If you want a recipe to use up any leftover Easter Eggs, this Easter Egg cheesecake is perfect!

From the good people at BBC Good Food, this Easter Egg Cheesecake is a must try at home if you want to do something different with your Easter eggs! Featuring bourbon biscuits, Cadbury creme eggs and passion fruit curd, this recipe has a delicious combination of flavours!



For the Filling

  • 3 x 280g of full-fat cream cheese
  • 4 tbsp of cocoa powder
  • 200g of golden caster sugar
  • 3 tbsp of black coffee
  • 3 large eggs
  • The seeds of one vanilla pod
  • 300ml of sour cream
  • 25g of melted milk chocolate

For the Base

  • 250g of bourbon biscuits
  • 100g of melted butter

For the Decoration

  • 200ml of double cream
  • 100g of passion fruit curd
  • 8 Cadburys Creme Eggs


Step 1-Preheat your oven to 180 degrees celcius/160 degrees celcius for a fan oven/gas mark 4. Take a 24cm Springform Cake Tin and line it with baking paper. Take the 250g of bourbon biscuits and place them in a food processor to reduce them to small crumbs. Take the 100g of melted butter and mix it together with the bourbon biscuit crumbs. Press the mixture in to the bottom of the 24cm springform cake tin with the back of a spoon and bake for 10 minutes. Leave to cool.

Step 2-Before making the filling, turn the temperature of your oven up to 240 degrees celcius/220 degrees celcius in a fan oven/gas mark 6. Start the filling by adding the caster sugar and cream cheese to a large mixing bowl before beating together with an electric whisk. Do this until the mixture turns to a creamy consistency. Add the cocoa powder, vanilla seeds, strong black coffee, 3 eggs, the 300ml of sour cream and the 25g of melted chocolate to the mixture before whisking again. Do this until it is a deliciously smooth consistency.

Step 3-Take your 24cm springform tin with the base already in it and brush the sides with some more melted butter. This is to help stop the mixture sticking to the sides. Pour the cheesecake filling in and ensure the top is smooth. Bake this for 10 minutes before turning your oven down to 110 degrees celcius/90 degrees celcius for a fan oven/gas mark ¼ and continue baking for around 30 minutes. You will be able to tell that the cheesecake is ready as there will still be a slight wobble in the middle. Turn your oven off but leave the door of the oven open to let the cheesecake cool in the oven cavity for about 2 hours. Once cooled, chill the cheesecake until you are ready to serve it.

Step 4-Now you can start decorating the cheesecake. Release the base of your 24cm springform cake tin and remove the baking paper from the base. Take the 200ml of double cream and lightly whip it. Take the cream and place 4 large spoonfuls of it on top, with 4 smaller spoonfuls in between each large one. Put a bit of passion fruit curd on each small spoonful of cream before placing half a Cadbury creme egg on top. Place whole creme eggs in between

Step 5-Now cut a slice of this Easter Egg Cheesecake for you and the rest of your family and enjoy! Happy Easter!

Source: BBC Good Food 

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The Easter weekend is here and what better way to enjoy the time by making some sweet treats for your family and friends!

If you are looking to bake something this Easter weekend that the children can help out with, these Vanilla Chick Biscuit Pops from BBC Good Food are perfect! You can get the whole family involved in decorating these little biscuit pops and even run a mini competition to see who makes the best Easter vanilla chick biscuit pop! All you need to get started with these biscuit pops is some butter, sugar, flour, an egg, vanilla extract, desiccated coconut and icing sugar! These not only look fantastic but they will taste delicious as well thanks to the ingredients you use. These vanilla chick biscuit pops are an excellent Easter weekend activity, so why not try out this brilliant BBC Good Food recipe at home. Happy Easter everyone!



  • 200g of unsalted butter
  • 100g of golden caster sugar
  • 200g of plain flour
  • 200g of icing sugar
  • 1 medium egg
  • 1 tsp of vanilla extract
  • 75g of desiccated coconut, unsweetened
  • 2 tbsp of milk
  • 50 of chocolate chips
  • 25g of orange or white fondant icing
  • Yellow food colouring
  • 15 to 18 lollypop sticks
  • Ribbon to decorate, optional


Step 1- Place half of the 200g of unsalted butter and the 100g of golden caster sugar in to a mixing bowl. Beat together by hand or using an electric mixer until it turns smooth. Then add in the egg and 1 tsp of vanilla extract before beating together again.

Step 2- Add in the 200g of plain flour to the mixture and combine until it forms a dough. Shape the dough in to a ball, cover with cling film and place in the refrigerator to chill for around 20 minutes.

Step 3- Preheat your oven to 180 degrees celcius/gas mark 4/160 degrees celcius for a fan oven before lining two large baking trays with baking paper. Take the dough out of the refrigerator. Dust a kitchen surface with flour before rolling out the dough until it is around 5mm thick. Cut the shapes for the biscuit using a 6cm cutter.

