< Back to Main Blog Posted: Mar 2025

 

Easter Dessert Ideas

Sweet Treats to Make (or Fake) This Easter

 

If you’re looking to make Easter a little easier, we’ve pulled together some cracking Easter dessert ideas for you to try. Whether you fancy baking from scratch or taking a shortcut with a COOK pud and a sprinkle of creativity, we’ve got you covered. Bake or buy - either way, we’re here to help.

Triple Layered Carrot Cake

Easter isn’t just about chocolate - carrot cake deserves a moment in the spotlight, too. Our Triple Layered Carrot Cake is a good contender for an easy Easter makeover. Grate some chocolate, fashion a little nest with the shavings, and pop in a few mini eggs.

 

Chocolate & Almond Torte

For little (or not-so-little) chocolate lovers, our Chocolate & Almond Torte is also super easy to Easter-fy. Just drizzle some white chocolate and add a few mini eggs, and you’re away. Serve at home or take as a gift if you’re a guest.

 

Lemon Tart

Chocolate may steal the Easter limelight, but if you need a little breather from the brown stuff and fancy something lighter and brighter, Lemon Tart’s great. Serve with a dollop of mascarpone and fresh raspberries.

Chocolate & Pear Fondant Pudding

Liz Dove is an important part of the COOK story. Once upon a time, she used to make cakes from home and supply them to local farm shops. Ed (one of our co-founders) bought and tried one and loved it so much he tracked her down from her name on the packaging. She went on to run our first puddings kitchen for over two decades. This is one of her go-to recipes.

 

Ingredients:

  • 1 tin of pear halves (in juice, not syrup), cut into small pieces. You can always swap for bananas, raspberries, tinned pineapple, whatever you fancy.

  • 140g caster sugar

  • 4 eggs

  • 100g butter, cubed

  • 100g cream (whipping or double)

  • 240g dark chocolate (53% cocoa is ideal - go too dark, and it can get bitter), broken into pieces

  • Amaretti biscuits or toasted flaked almonds (optional)

 

Method:

STEP 1: Heat oven to 180°C (160°C fan).

STEP 2: Place the pears in a shallow baking dish (or in individual ramekins if you prefer).

STEP 3: Whisk the sugar and eggs together until thick and mousse-like (electric mixers help here).

STEP 4: Melt the butter and chocolate gently over a low heat, then stir in the cream.

STEP 5: Fold the chocolate mix into the whisked eggs and sugar - gently, to keep the air in.

STEP 6: Pour over the pears, filling each dish about three-quarters full.

STEP 7: Sprinkle with crushed amaretti biscuits or flaked almonds (if using).

STEP 8: Bake for 25-30 minutes (or 15-20 minutes for individual pots). The middle should stay a little soft.

STEP 9: Dust with icing sugar and serve immediately with cream or custard.

 

Make ahead tip: The mixture can be made a day in advance and kept in the fridge or even frozen. Just adjust cooking times accordingly.

Raspberry Pavlova

This Easter dessert recipe is a crowd-pleaser - crisp on the outside, marshmallowy in the middle, and piled high with cream and fresh raspberries.

 

Ingredients:

  • 7 medium egg whites

  • 330g caster sugar

  • 1 tsp cornflour

  • 1 tsp white wine vinegar

  • 1 tsp vanilla essence

  • 400ml whipping cream

  • 200g raspberries

  • Icing sugar (for dusting)

 

Method:

STEP 1: Preheat oven to 160°C (fan) and line a baking tray with parchment.

STEP 2: Mix cornflour, white wine vinegar, and vanilla essence in a small bowl.

STEP 3: Whisk egg whites in a clean, dry bowl until stiff.

STEP 4: Gradually whisk in half the sugar, then add the cornflour mix, followed by the rest of the sugar.

STEP 5: Spread the meringue onto the tray, shaping it into a rectangle.

STEP 6: Bake for 40 minutes, then let it cool.

STEP 7: Turn it out onto a sheet of baking paper dusted with icing sugar.

STEP 8: Whip the cream to soft peaks and spread over the pavlova.

STEP 9: Scatter raspberries on top.

STEP 10: Make a shallow cut near one end to help roll it up, then use the paper to roll it into a log.

STEP 11: Dust with icing sugar and serve.

Hot Cross Buns

Skip pudding entirely and go straight for homemade hot cross buns. Imogen and John from our Brand team had a ‘bun-off’ recently, we won’t say who won, but we’re sharing Imogen’s recipe! Be warned: they’re not for the fainthearted, but the results are worth it.

 

Top tip: If you’re feeling adventurous (and haven’t hit peak sugar intake yet), try slicing a hot cross bun in half and sandwiching a scoop of ice cream in between.

 

Ingredients:

  • 400g plain flour

  • 50g caster sugar

  • 25g fresh yeast (or 1 tbsp dried yeast)

  • 150ml lukewarm milk

  • 4 tbsp lukewarm water

  • 1 tsp salt

  • 1 tsp mixed spice (or a little extra for a spicier bun)

  • 1 tsp cinnamon

  • 100g currants

  • 50g mixed peel

  • 50g melted butter

  • 1 egg

  • Zest of an orange

  • A little runny honey (for glazing)

 

Method:

STEP 1: Mix 100g flour with 1 tsp sugar. Blend the yeast with milk and water, then mix in and leave for 30 mins.

STEP 2: Combine the rest of the flour with salt, zest, spices, sugar, currants, and peel.

STEP 3: Add the yeast mixture, beaten egg, and butter. Knead into a soft dough.

STEP 4: Knead on a floured board for 5 mins until smooth. Cover and leave to prove for an hour.

STEP 5: Shape into 12 buns and place on a baking tray, leaving space to expand. Prove for another 30 mins.

STEP 6: Pipe a flour-and-water paste cross over the buns.

STEP 7: Bake at 220°C (200°C fan) for 20 mins until golden.

STEP 8: Glaze with honey while still warm.

 

Happily Ever Afters

If you’re using one of our puds, just don’t forget to check the serving instructions as some require cooking, and others simply defrosting. With these, you’ll notice we advise to “Eat as soon as possible once thawed.” This is not a difficult instruction, in fact, we thought before this blog’s up that we should flag how frighteningly easy that is to do.

Happy Easter feasting.

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< Back to Main Blog Posted: Mar 2025