A traditional Italian Easter dessert made with shortcrust pastry and a citrus filling.
Ingredients:
Shortcrust pastry
Filling
Method:
Serve the pastiera cold with a good quality Italian espresso coffee. It makes a lovely Easter breakfast, accompaniment to afternoon tea or dessert.
Enjoy these delicious vegan hot cross buns.
Ingredients:
Method:
Mix the flour, salt and mixed spice together in a large bowl. Make a well in the centre and pour in the warm milk mixture, stirring until the mixture forms a soft ball.
Turn onto a lightly floured surface and knead for 5 minutes to make a smooth dough.
Knead the mixed fruit into the dough until evenly distributed. Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 1.5 hours, or until doubled in size and spongy.
Return the dough to the work surface and pull the dough off the sides of the bowl with your hands and form a ball. Knead lightly, then divide into 12 balls.
Place the buns around 1.5cm apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand, cover and leave to prove for 45–60 minutes. The buns should be just touching each other.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth, thick paste.
Spoon the paste into a small freezer bag and cut off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other.
Bake the buns in the centre of the oven for 20 minutes, or until risen and golden.
Brush the warm buns with maple syrup and leave to cool.
Enjoy Easter with a twist with this traditional Spanish-style french toast that'll leave you wanting more.
Ingredients:
Method:
A delicious treat made with your favourite snacks and more!
Ingredients:
Icing
Method: