Easter Sunday Recipes

Easter is the perfect time to bring together delicious food, beautiful Easter decorations and creative Easter crafts and ideas. Whether you’re planning a cosy Easter Sunday at home, organising fun Easter holiday activities, or looking for thoughtful Easter gift inspiration, this blog combines a traditional simnel cake recipe with savoury dishes that are perfect for an Easter breakfast or relaxed Easter brunch.

The Simnel Cake

For this traditional simnel cake recipe, you’ll need 175 grams of light brown sugar, 500 grams of dried fruit such as dates, raisins and cherries, one teaspoon of cinnamon, one teaspoon of mixed spice (a chai-style blend works beautifully), three eggs, 175 grams of melted butter, 175 grams of self-raising flour, two tablespoons of milk and around 500 grams of marzipan. Preheat the oven to 160 degrees Celsius and grease your cake tin. Chop the dried fruit and mix it with the sugar, spices, eggs, butter, flour and milk until smooth. Spoon the mixture into the tin and bake for about 1.5 hours, checking with a skewer to ensure it’s cooked through. Roll out the marzipan, cut a circle to fit the top of the cake and brush the surface with a little apricot jam so it sticks. Cover the top only, then roll eleven small marzipan balls and place them on top.

For a more decorative finish, you can add mini eggs or figures, a lovely touch if you’re exploring Easter decorating egg ideas or searching for elegant Easter decorations for home and Easter table decorations. It also looks lovely sliced on a serving board!

Spinach croissant wreath

If you’re after savoury Easter breakfast ideas for a special Easter brunch, a spinach croissant wreath makes a real centrepiece. You’ll need a 350 gram tin of croissant dough, two eggs, 200 grams of spinach, salt and pepper, four sun-dried tomatoes, 50 grams of grated cheese, fresh parsley and a little butter or margarine. Preheat the oven to 200 degrees Celsius and cut the six large dough triangles in half to create twelve smaller ones. Arrange them in a wreath shape on a lined baking tray. Gently wilt the spinach in butter, whisk the eggs with seasoning and stir them into the spinach until just set. Add the chopped tomatoes, parsley and half the cheese. Spoon the filling around the centre, sprinkle with the remaining cheese, fold the pastry points inward and bake for 15 to 20 minutes until golden. It’s perfect for an Easter brunch spread and looks beautiful alongside your favourite easter decorations ideas. It also looks lovely on a serving board!

Egg salad

No easter breakfast is complete without a simple homemade egg salad. Boil four eggs for 8 to 10 minutes, cool, peel and chop them. Mix a finely chopped shallot with one teaspoon of mustard and two tablespoons of Greek yoghurt, season with paprika, curry powder, salt and pepper, then fold in the eggs. Finish with fresh chives and a pinch of chilli if you like a little heat. It’s an easy addition to your easter brunch table and pairs wonderfully with fresh bread.