Five irresistible Easter treats

Mini carrot cakes

Makes 12

1 medium carrot, grated
3 eggs, separated
100g (4oz) soft light brown sugar
2 tbs ground almonds
finely grated rind of orange
100g (4oz) self-raising flour
1 tsp ground cinnamon

For the topping
175g (6oz) low fat soft cheese
2 tsp clear honey
1 vanilla pod

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Put the egg yolks, sugar, ground almonds and orange rind into a bowl and whisk until thick and light.
3. Sift the flour and cinnamon and fold into the mixture with the grated carrots.
4. Whisk the egg whites until stiff and carefully fold them in half at a time. Spoon into muffin cases and bake in the oven for about 15-20 minutes.
5. Leave to cool for about 30 minutes, before icing.
6. For the topping, beat together the cheese, honey and vanilla, spread over the cakes. Decorate with fondant icing carrots.

Preparation and cooking time: 40 minutes.

Chocolate bread and butter pudding

Serves 6

200g (7oz) good quality milk chocolate
75g (3oz) butter
250g (8oz) (or about 10 slices) white bread
3 eggs
1 tsp ground cinnamon
25g (1oz) caster sugar
1 vanilla pod
600ml (1 pint) milk
cocoa powder and icing sugar for dusting

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Lightly grease the sides of an oven proof dish measuring approx 30cm x 20 cm. Break up the chocolate and put into a heatproof bowl set over a pan of lightly simmering water with 25g (1oz) of butter and leave until melted. Lightly stir.
3. Cut the crusts from the bread and slice into 4 triangles. Arrange approximately half of the slices overlapping in the dish and spread with the melted chocolate sauce. Arrange the remaining bread overlapping to form a second layer.
4. Melt the remaining butter in a saucepan and remove from the heat. Beat the eggs with the ground cinnamon, sugar and the seeds from the Vanilla Pod, add the butter and milk and stir thoroughly. Spoon the mixture over the bread so that all of the bread is saturated. Allow to stand for 1 hour.
5. Bake the pudding in the oven for 45 - 50 minutes until the custard has set and the bread is golden brown.
6. Dust with cocoa powder and icing sugar before serving.

Preparation and cooking time: 1 hour, 25 minutes.

Recipes supplied by Schwartz