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Cracking Easter desserts and baking ideas

Make Easter celebrations at home extra sweet with our range of new-in desserts and sweet treats. Fancy whipping up something homemade with the family? Discover our delicious ideas, including a giant cookie and Alfie Bunny milkshake

Perfect puds 

Wow your family this Easter with our amazing Easter desserts, available in store from 31 March. Pick up our chocolate cracked egg trifle, which features heavenly layers of chocolate custard, sponge and chocolate mousse. It’s then topped with whipped cream and an orange glaze ‘yolk’. Or try our egg-tastic creamy vanilla cheesecakes topped with a mango and passion-fruit ‘yolk’ and sprinkled with cocoa. Fancy something comforting? Serve our hot cross bun bread and butter pudding at your family feast. It’s made with layers of our luxury mini hot cross buns soaked in a rich and creamy custard and finished with a sprinkle of demerara sugar. 

Discover our full range of Easter desserts in store from 31 March. 

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The ultimate Easter cake 

Available in store now, our brand-new ombre speckled egg cake is perfect for an Easter afternoon tea with your family. This wow-worthy cake is covered with vanilla buttercream and hand-finished with chocolate icing, colourful chocolate eggs and sprinkles. 

Discover our range of Easter sweet treats, including the new ombre speckled egg cake, in store. 

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The hot cross bun Yumnut™ 

Introducing the latest addition to our range of deliciously indulgent Yumnuts™ – the hot cross Yumnut™! We’ve taken our classic Yumnut™, glazed it with luxury hot cross bun spice-flavour icing and topped it with a white icing cross and chocolate chips, perfect for Easter. 

Pick up the hot cross bun Yumnut™ in store now. 

More about Yumnuts™

Dippy eggs, but not as you know them! 

Sweet dippy eggs for dessert? Yes, please! Tuck into a milk and white chocolate-decorated ‘egg’ filled with white chocolate caramel ganache and dark chocolate ganache. They’re perfect as an after-dinner treat or enjoyed in front of your favourite film.

Pick up these delicious dippy eggs in store now. 

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Malted chocolate Easter cupcakes

Use our pastel-hued ‘chicky choccy’ speckled eggs to decorate these fudgy, coconut-topped cupcakes that the whole family will love. 

Makes 12

120g plain white flour
200g white granulated sugar
40g cocoa powder
20g malted milk powder
1 tsp baking powder
½ tsp bicarbonate of soda
100g natural yoghurt
60g vegetable oil
1 medium egg
1 tsp vanilla extract
125ml boiling water
For the icing
100g dark chocolate, chopped
75g unsalted butter
100g malted milk powder
50g icing sugar
75ml whole milk
30g desiccated coconut
12 M&S ‘chicky choccy’ speckled eggs

Preheat the oven to 200°C/180°C fan/gas mark 4 and line a 12-cup muffin tin with muffin liners. Combine the plain flour, granulated sugar, cocoa powder, malted milk powder, baking powder, bicarbonate of soda and a pinch of salt in a bowl, then add the yoghurt, oil, egg and vanilla and stir. Whisk in the boiling water. Divide between the muffin liners and bake for 20-22 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

To make the icing, melt the chocolate and butter in a heat-proof bowl over a pan of simmering water.

Sift the malted milk powder, icing sugar and a pinch of salt into a bowl then whisk in the milk. Pour the chocolate into the malted milk mixture, stir and allow to cool before whisking with an electric whisk.

Spread the chocolate icing onto each cupcake, then press with desiccated coconut and finish with ‘chicky choccy’ speckled eggs.

Serve up a family-sized cookie

What’s better than a freshly baked homemade cookie? A giant one, of course! Get kids to help with measuring, stirring and decorating this sweet creation, and serve with ice-cream or milk.

Makes one 22cm cookie.

175g unsalted butter
200g light soft brown sugar
1 egg, plus 1 extra yolk
250g self-raising flour
2 tsp cornflour
1 tsp baking powder
100g milk chocolate chopped into chunks
A handful of ‘chicky choccy’ speckled eggs

Preheat the oven to 200°C/180°C fan/gas mark 6.
Beat the butter and sugar until pale and creamy. Then mix in the egg and egg yolk.
Combine the flour, cornflour and baking powder, then fold through the egg, butter and sugar mix.
Add the chunks of chocolate and stir until evenly combined.
Pour into a greased cake tin and bake for 20 minutes or until light golden brown.
Remove from the oven and gently press in the ‘chicky choccy’ eggs.
Allow to cool slightly, then serve with ice-cream or double cream.

Top tip: make a double batch of the cookie dough, wrap in cling film and freeze, ready to be defrosted and made into fresh cookies whenever you fancy.


The Alfie Bunny milkshake 

Take Easter treats to the next level by filling our Alfie Bunny egg (or white chocolate Bella Bunny) with delicious milkshake. Simply warm a sharp knife under a hot tap and carefully cut the top off one ear. Dispense a chocolate, strawberry or banana milkshake into a jug and carefully pour into the hole. Let kids help to decorate with their toppings of choice – we recommend cream, jazzie sprinkles, mini marshmallows and raspberries – then pop in a straw and serve. Once the milkshake has been polished off, their Alfie Bunny is ready to be cracked into and shared.

Top tip: you can make your own milkshake by whizzing up ice-cream and a splash of milk in a blender.

Shop the Alfie Bunny Easter egg online

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