buns are so light and very more-ish. Crunch would not have been a good thing!

Instead I used Sugar and Crumbs cherry bakewell icing sugar. Substituting it both for the honey in the dough mix and using it to glaze the buns, instead of apricot jam. This with the addition of some almond extract, gave the buns just the right hint of almond. The flavour is subtle and works so well with the fluffy, light bun.

Now for the cherries. I used both glacé and dried cherries. They both add their own flavour and pretty colour to these Cherry Bakewell Hot Cross Buns. The dried cherries also give a lovely chewiness, similar to that of raisins. While the glacé cherries add bursts of sweetness, similar to that of mixed peel (of which I am most definitely not a fan!).

Hot Cross Buns – Not Just For Easter

Over all these Cherry Bakewell Hot Cross Buns have been a huge hit in our home. So much so, that I can see myself making them all year round, although I’ll probably leave off the cross!

They are an utterly delicious bun, not dissimilar in taste to old fashioned, bakery, iced buns. Perfect toasted with butter, or eaten, as I did, just like an iced bun, with a lovely cup of tea.

Some Tips On How To Bake The Lightest Buns

If you haven’t made bread dough before, or used yeast in baking, please don’t be daunted by the prospect. Ensure the yeast you use is fresh. Yep, even fast action dried yeast, which is what we use in this recipe, loses its potency. So if you have yeast that’s been sitting in the cupboard for more than 6 months I really would recommend buying new.

I bake regularly enough to get through a tin of fast action dried yeast, every 2-3 weeks. It’s a regular on my grocery order. Don’t worry if all you can by is sachets, that’s fine as we weigh the yeast for this recipe.

Likewise with flour, you need good strong, white, bread flour. I buy mine from Shipton Mill via Amazon UK. It works out a lot cheaper than buying the best organic supermarket brand. That said, I’ve already mentioned that I bake a lot, so buy a good quality, organic if you can afford it, brand from the supermarket. All flour has a use by date, check yours.

The reason I have emphasised using fresh ingredients is, whilst this recipe is relatively easy, it can be heartbreaking to make a yeasted bun, only to find it doesn’t rise. So if you check everything before you start, you are much more likely to have a deliciously, positive outcome. Which is what we all want. Right?

Recipe: Makes 12 Cherry Bakewell Hot Cross Buns

For the buns

500g/1lb 2oz Strong White Bread Flour

140ml/ Scant 5fl oz Whole Milk – warmed slightly to body temperature

120ml/4.5fl oz Water – warmed slightly to body temperature

2 Large Free Range Eggs

1tbsp Cherry Bakewell Icing Sugar – or plain icing sugar

10g/1.5 Sachets Fast Acting Dried Yeast

10g Salt – I use Maldon

50g/2oz Unsalted Butter – softened to room temperature

100g/4oz Dried Cherries

75g/3oz Glacé Cherries – chopped into quarters

1tsp Almond Extract

For the crosses

50g/2oz Strong White Bread Flour

1/2tsp Almond Extract

50ml/2fl oz Water

For the glaze

50g/2oz Cherry Bakewell Icing Sugar – or substitute plain icing sugar plus 1/4tsp almond extract.

Hot water approx 50mls/2fl oz

Method: This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original, traditional hot cross bun recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

Making And Proving The Enriched Dough

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

Add both the milk and water to the bowl.
Next add both eggs, the icing sugar and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the dried cherries, glacé cherries and almond extract. Allow the bread maker to complete the dough cycle.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the dried cherries, glacé cherries and almond extract. Lower the dough hook and mix on medium speed for a further 5 minutes.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Cherry Bakewell Hot Cross Buns

Grease a large baking tray with butter – see Hot Cross Buns for full step-by-step pictures.

Tip the dough out onto a lightly floured surface.
It will be quite sticky, so ensure you have floured your hands well.
Cut the dough in half and then cut each half into 6 even pieces.
Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!

W Cherry Bakewell Hot Cross Buns — **Cherry Bakewell Hot Cross Buns** ready for their second prove.

Proving The Buns For The Second Time

Cover the buns with a clean tea towel and place in a warm, draught free place.
Leave until doubled in size.
While the buns are proving, make the flour paste for the crosses.
Add the water and almond extract to the flour and mix until you have a smooth paste. Place in a small, disposable piping bag and secure the top with an elastic band.

