Easter is a great time to get all the family involved and bake some tasty and seasonal treats! 

Here are some simple and delicious recipes that you can try baking this half-term: 

Chocolate Fudge Easter Cakes 

Heat the oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients (140g soft butter, 140g golden caster sugar, three medium eggs, 100g self-raising flour, 25g cocoa, sifted) for the cake into a mixing bowl and beat for two mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

For the frosting, microwave the 85g of broken milk chocolate on High for one minute. Cream 85g of soft butter and 140g of sifted icing sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers or chocolate eggs.

Easter Chocolate Bark 

Break three 200g bars of milk chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of two bags of mini eggs into a food bag and bash them with a rolling pin until broken up a little. When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by one heaped teaspoon of freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.

Hot Cross Bun and Butter Pudding 

Heat oven to 170C/150C fan/gas 3. Warm 300ml of pot double cream and 600ml milk in a pan over a gentle heat. Whisk four eggs, 100g of golden caster sugar and one and a half teaspoons of vanilla essence together with a fork in a large bowl, then gradually add the warm cream mixture. Halve eight hot cross buns and spread with 40g of soft butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with 100g of cubed marzipan and brush with three tablespoons of chunky marmalade on top. Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften. Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with some icing sugar and serve while still warm.

For more Easter Recipes, follow the link - www.bbcgoodfood.com