What’s not to love about Easter? Long weekends, lots of food and a great excuse to pig out on chocolate eggs and other sweet treats!
Here we have some recipes from our friends at Rodda’s Clotted Cream – the ultimate indulgence!
Easter Carrot Cake with Rodda’s Clotted Cream Frosting
Serves 6-8 people Prep time: 10-15 mins. Cooking time: 35 mins.
We’ve created some great bakes and delicious dishes that are perfect for Easter celebrations. Here is a very quick and simple carrot cake with delicious clotted cream frosting.
INGREDIENTS
For the cake:
230g grated carrots
250g plain flours
2 tsp bicarbonate of soda
2 tsp cinnamon
½ tsp mixed spice
200ml vegetable oil
170g light brown sugar
170g caster sugar
3 eggs
2 tsp vanilla extract
For the frosting:
100g cream cheese
227g Rodda’s clotted cream
350g icing sugar
Juice and zest of half a lemon
METHOD
- Preheat oven to 180C
- Line the bottom of 2 x 10 inch cake tins with loose bottoms and grease the side with butter.
- Put all the ingredients for the cake in a bowl and beat until combined
- Divide the mixture into the two cake tins and bake for 35 minutes until a skewer comes out clean
- Allow to cool for 5 minutes before turning out on a rack to cool completely
- Once cooled make the frosting.
- Beat together the cream cheese and Rodda’s clotted cream until combined
- Sieve in the icing sugar and beat again until thick
- Add the zest and juice of ½ lemon and beat for another 10 seconds
- Take your cooled cake and cut the top off of one of them to create a flat surface
- sing a spatula or palette knife spread half of the mixture on top the cake with the flat top
- Place the second cake on top the icing and top with the remaining icing.
- Decorate with walnuts, brittle, or sugar carrots.
Rodda’s Cornish Clotted Cream Cheesecake Filled Easter Eggs
Serves 3-4 people Prep time: 5 mins. Cooking time: 2 hours (fridge)
We’ve created some great bakes and delicious dishes that are perfect for Easter celebrations. Here is a great dessert for all the family.
INGREDIENTS
2-3 small Easter eggs (half per serving)
100g full fat cream cheese
113g Rodda’s Cornish clotted cream
150g icing sugar
1 tsp of vanilla extract
Decorations:
Mixed berries
Lemon curd
Grated chocolate
Selection of mini easter eggs
Chocolate bunnies
METHOD
- Use a sharp knife (we warmed ours under hot water) to prise the two halves of your easter egg apart. Put to the side for later.
- In a bowl beat together Rodda’s clotted cream, vanilla extract and cream cheese until combined.
- Sift in the icing sugar and beat again until thickened (it will still be quite soft)
- Add additional flavourings if using, such as a handfuls of berries, 1-2 tablespoons of lemon juice or a large spoonful of lemon curd and mix to combine.
- Spoon into easter egg halves and pop in the fridge to set for a minimum of 2 hours.
- Once set decorate with your choice of toppings and serve.
Rodda’s Cornish Clotted Cream Chocolate Egg Blondies
Serves 6-8 people Prep time: 10-15 mins. Cooking time: 30-35 mins
We’ve created some great bakes and delicious dishes that are perfect for Easter celebrations. Here is a quick recipe perfect to make with the kids or for an afternoon tea.
INGREDIENTS
400g white chocolate, broken into squares
113g Rodda’s Cornish clotted cream
3 eggs
180g caster sugar
180g self raising flour
1 teaspoon vanilla extract
200g mini eggs
METHOD
- Line a 10-12 inch square baking dish with baking paper and preheat the oven to 180C.
- Chop 100g of the white chocolate into small chunks and set aside. Place the remaining white chocolate in a saucepan with the Rodda’s clotted cream and put on a low heat. Allow the white chocolate and clotted cream to melt, stirring frequently.
- In a bowl beat the eggs, vanilla extract and sugar together until creamy. Slowly add the melted chocolate and clotted cream mixture beating constantly until combined.
- Add the flour, the remaining chopped white chocolate and 150g of the mini eggs to the bowl and fold together until combines.
- Pour into the baking dish and place in the oven for 30-35 minutes until golden on top.
- Take out of the oven and push the remaining mini eggs into the surface of the blondie. Allow to cool completely before serving.
How much do you spend on makeup?