10 minutes before the buns are ready for the oven, preheat it to 220C/200C fan, gas mark 7, 425F.

Piping Crosses Onto The Buns

Snip the end off of the piping bag, so there is a small hole.
Pipe down each line of buns and then again across each line of buns.

Baking And Glazing The Cherry Bakewell Hot Cross Buns

Place the buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the bottom with your knuckle.
Remove the Cherry Bakewell Hot Cross Buns from the oven.
Take the buns off of the baking tray and place onto a cooling rack.
Make the glaze by adding the very hot water to sifted icing sugar and stirring until completely dissolved.
Brush the glaze over the buns whilst they are still hot.
Leave to cool until at least warm, before diving in and taking your first bite!

These Cherry Bakewell Hot Cross Buns may not have the traditional taste of the usual buns, but they are a complete and utterly delightful alternative!

For those people who are averse to raisins, sultanas or cinnamon, here is a bun they can thoroughly enjoy in the run up to Easter. In fact all year round.

Have you ever tried making hot cross buns?

Do you like the idea of the Cherry Bakewell Hot Cross Buns as an alternative?

I hope you have fun whatever you bake this Easter and also take a moment to consider what Easter really means, see Important Stuff.

If you have enjoyed these Cherry Bakewell Hot Cross Buns here are some more traditional recipes for you.

Hot Cross Buns

Wholemeal Hot Cross Buns

Ginger Date Hot Cross Buns

Whatever you make or bake over this Easter period, please pop a photo onto Twitter/Instagram? I love seeing your pictures and reading your comments.

Wishing you all a happy, safe Easter.

Sammie x

I’m thrilled to have my Cherry Bakewell Hot Cross Buns featured in The Guardian. To view the article by Stuart Heritage click on the link below.

https://www.theguardian.com/food/2021/mar/30/hot-cross-bun-bonanza-ten-brilliant-recipes-from-the-perfect-classic-to-prosciutto-and-parmesan

This recipe has been submitted to Baking Queen 74 for March’s Perfecting Patisserie.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please seek my Disclosure Policy.

Chocolate Monster Mini Egg Cookies

Since Easter is fast approaching I decided to take advantage of the range of chocolate eggs available and start my Easter baking with them. These Easter Chocolate Monster Mini Egg Cookies are the perfect large cookie. Soft, chewy, buttery cookies with whole Smarties mini eggs baked into the batter.

I am thoroughly enjoying the lead up to Easter this year. Especially as last year I was unwell and in hospital over Easter, see Living With Seizures which really sucked. Although I still have seizures every day, at least I am at home, with my family.

Baking An Easter Cookie Treat

Baking these Easter Chocolate Monster Mini Egg Cookies is a great way to share with our children, nephews, nieces, family and friends. I love seeing the excited look of anticipation. What has mummy baked today. Also, in spite of my health issues, it gives me real joy to see the pleasure a treat brings to someone else.

As well as these delicious cookies, Smarties mini eggs have also made there way into Chocolate Mini Egg Brownies so I am definitely feeling the mini egg love this Easter!

I absolutely love Cadburys mini eggs and may well have polished of a packet or ~~three~~ whilst in hospital last year! They will feature in a recipe I have planned and can be used in this recipe, however the bright colours of the Smarties mini eggs really grabbed my attention. Especially as they keep their shape while baking, yet soften a little. Resulting in a combination that works beautifully in this Easter cookie recipe.

If you are a regular reader of this blog, you will know that I am a self confessed Cookie Monster. While I find no shame in admitting this, you should know this recipe makes 12 Easter Chocolate Monster Mini Egg Cookies. Absolutely perfect for cookie lovers like me!

Mindful of moderation

Due to their size these cookies are most definitely not a one bite and they’re gone. In fact I had one for my lunch today with a hot cup of tea and I have to say, I was one very happy bunny (see the Easter pun there 😉).

Obviously these are intended as a treat and that’s part of the reason I give so much of my baking away. It wouldn’t be very healthy if we ate all of every batch of say Marshmallow Frosted Mango Cupcakes that I bake.

So by sharing the love, I also share the calories, that are balanced out in our home with lots of fruit and vegetables.

