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!

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!

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!

Ingredients:

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)

Instructions:

Feasting Is Fun 

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