Keep the kids occupied this Easter with Mrs Crunch's fun & tasty recipes (2024)

EASTER holidays are just around the corner.

That means finding ways to keep the children occupied again.

Here are some fun bunny recipes that they will love making – and adults will enjoy eating.

Try them out for some sweet feast-er fun.

Easter bread bunnies

Serves 6 – 39p each

Preparation time: 1 hr 45 minutes

Cooking time: 15 minutes

YOU NEED:

• 500g crusty white bread mix
• 1 tbsp flour
• 1 medium egg, beaten
• 200g ready to use royal icing
• Food colouring

METHOD:

1. Make up the bread mix following pack instructions. Turn on to a floured surface and knead for five minutes until smooth and springy. Preheat oven to 230C/210C fan/gas 8. Lightly grease one large baking sheet.
2. Divide dough into six equal pieces. Take one piece and cut away just over a third of the dough. Shape this into an oval for the body of one bunny. Place on the baking sheet. Cut away another third of the dough and shape into a round head. Place above the body, attaching with a dab of water.
3. Cut remaining piece of dough in half. Cut one piece in equal halves. Roll and shape each in your hands into oval ears. Attach to head with a dab of water. Cut the last piece of dough into four equal pieces and shape into paws. Attach to sides of the body. Repeat with remaining five pieces of dough to make six bunnies. Cover loosely with cling film and leave in a warm place for 20 minutes until puffy. Beat the egg with 1 tbsp cold water to make an egg wash. Remove cling film and lightly glaze the bunnies all over with the egg wash.
4. Bake in the pre-heated oven for 13-15 minutes until risen and golden brown. Leave on the baking sheet for five minutes then transfer to a wire rack and leave to cool.
5. To decorate, beat the icing with a few drops of water to give a smooth, thick piping consistency.
6. Separate into different bowls and drop food colouring of your choice into each. Spoon each into disposable piping bags and use scissors to snip off the very end of the bag. Pipe features on to the bunnies. Leave to set for about 30 minutes before icing.

Hopping bunny cupcakes

Makes 12 – 27p each

Preparation time: 20 minutes

Cooking time: 20 minutes

YOU NEED:

• 12 cupcake cases

Cupcake ingredients:

• 150g Stork With Butter
• 110 caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 150g self-raising flour
• Frosting ingredients:
• 125g Stork With Butter
• 1 tsp vanilla extract
• 350g icing sugar
• 6 white marshmallows
• 1 tube of Morrisons pink writing icing – or pink icing and a tubing bag

Prepare ahead: You’ll need 2 tsp of cooled boiled water for this recipe.

METHOD:

1. Line a cupcake pan (or Yorkshire pudding tin) with cupcake cases and preheat the oven to 160C (fan)/180C/Gas Mark 4.
2. To make the cupcakes: Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined. Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully.
3. To make the frosting: Beat together the Stork, icing sugar and vanilla. Beat in the cooled boiled water to form a spreadable consistency. Cover the tops of the cupcakes with frosting, spreading with a palette knife. With scissors, cut a white marshmallow in half to form the paws and another to form the tail – as though the bunny is hopping away.
4. Add pink icing to centres of each to make paw shapes, and add to the top of the cupcake.

Easter butter toffee bark

Serves 16 – 17p per serving

Preparation time: 10 minutes

Cooking time: 20 minutes

YOU NEED:

• 397g Carnation condensed milk
• 140g light brown sugar
• 80g unsalted butter
• 1 tsp vanilla extract
• 1 tsp Morrisons sugar strand sprinkles decorations

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METHOD:

1. Line an 18cm square tin with baking parchment. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
2. Bring to the boil then simmer for ten to 15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be very hot. To see if it is ready, drop a little of the mixture into a jug of ice-cold water.
3. A soft ball of toffee should form. Alternatively, check with a sugar thermometer if you have one (the toffee should be approximately 113C).
4. Pour into the prepared tin and while still warm, top with the sprinkles and sugar decoration. Place in the fridge to set before cutting into triangles.

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