Recipe: Makes 12 Easter Chocolate Monster Mini Egg Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt – I use Maldon

2 Packets Smarties Mini Eggs (2x100g) – alternatively Cadbury’s mini eggs also work well in this recipe

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F

Making the cookie dough

First of all, place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.

Smartie Monster Mini Egg Cookies — This is how light and fluffy the mixture should look now.

Sift in the flour, bicarb. and salt.
Add both packets of Smarties mini eggs
Fold all the ingredients together until you have uniform cookie dough.

Shaping the cookies

Using an ice cream scoop, scoop mounds of cookie dough onto baking parchment lined baking trays.

I place 4 scoops per baking tray as these cookies do spread.
With clean damp hands, use your fingers to press down and flatten the mounds.

Baking The Easter Chocolate Monster Mini Egg Cookies

Place the cookies in the preheated oven and bake for exactly 15 minutes.
Once baked the cookies will be golden but still very soft. Remove from the oven and let the cookies cool completely on the baking tray. The cookies harden on cooling.
When cold store in an airtight container for up to 5 days. There is no way that they ever last that long in our house!!

These Easter Chocolate Monster Mini Egg Cookies are utterly irresistible and so satisfying to eat, due to their size.

They are sure to be a hit with whoever you share them with.

If you have enjoyed making these Easter Chocolate Monster Mini Egg Cookies here are some more cookie recipes:

Golden Egg Chocolate Sponge Cake

Vanilla Mini Egg Nest Cupcakes

Chocolate Mini Egg Sponge Cake

Also if you make any of these, or my other recipes I’d love to know how you get on. Please leave a comment and/or post a photo on Twitter/Instagram? Because seeing your bakes really makes my day!

So, whatever you are making, baking and creating in your kitchens this Easter, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Also entered for the month of March Simply Eggcellent over at Belleau Kitchen

Marshmallow Frosted Mango Cupcakes

At long last, today is the first day of Spring! And as the sun shone this morning I listened to birds chirping in the garden. While people are outside in the sunshine mowing their lawns I was inspired to create a cupcake that celebrates the passing of Winter. So, here are my gluten free Marshmallow Frosted Mango Cupcakes.

Sarah at Heavenly Marshmallows sent me a selection of her homemade, artisan marshmallows. Since the selection included nine mango and passionfruit flavour I decided to use them in a recipe.

Because the mango and passionfruit marshmallows are gluten free I decided to make a gluten free cupcake, with mango in the cake batter.

HM Marshmallow Frosted Mango Cupcakes — **Marshmallow Frosted Mango Cupcakes**

While making gluten free cupcakes was first for me, I also wanted to incorporate the delicious mango and passionfruit marshmallows into the frosting. Since I had seen lots of different marshmallow frosting ideas on Pinterest. However, after reading through a few different recipes, as usual I decided to come up with something of my own.

The Gluten Free Taste Test

So, for these Marshmallow Frosted Mango Cupcakes I decided to make two cake batters. As can be seen, the first gluten free batch of cupcakes are baked in yellow cupcake cases. Because the cupcake wrappers are yellow floral they are ideal for Spring.

While the second batch are in the orange wrappers and are made using plain flour, that is NOT gluten free. Since no one in our home is gluten intolerant, my wonderful family were to serve as ‘taste testers’, in a blind taste testing.

FF Marshmallow Frosted Mango Cupcakes — Marshmallow Frosted Mango Cupcakes

Each batch of cake batter had some mango added to it. Because I didn’t have any fresh mango, I used mango from a pot in juice. Mashing up the mango with a fork and adding it to the cake batter. And, in both bakes, the mango stayed evenly distributed throughout the baked cupcake. Finally, I had successfully made gluten free cupcakes, with a good texture.

Marsmallow In The Frosting?

The Success Of Marshmallow Frosted Mango Cupcakes

Next came the frosting, which wasn’t as daunting as I’d imagined. While the hardest part was saying goodbye to each of the 8 mango and passionfruit marshmallows as I put them in a heatproof bowl, over a double boiler.

Effectively this dreamy marshmallow frosting is buttercream, with melted marshmallows added to it. While there’s a bit more to making it than that, it is no more difficult than making a chocolate ganache, that is then whipped and piped.

