Easter BAKES

After Lent, celebrate with a joyful showstopper

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White chocolate cheesecake A sweet treat with a cute edible nest on top – perfect for dessert.

SERVES 12

READY IN 30 mins, plus chilling

*300g Bourbon biscuits

*100g unsalted butter, melted

*100g mini chocolate eggs, chopped, plus extra whole eggs, to decorate

*500g soft cheese

*300ml double cream

*2tsp vanilla bean paste

*250g white chocolate, melted and cooled

FOR THE NEST

*100g dark chocolate

*15g unsalted butter

*45g (2 large) Shredded Wheat, crumbled

YOU WILL NEED

*20cm springform cake tin, greased and the base lined with baking paper

*12cm bowl, lightly greased and lined with cling film

1 Whizz the biscuits in a food processor to a fine crumb, add the butter and whizz again. Press the crumb over the base and 5cm up the sides of the tin. Scatter over mini eggs; chill for 30 mins.

2 Whip the soft cheese, double cream and vanilla. Fold in the melted white chocolate. Scoop into the base and smooth the top. Chill for 2 hrs.

3 For the nest, melt the chocolate and butter in a bowl over a pan of simmering water. Stir in the Shredded Wheat. Cool briefly. Form into a nest, using the lined bowl as a mould. Chill to set.

4 To serve, carefully remove the cheesecake from the tin and transfer to a plate. Top with the nest and fill with some mini chocolate eggs.

Rhubarb and custard tart

Sharp rhubarb, warming spice and rich custard results in a harmonious combination of flavours.

SERVES 8

PREP 45 mins, plus chilling

COOK 55 mins

*320g ready-rolled sheet puff pastry

*400g forced rhubarb, cut diagonally into 5cm lengths

*200g caster sugar

*1/4tsp mixed spice