Bake Off star Edd Kimber gives our favourite recipes a deliciously quirky twist.
Rhubarb, marzipan and white chocolate loaf
This is a quick way to make a layer cake. Instead of baking three layers individually, this recipe uses a loaf cake method. It is made with marzipan, which gives it a wonderful velvety texture and keeps it fresh for days. A great cake for Easter.
Rhubarb vanilla jam
One of my favourite ways to extend the enjoyment of the forced rhubarb season. Instead of using a jam sugar, which has added pectin to ensure a nice set, I use a little lemon juice. This adds brightness – though it’s a slightly softer set compared to a commercially made jam.
Maple, bacon and fig hot cross buns
One of my favourite ways to eat a hot cross bun is toasted and served as a bacon sandwich. With these, the bacon is baked into the buns with dried figs for a wonderful sweet-and-salty twist.
Cookie dough Easter egg truffles
Cookie dough is like a little chef’s treat as you bake. But raw eggs and flour aren’t the best things for us to consume. So these are made without eggs and the flour baked for 5 minutes so you can enjoy them worry-free.
Lemon curd Easter egg cookies
An Easter take on the jammy dodger – great to make with kids over the break. The curd recipe makes more than you’ll need but it’s also delicious on toast or dolloped into a bowl of granola and yogurt.
Mini egg marshmallow crunch bars
A retro joy, inspired by the cornflake cakes we all enjoyed as kids. The base is crisp and chewy, topped with chocolate and a scattering of chocolate mini eggs. Great for little (and big) kids!