As we stay close to home this Easter for the second year running, we would love to share a couple of easy Easter recipes ideas from The French Rooms, Bushmills to help fill your home with delicious aromas.
We always bake Simnel flavoured scones over Easter. They are so easy to make if you are looking for a baking project to engage the kids and with the option of incorporating an Easter message while you bake.
We hope you enjoy these recipes as much as we do. If there are any other Easter baking ideas that have caught your eye, please let us know in the comments below. Happy Baking!
This traditional Easter fruit cake is topped with 11 spheres of homemade marzipan, representing all the Apostles minus Judas. This blog shares our special recipe for a Simnel-inspired scone and one of the other sweet dishes we are serving as part of our Easter Sunday ‘To Go’ menu. ‘Easter Mess’, is a seasonal variation of the very popular gluten-free ‘Eton Mess’ with our homegrown rhubarb, quick and easy meringue recipe, and crunchy mini eggs. When you plan a brunch menu with hollandaise sauce, it must include a meringue dish as a sweet finish!
The French Rooms – Simnel Scones Recipe:
This quantity makes 10-12 large scones
- 150g Ballyrashane unsalted butter
- 550g plain flour
- 50g castor sugar
- 48g baking powder
- 50g ground almonds
- a pinch cinnamon
- a pinch nutmeg
- a pinch ginger
- 150g mixed dried fruit (your choice) macerated in 1/2 cup fruit juice or alcohol (1/2 cup sherry or liquor). Soak overnight, Then drain & cool before using.
- 190g double cream
- 190g whole milk
- 4 tbsp apricot glaze
- 150g Marzipan/almond paste (ready to roll)to decorate
Preheat oven to 200°C. Rub the flour and butter until it resembles breadcrumbs.. Add baking powder and sugar. Add spices, drained fruit & ground almonds. Mix until evenly distributed. Add the cream and milk and mix well. Turn mixture out onto your surface and work the mixture until it all comes together . No extra flour is used at this stage. Leave the dough to rest for 15 minutes in a cool spot. Lightly flour your work surface and roll the dough to a thickness of 2.5cm – 3cm. Brush off any excess flour. Cut out rounds and distribute onto baking sheets. Roll out any scraps of dough until you’ve used it all up. Glaze the scones milk/cream mix. Turn down the heat in your preheated oven to 185°C and bake the scones for around 18 – 20. They will brown quickly, so keep an eye.
Cool scones on a rack for at least an hour. Roll out the ‘ready to roll’ marzipan and cut out with decorate sharp cutters and roll small pieces into balls. Brush with apricot glaze, and add your marzipan topping. Blow torch if you can, but if baking with kids, afford them the space to create their own toppings & prepare yourself to be amazed!
Easter Mess – Gluten Free
There are many different variations but if you want something really special and gluten-free, then this recipe is perfect! It can be adapted with other fruit such as bananas, raspberries or strawberries but we are so proud of our homegrown rhubarb and we love to use seasonal produce, there was only one choice!
- 250ml whipped cream
- 300g new season rhubarb, oven-baked with 25g fresh ginger grated, 1/2 tsp cinnamon, 1/2 tsp nutmeg & 50g caster sugar.
- 250g mini chocolate eggs, roughly crushed
- small bunch of mint leaves stripped and finely chopped
- Zest of 1 large orange
- 3 tbsp icing sugar
Heat oven to 110C fan. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
Heat oven at 160c fan. Ovenbake the rhubarb with spices and sprinkle with sugar. Bake for 12 minutes until soft. Fork through and allow it to cool. Add the orange zest and chopped mint.
Whip the cream and spoon in sifted icing sugar.
Assemble the Mess – roughly break up the meringue in a large bowl, add the sweetened cream and rhubarb mix and mix together. Garnish with mint, raspberries, or as an optional extra – Morelli’s rhubarb and custard ice cream!
We would love to know what you are baking this weekend? Please share