Rather than the sticky, sweet, frosting I’d imagined, the opposite was true. Resulting in marshmallow frosting that is the stuff of dreams, where fairies and unicorns live and rain falls like glittery sprinkles. I took myself off into my dream world there. And the result is amazing. Because, the melted marshmallows lighten the buttercream frosting. Resulting in a mallow, sponginess, that doesn’t set hard and melts, almost like sherbet on your tongue.

Recipe: Makes 12 Marshmallow Frosted Mango Cupcakes

Alternatively these cupcakes can be made with regular wheat flower. Substitute the same quantity of plain white, wheat flour instead of gluten free flour. Method and cooking times are exactly the same.

For the Mango Cupcakes

100g/4oz Unsalted Butter-at room temperature

100g/4oz Caster Sugar

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Gluten Free White Flour – I use Doves Farm

1tsp Baking Powder – Waitrose Cooks’ Homebaking baking powder as it is gluten free – check yours not all brands are gluten free.

1/4 tsp Salt – I use Maldon

75g/3oz Fresh or Tinned Mango – any juice strained off and mango mashed with a fork.

For the Marshmallow Frosting

8 Heavenly Marshmallows Mango and Passionfruit flavour marshmallows – see note at bottom of post Art of Mallow

1tbsp Glycerine

300g/11oz Icing Sugar – sifted

150g/6oz Unsalted Butter – very soft

3tsp Boiling Water

Sprinkles of your choice

Making And Baking The Mango Cupcakes

First of all, place 12 cupcake cases in a cupcake or muffin tin.
Add the caster sugar,vanilla and butter into a medium sized bowl and whisk/beat together until pale and creamy.
Sift in the gluten free flour, baking powder and salt.
Add 2 eggs.
Whisk/beat until all the ingredients have come together and the batter is smooth.
Always take care to not over mix the cake batter.
Add the mashed mango and fold into the cake batter.
Spoon the cupcake mixture evenly into the cupcake cases.

Bake in the middle of the oven for 25-30 minutes. The low slow cooking will ensure flat tops, perfect for frosting.
The cupcakes are baked when they are golden brown and spring back from a light touch.
As soon as the cupcakes are baked remove from the oven.
Allow to cool for 5 minutes in the tin.
Remove the cupcakes from the tin and place on a cooling rack to cool completely.

Making The Marshmallow Frosting

First of all, place the marshmallows into a heatproof bowl and place over a saucepan of barely simmering water.

As the marshmallows melt it is important to keep stirring continuously.
As soon as they are melted remove the bowl from the saucepan and set to one side to cool.

While the melted marshmallows are cooling make the buttercream.
Add the softened butter and boiling water into the bowl of sifted icing sugar.
Whisk on a high speed until light and creamy.
Add the glycerine and whisk into the buttercream.
Pour the warm melted marshmallows into the buttercream, whilst the whisk is still mixing.
Continue mixing on a medium speed for 5 minutes.
Resulting in the lightest frosting to pipe onto your cakes.

Piping The Marshmallow Frosting

Fit a large piping bag with a large star tip – I used Wilton #1M
Place the bag inside a sturdy jug or glass, folding back the sides of the bag.
Fill the bag with the marshmallow frosting.
Pipe swirls (like ice cream in cones) or roses see here.
Finally, sprinkle over the topping of your choice.

Unsurprisingly, these Marshmallow Frosted Mango Cupcakes are completely delicious and in a blind taste test the gluten free cupcakes tasted exactly the same as the regular ones! Most importantly, no difference at all was detected between the two versions. Obviously, as a recipe developer, this made me very happy.

And one part that was declared “exceptional” was the marshmallow frosting. So, this is a frosting that I will definitely be making again. Since both taste and texture are most definitely worth the extra step!

If you enjoyed this recipe for Marshmallow Frosted Mango Cupcakes You May Also Like These:

Raspberry Ripple Almond Cupcakes

Springtime Vanilla Cupcakes

Maltesers Popping Candy Cupcakes

So, if you make these, or indeed any of my recipes, please post a photo, if you are able, on Twitter or Instagram and tag me in. Because I really enjoy seeing your makes and bakes.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Heavenly Marshmallows provided me with the marshmallows for this recipe. All content, photographs and recipes are my own. Please see my Disclosure Policy.

Unfortunately Heavenly Marshmallows are no longer trading. So, I suggest Art of Mallow Mango Passion Fruity Mallows, which I have tested using this recipe and are an equally good alternative.

