EASTER FUN

Turn every bite into a celebration with these egg-stra special sweets

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EASTER EGG NESTS

MAKES 10 PREP 10 MINS COOK 5 MINS

• 4 x 53g Mars chocolate bars, chopped

• 75g butter, chopped

• 3 cups Rice Bubbles

• mini chocolate Easter eggs

1 Grease and line 10 bases of a 12-hole (1/3-cup capacity) muffin pan.

2 Place chocolate and butter in a medium saucepan on low heat. Cook, stirring occasionally 5 mins until melted and smooth.

3 Place Rice Bubbles in a large heatproof bowl. Add melted chocolate mixture, stir to combine. Cool slightly. Divide mixture among prepared pan holes and shape into nests (using the base of a small glass works well for this). Chill 30 mins until firm.

4 Serve filled with Easter eggs.

BERRY & LEMON EASTER PUDDING

SERVES 6-8 PREP 25 MINS COOK 1 HOUR 10 MINS

• 6 pack traditional fruit hot cross buns

• 350g jar lemon curd

• 125g punnet blueberries, plus extra to serve

• 1/2 cup frozen raspberries

• 1/2 cup pure cream

• 3/4 cup milk

• 3 eggs

• 1/4 cup caster sugar

• 1 tsp vanilla bean paste

• vanilla bean ice-cream, to serve

1 Grease and line base and sides of a 14cm x 24cm x 6.5cm loaf pan. Place on an oven tray.

2 Cut each bun into 3 slices. Spread cut sides of buns with ½ cup lemon curd. Reserve bun tops. Layer bun slices in prepared pan with blueberries and frozen raspberries. Dollop over remaining curd. Top with reserved bun tops.

3 In a large jug whisk cream, milk, eggs, sugar and vanilla. Pour evenly over hot cross buns in pan. Set aside to soak for 1 hour.

4 Cook in a 160°C preheated oven for 1 hour-1 hour 10 mins or until custard has set and top is golden. Set aside to cool for 45 mins.