Easter puds and sweet treats

Make your Easter celebrations extra sweet with our dazzling desserts and cakes. Plus, discover our ideas for homemade creations, including loaded Easter egg cheesecakes, banoffee bread and butter pudding, orange speckled egg blondies and a giant speckled egg cookie

Easter chick meets Colin the Caterpillar

The world’s most famous caterpillar is celebrating Easter with his good friend, the Easter chick.

Tuck into not one, but two creamy, chocolatey cakes – Colin is topped with a cracked egg decoration (thanks, Easter chick!), while his sidekick is covered with crunchy sprinkles. There may be one or two arguments about who gets which face and feet, though – are you #TeamColinTheCaterpillar or #TeamEasterChick?

Find this decadent duo in the Foodhall now.

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Easter chick meets Colin the Caterpillar

The cutest cheesecakes

Our “baa baa cheesecake sheep” are the perfect Easter treat for ewe (see what we did there?).

These creamy vanilla cheesecake balls are filled with milk chocolate sauce, coated in smooth white chocolate, topped with meringue pieces and finished with adorable chocolate faces. Serve them after your Easter lunch, or just enjoy one to yourself as a little pick-me-up.

Find the “baa baa cheesecake sheep” in store now.

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Best of both worlds

Can’t decide whether you want a hot cross bun or a cake? Thanks to our hot cross cakes, you can now have both at once.

Made with our warming hot cross bun spice blend, these perfectly squidgy cakes are packed with juicy fruit and citrus peel, topped with spiced frosting and hand-decorated with a white icing cross.

Pick them up in store now.

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Brilliant Easter bakes

Hop on down to the bakery section of your nearest Foodhall to discover our irresistible Easter treats.

Will you pick our Belgian chocolate and orange smashed egg brownie, gingerbread bunny or flaky, buttery speckled egg Yumnut? They’re all perfect with a cuppa.

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Every-bunny loves muffins

How adorable is our chocolate bunny bum muffin? This treat is stuffed with a milk chocolate filling, topped with crunchy cookie crumb pieces, and decorated with buttercream and a sweet rabbit tail decoration. It’s (almost!) too cute to take a bite out of – but it’s too tasty not to.

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Orange speckled egg blondies

Having friends round for an Easter gathering? Whip up this easy yet impressive bake using our orange choccy speckled eggs

Ingredients

225g unsalted butter, cut into small cubes
100g white chocolate, chopped
250g light soft brown sugar
150g caster sugar
3 large eggs
1½ tsp vanilla extract
325g plain flour
200g M&S orange choccy speckled eggs

Preheat the oven to 190°C/170°C fan. Grease and line a 20cm square loose-based cake tin with baking paper.
Melt the butter and white chocolate in a saucepan over a medium-low heat. Stir in both sugars and cook for 1-2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.
Whisk the eggs, the vanilla and a pinch of salt in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes.
While the blondie is cooking, cut half of the orange choccy speckled eggs into half.
When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture, and don’t worry if the surface cracks a little. Take care as the sides of the tin will be hot. Return to the oven for a further 10 minutes, or until the blondie is a pale golden-brown.
Cool the blondie in the tin for at least 10 minutes before cutting into squares.

Banoffee bread and butter pudding

Our banoffee hot cross buns and sticky toffee sauce are a dreamy combination in this comforting pud

Ingredients

250ml milk
250ml single cream
1 tsp vanilla extract
80g M&S sticky toffee sauce, plus extra for serving
3 eggs, plus 2 extra egg yolks
60g unsalted butter, softened, plus extra to grease
8 M&S banoffee hot cross buns, halved
1 large ripe banana, sliced
Ice cream or cream, to serve

Method

Preheat oven to 160°C/140°C fan. Grease a dish with butter and set aside.
Put the milk, cream, vanilla and sticky toffee sauce into a small saucepan over a medium heat and bring to just below a simmer.
Place the eggs and egg yolks into a large bowl and whisk gently to combine (try not to incorporate too much air as you whisk). Pour over the hot milk mixture, whisking constantly until combined.
Butter the hot cross bun halves and arrange them in the prepared pan with the crusts facing up, laying pieces of banana in between each half. Pour over the custard mixture and set aside for 15 minutes to soak.
Cover the dish with foil and cook for 30 minutes. Increase oven temperature to 200°C/180°C fan, remove the foil from the dish and cook for a further 15 minutes, or until the pudding is golden brown and the custard has just set. Leave to cool for 15 minutes, then drizzle with sticky toffee sauce and serve warm with ice cream or cream.

Banoffee bread and butter pudding in tin

Loaded Easter egg cheesecakes

Got Easter eggs to use up? With this clever recipe, you can fill them with an indulgent cheesecake mix

Ingredients

2 hollow chocolate Easter eggs
150g digestive biscuits
50g butter, melted
150g mascarpone
100g M&S creamy soft cheese
4 tbsp icing sugar, sieved
200g double cream
M&S chicky choccy speckled eggs, sweets and chocolate, to decorate
M&S Belgian chocolate sauce, to decorate

Carefully separate the Easter eggs in half along the seam (use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate).
Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
Mix the mascarpone, creamy soft cheese and icing sugar together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hours or overnight, until firm and set.
Scatter the set cheesecake-filled eggs with chicky choccy speckled eggs and other Easter treats, then drizzle with the chocolate sauce.

Giant chicky choccy 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 just a glass of milk

Ingredients

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
Handful M&S chicky choccy speckled eggs

Preheat the oven to 200°C/180°C fan. Grease a round cake tin.
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 the cake tin and bake for 20 minutes or until light brown.
Remove from the oven and gently press in the chicky choccy speckled eggs. Allow to cool slightly, then serve with ice cream or double cream.