Chocolate Mini Egg Brownies

Finally, Easter is nearly here and the shops are filling up with all sorts of chocolate goodies. Including chocolate bunnies, Easter chicks and eggs in every size, shape and colour. So, to have some Easter baking fun I added colourful mini eggs in these Chocolate Mini Egg Brownies.

Using Smarties mini eggs with their bright colours means they show up well on top of the chocolate brown, baked brownies. Also, Smarties mini eggs are hidden within each brownie, keeping their shape once baked.

And each of these Chocolate Mini Egg Brownies are deliciously fudgey as you bite into them, with extra crunch and chocolate when you find a hidden egg.

Since our children were little we have made up an Easter egg hunt for them. Sometimes friends and cousins get involved too, now they are a bit older. Yet, what never ceases to amaze me is the sharing that happens after the egg hunt is finished.

As each child and sometimes adults, sit down with their spoils from the hunt and make sure that everyone has the same number of eggs. Because, I can never remember where they were hidden the numbers aren’t always even! So a good tip is to have a few eggs stashed in the cupboard, ready to even out the numbers so it’s fair.

And, if they do manage to find all of the eggs, you’ve got a secret stash of chocolate hidden away.

What Easter Means To Me

While I celebrate Easter for it’s true Christian meaning, see Important Stuff, I’ve never found being a Christian to be boring.

We certainly have lots of fun in our home and making these Chocolate Mini Egg Brownies, really is good fun! And, I had specific instructions from one daughter to make them larger than the Chocolate Fudge Brownie Bites and also to bake them with whole, Smarties mini eggs, hidden inside.

Each Chocolate Mini Egg Brownie is drizzled in white chocolate before topping with more Smarties mini eggs. Easter is most definitely not the time in our house, for chocolate restriction!

In fact I’m not sure there ever is an appropriate time for that, however that’s a whole different conversation!

Recipe: Makes 16 Chocolate Mini Egg Brownies

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

4 Large Free Range Eggs

225g/8oz Unsalted Butter

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Sea Salt – I use Maldon

4 Packets of Smarties Mini Eggs – 4 X 100g packets

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate – optional

Method: Preheat oven to 170C/150 fan, gas mark 3 1/2, 325F

Making The Brownie Batter

First of all, line a 22.5cm x 30cm (9″ x 12″) deep baking tin with aluminium foil
Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
Stir continuously until both the chocolate and butter are two thirds melted.
Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Set the chocolate aside to cool.
Into a separate bowl add the eggs, sugar and vanilla extract.
Whisk lightly to combine the ingredients.
When the chocolate has cooled to just warm pour it into the egg mixture slowly, while gently stirring.
Sift the flour, salt and bicarbonate of soda into the bowl and add two packets of the Smarties Mini Eggs.
Using a wooden spoon gently fold all the ingredients together.

Pour the brownie batter into the prepared tin.

Give the tin a couple of sharp taps against the worktop. This helps bring any trapped air bubbles to the surface.

Baking The Brownies

Place the tin into the middle of the preheated oven and bake for 35-40 minutes.
Halfway through the baking time carefully tap the tin against the oven shelf, this helps the brownies stay fudgey and not rise, like a cake.
The brownies are baked when the outside edge has set and the top has the familiar, sugar cracked look. There should still be a bit of wobble at the centre.
As soon as they are baked remove the tin from the oven and allow the brownies to cool in the tin.

Once cooled remove the brownies from the tin and peel away the sides of the foil.

Decorating The Easter Brownies

First of all break up the white chocolate and place into a heatproof, microwaveable bowl.
Zap in short 20 second bursts, stirring after each heating period.
When the chocolate has almost melted, remove and keep stirring until completely melted.
Using a teaspoon drizzle half of the chocolate over the brownie slab.
Next add as many Smarties mini eggs as you dare, the melted chocolate will help them stick.
Now drizzle the other half of the white chocolate over the eggs and brownie.
Leave to set in a cool place.

As soon as the chocolate has set cut the large brownie into quarters. Continue, cutting each quarter into quarters and you will have 16 delicious Chocolate Mini Egg Brownies!

Use a palette knife to remove each fudgey brownie from the foil.
Store any spare brownies in an airtight container for up to 5 days, however, there’s no way they’d last that long in our house!