Step 4-Once you have done this, move the biscuits on to the baking trays and add a lollypop stick to each one, about a quarter of the way through. Bake the biscuits for no more than 7 minutes until they start to turn a delicious golden brown colour around the edge. Place on a cooling rack to allow them to cool down.

Step 5-Now the biscuits are cooling, you can make some frosting for decorating. Place the other 100g of unsalted butter in to a bowl and beat with a wooden spoon. Add in the 200g of icing sugar slowly, around 1 tbsp at a time until the mixture is well combined and has turned creamy. Add a small bit of milk and the leftover vanilla extract along with a few drops of the yellow food colouring. Let this frosting chill in the refrigerator for a few minutes.

Step 6-Take the 75g of desiccated coconut and add it to a small bowl. Add a few more drops of the yellow food colouring to the coconut and mix it together.

Step 7-Take the frosting out of the refrigerator and spread it on one side of the biscuit. Then put some of the desiccated coconut on top of the frosting before adding two chocolate chips to represent the chicks eyes. Finish by adding a tiny bit of orange icing to represent the chicks beak and decorating each biscuit pop with a ribbon.

Step 8-Now you can enjoy these fantastic Vanilla Chick Biscuit Pops as part of the Easter weekend celebrations!

Source: BBC Good Food 

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Vanilla Bean Cupcakes

We have a fantastic Friday treat for you here at British Bakeware thanks to our good friend Sammie from Feasting Is Fun!

If you haven’t already seen Sammie’s blog, you take a look at this recipe along with all of her other fantastic bakes via the link below this recipe! These Vanilla Bean Cupcakes look fantastic and are utterly delicious, a perfect way to treat yourself after a long week! This recipe is directly from Sammie and she has very kindly let us share it with you! Made in our 12 cup bun tray, these Vanilla Bean Cupcakes are very easy to make. A fantastic tip that Sammie shares in the recipe is to use the 3 tbsp of boiling water for the buttercream frosting. The reason for this is to stop the frosting forming a hard crust on top, a great tip there! To top off these wonderful cupcakes, the edible pearls on top will bring a sparkle to your kitchen! So why not try these cupcakes by Sammie at home this Friday or over the weekend, they are the perfect thing to bake with children or for as a treat to go with your Saturday afternoon cup of tea!



For the Vanilla Cupcakes

  • 150g of plain flour
  • 150g of unsalted butter
  • 125g of caster sugar
  • 3 large free range eggs
  • 1/4 of a tsp of salt
  • 1 tsp of vanilla bean paste
  • 1 and a half tsp of baking powder
  • 25ml of whole milk
  • 12 cupcake cases

For the Buttercream

  • 3 tbsp of boiling water
  • 400g of sieved icing sugar
  • 200g of unsalted butter
  • 1/8 of a tsp of salt
  • 1 tsp of vanilla extract
  • Edible sprinkles for decoration (optional)


Step 1- Preheat your oven to 175 degrees celcius/160 degrees celcius in a fan oven. Take a large mixing bowl and add the 150 of unsalted butter and the 125g of caster sugar.

Step 2-Whisk together the sugar and butter until it turns a creamy colour. Once you are happy with it, add in the 3 eggs, tsp of vanilla bean paste and the ¼ tsp of salt. Mix together until all ingredients are well combined.

Step 3-Sift in the 150 of plain flour and the 1 and a half tsp of baking powder. Fold everything in the mixing bowl together to ensure it is well combined. This helps out with the texture of the cupcakes, making sure they are deliciously light and fluffy in the centre.

Step 4- Place each of your 12 cupcake cases in to our 12 cup bun tray before filling each cupcake case about half way with some of the mixture.

Step 5- Once you have done this, place the 12 cup bun tray in to the centre of your pre-heated oven for around 20 to 25 minutes. You will know the cupcakes are ready when they have turned a delicious golden brown colour and are springy when you touch them in the centre. Remove them from the oven, allow them to cool for a few minutes before removing them from the 12 cup bun tray and placing on a cooling rack.

Step 6-Now you can start the buttercream frosting for these delicious Vanilla Beam Cupcakes! In to another mixing bowl, add the 200g of unsalted butter, the 400g of icing sugar, the 3 tbsp of boiling water, the 1/8 tsp of salt and vanilla extract.

Step 7-Using a mixer, start combining the ingredients on a low speed before increasing. Continue mixing for 10 minutes or so for the perfect buttercream. If you are doing this by hand, just mix together slowly again increasing speed until the frosting is stickier in appearance.

Step 8-Now take a large piping bag and fill it with the finished buttercream. Ensure you use a circular motion when piping the buttercream on to the cupcakes, creating a swirl effect as you go along. If you are using edible pearls or decorations, these will add a certain sparkle to these already beautiful looking cupcakes!

Step 9-That’s it, you can now enjoy these delicious Vanilla Bean Cupcakes with a nice afternoon cup of tea. Enjoy!

Feasting Is Fun 

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