I like to serve these Chocolate Mini Egg Brownies with a few extra eggs, so that everyone can have the same number of eggs on top of their brownie. While watching their surprise when hidden mini eggs within the brownie.

And so, whatever your plans this Easter, I hope that you take a minute to remember the reason it is celebrated?

Jesus gave His life that we may all know Him, true forgiveness, unconditional love and peace. With Him life may not be perfect, but the journey is much easier.

If you’ve enjoyed these Easter Chocolate Mini Egg Brownies then you may like these recipes too:

Golden Egg Chocolate Sponge Cake

FF Chocolate Mini Egg Brownies — Golden Egg Chocolate Sponge Cake

Chocolate Mini Egg Sponge Cake

Mini Egg Millionaires Shortbread

Baking for any special occasion always feels like a treat to me. Especially with family wandering in and out of the kitchen, snatching nibbles of this and that. Ultimately, this time of year reminds me of Jesus and the family, his disciples, that He too surrounded Himself with. So important was family to Him that He asked His disciple John to take care of His mother, while hanging on the cross. And if family is important to Him, then it is also important to me.

Whatever you are making, baking and creating in your kitchens this Easter, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Entered for March We Should Cocoa over at Tin and Thyme and Lancashire Food

Toffee Banoffee Waffles

You may have noticed I’ve been Waffle-ing a lot on here lately? Because ever since I received my Waffle Maker my mind has been buzzing with different recipes. So much so that I wondered if I could make waffles using a packet cake mix – the result my Toffee Banoffee Waffles.

Look good don’t they?

I have some very delicious, made from scratch recipes for waffles like my Vanilla Bean Waffles which are utterly delicious. Yet I’m aware that not everybody has the time, or confidence to make waffle batter from scratch and that’s ok. I’m not going to beat up on you because you want waffles but feel intimidated by not only cooking them yourself, but also having to follow a recipe.

Since everyone has to start somewhere and if using a packet mix is going to help you get started on the scary home baking journey, then Sammie is here to hold your hand.

Also I find it a great convenience knowing I have a reliable packet mix in the cupboard for when the urge to Waffle strikes 😉.

Finally, I set about testing some different cake mixes, so you can be sure your waffles will turn out brilliantly.

Using a mix isn’t cheating!

Wright’s Baking have a range of cake mixes that are very good quality. I was tempted by the toffee cake mix – with the idea of Toffee Banoffee Waffles already buzzing around my brain.

With one very small adaptation to the recipe the Wright’s toffee cake mix makes outstanding waffles. I mean these are seriously tasty and have a great texture too.

Toffee flavoured waffles, topped with banana slices and drizzled with caramel sauce – utterly scrummy!

My waffle maker by Andrew James Ltd. recommends wiping (although I use a soft pastry brush) butter or vegetable fat over the waffle plates before use. I prefer to use melted butter. Because I was melting butter to prepare the waffle plates it made sense to add melted butter, instead of vegetable oil to the cake mix.

That is the only change I made. Tip the contents of the toffee cake mix into a bowl, add the specified amount of water and melted butter (I think the butter gives the waffles a more waffle-like taste), whisk as instructed and you have waffle batter in around 2 minutes!

How easy is that??!!

So here are the pictures to take you through making Toffee Banoffee Waffles step by step:

One packet of Wright’s Toffee Cake Mix makes 12 waffles

Melt the butter and prep your waffle maker as per the instruction booklet.

Making the Waffles

First of all tip one packet of Wright’s Toffee Cake Mix into a bowl.
Add the water and melted butter, as per instructions on the packet.
Whisk for 1 minute.
Spoon 2 dessert spoons of mixture (or specified quantity for your machine) onto each waffle plate.

Close the lid and cook the waffles for 4-5 minutes.
The waffles will be slightly soft when cooked but harden on cooling.

I recommend eating these waffles straight away with a sliced banana, drizzle of caramel sauce and dusting of icing sugar. Although if eating for dessert I would absolutely add a scoop of ice cream, or a swirl of whipped cream and sprinkle over some crumbled Cadbury’s Flake.

Perfect!

Sometimes cheats are necessary and if they work well why not?!

Note: I tested other cake mixes by the same company and they were not suitable for turning into waffles. If more mixes become available I will add/link them to this post.

Do you have a super successful cheat that you’d like to share?

If you have enjoyed these Toffee Banoffee Waffles and would like to try making your own from scratch, here are the recipes:

Vanilla Bean Waffles

Chocolate Dunking Waffles

Please tag me in on Twitter/Instagram with photos of your makes and bakes. I love seeing what you are making?

Whatever you are feasting on, enjoy and remember food tastes better when it’s shared!

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided me with the cake mixes to review. I was not paid to write this post. All opinions, views and content are my own. Please see my Disclosure Policy.

Redcurrant Jelly Glazed Roast Lamb

Finally, Easter Sunday is nearly here and this year we are celebrating with a Redcurrant Jelly Glazed Roast Lamb Leg. A twist on the traditional dish of roast Lamb that is usually served for the big Easter Sunday roast. And what a beautiful centrepiece the glazed lamb makes for an Easter table.

Roast leg of lamb sliced with a glaze poured over, surrounded by golden roast potatoes all on a white platter. — Redcurrant Jelly Glazed Roast Lamb

So, to ensure a great lamb roast I always turn to my favourite Organic meat supplier Graig Farm Organics. And, to date, I have been buying meat from this Welsh organic farm for almost three years. Most importantly, the quality of the meat is consistently excellent. Because, Graig Farm is a place where animals are reared using traditional methods and looked after with care and respect.

Finally, all Graig Farm‘s meat and poultry reflect the time and care that is put into raising and caring for their livestock. Resulting in a product that it is always utterly delicious, full of flavour and cooked properly, is the best meat I have ever tasted!

Because a lovely friend had given me a jar of homemade Redcurrant Jelly I knew it would work perfectly as a glaze on this roast leg of lamb. And trust me, if you enjoy a glazed Ham at Christmas, you will love this Redcurrant Jelly Glazed Roast Lamb!

Since British Bakeware gifted me this Oval Roaster with lid, a recent addition to their range of British manufactured bakeware, it’s size and shape perfectly fitted the Lamb Leg, used in this recipe. And, you will see, it was the perfect size.

So we have British organic meat roasted in a British manufactured roaster!

Recipe: Redcurrant Jelly Glazed Roast Lamb serves 6 generously

2kg/4.5lb Leg of Lamb – trimmed and tied

1 Onion

Few Sprigs of Rosemary

3tbsp Redcurrant Jelly

Sea Salt – I use Maldon and freshly ground Black Pepper

Method: Preheat oven to 150C/130C fan, gas mark 1-2, 300F

Preparing the leg of lamb

First of all take the lamb out of the fridge 1 hour before cooking.
Remove all packaging and pat dry with kitchen towel
Place the lamb in in a roasting tin that is just big enough.

Make incisions through the skin of the lamb with a sharp knife.
Poke small sprigs of rosemary into these holes.
Sprinkle over sea salt and freshly ground black pepper.

Also, cut up one onion and place under the leg of lamb.
Either place a lid on the roasting tin, or cover with foil, ensuring the foil doesn’t touch the lamb.

Roasting the lamb

Place in a preheated oven and cook for 4 1/2 hours.

Most importantly, ensure the leg of lamb is basted a couple of times while roasting. Take the tin out of the oven and place on a sturdy, heatproof trivet. Next, carefully remove the foil or lid and use a large spoon to scoop and pour the meat juices over the joint. Finally replacing the foil or lid before placing it back into the oven.
After the cooking time has elapsed remove the roasting tin from the oven.
Increase the oven temperature to 200C/180C fan, gas mark 6, 400F.

Applying the Redcurrant Jelly glaze

First of all, remove the lid or foil from the roasting pan.
Spoon the Redcurrant jelly all over the roast lamb, using the back of the spoon to spread the glaze.

Leave the lid or foil off and place the roasting tin back into the lowest part of the oven. Also, this will free up the top of the oven for crunchy roast potatoes!
Roast the lamb for a further 20-30 minutes, until the glaze has become deliciously dark and sticky.
Finally, when cooked, remove the roasting tin from the oven.

Resting and serving the lamb

Remove the Redcurrant Jelly Glazed Roast Lamb from the tin, set on a platter, cover in foil and leave to rest for 30-40 minutes. Doing so will leave plenty of time to finish cooking the crunchy roast potatoes and other vegetables.
Before serving remove any string.
Finally, serve the delicious lamb on a platter surrounded by delicious, golden roast potatoes, with a side dish of freshly steamed vegetables.

Personally, there is nothing that says celebration to me more than a beautiful roast, on a platter, in the centre of the table.

And also, as Christians, on Easter Sunday we remember the resurrection of Jesus Christ, from the dead. Because He offers new life to all who seek Him, see Important Stuff for more information. And His resurrection is, most certainly, worthy of celebrating

Roasted lamb leg, sliced and surrounded by golden, roast potatoes on a white platter. — Redcurrant Jelly Glazed Roast Lamb

Spring as a season heralds the beginning of new life.

Finally, Winter has passed and as blossom appears on the trees and birds build nests for their eggs, let’s take a moment to consider what a wonderful and beautiful world we live in.

Do you celebrate Easter?

If you have enjoyed this Redcurrant Jelly Glazed Roast Lamb, you may like to try these:

Slow Roasted Lamb Shoulder

Lemon Thyme Roast Chicken

Slow Roasted Cider Pork

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

All content, opinions and views are my own. I was not paid for this post. Please see my Disclosure Policy.

Cheese Bacon Breakfast Muffins

Are mornings busy in your house? Because they certainly are here. So, I always ensure there is a good breakfast on offer, as it is the most important meal of the day and today I am able to share these delicious Cheese Bacon Breakfast Muffins with you, my lovely readers.

The recipe for these Cheese Bacon Breakfast Muffins was given to me Jackie Heaton, she is known as The Baking Nanna.

Most importantly, these delicious muffins take under 30 minutes from start to baked. Especially good for weekend and holiday breakfast baking, or as I did today, make a batch, 5 minutes in the oven to warm through the next morning and breakfast is ready.

BN Cheese Bacon Breakfast Muffins — **Cheese Bacon Breakfast Muffins**

The Twitter Baking Community

I met Jackie through Twitter and she is now one half of #TwitterBakeAlong, a group baking challenge run on Twitter.

And, this morning, as I baked these muffins, within the hour people on Twitter were also baking these delicious, savoury treats. While some had a slight variations, others were coming up with ideas for future bakes. It was honestly so much fun. We laughed, smiled, shared and most of all enjoyed the fact that these Cheese Bacon Breakfast Muffins brought us all together.

I baked these muffins without cases (I couldn’t lay my hands on any white ones – it was early!), I was confident a quick spray with Wilton cake release and my British Bakeware muffin pan would be more than up to the non stick job in hand.

By all means use muffin cases, I probably will next time, just as soon as I can find my plain white ones!

As well as eating these warm, for breakfast, they also make a great addition to packed lunches and picnics. The Baking Nanna also puts them on the top of stews and casseroles ~~aren’t they the same thing~~ wrappers removed, in place of dumplings.

Recipe: Makes 12 Cheese Bacon Breakfast Muffins

4 Rashers Streaky Bacon – I used unsmoked. Use whatever bacon you prefer.

300g/11oz Plain White Flour

1tsp Baking Powder

100g/4oz Mature Cheddar – I use Wyke Farms

2 Large Free Range Eggs

200ml Whole or Semi Skimmed Milk

3tbsp Vegetable Oil

Pinch of freshly ground black pepper

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F

Making The Muffin Batter

First of all cook the bacon until it is just crispy. I used a skillet on the hob but you can grill or bake the bacon. Place on a plate to cool then chop into pieces.
Sift the flour and baking powder into a large bowl.
Add the chopped bacon, grated cheese and pinch of black pepper to the flour and stir through – dry ingredients.
In a jug measure the milk. Add the 2 eggs and vegetable oil and stir with a fork to combine – wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until everything just comes together.
Muffin batter is meant to be lumpy, if you over mix you will have tough muffins.

Portioning And Baking The Muffins

Scoop the muffin mixture into the cases/pan.

Bake for 15-20 minutes until they are golden brown and firm to touch.
As soon as they are baked remove the muffins from the pan and place on a cooling rack.

Since this is such an easy recipe, producing light and tasty muffins – you’ve got nuffin to lose, by giving them a try!

Most importantly, these muffins are best eaten within 24 hours of being made, store in an airtight container. Alternatively, they can be frozen for up to one month. Defrost fully and reheat before eating.