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Easter Picnic Treats

With The Chilterns on our doorstep and a plethora of beautiful parks to enjoy in and around High Wycombe, there are plenty of perfect picnic spots for a family day out in the sunshine! We’ve rounded up some of our favourite (and very easy) Easter picnic recipes for you to make and take on your travels – whether it be High Wycombe’s Rye Park, Hughenden Estate or a trip to the West Wycombe Woods. 

  1. Easter Rocky Road

This clever ‘no-bake’ Easter treat is great for using up Easter Egg leftovers (none of them in our household!) and cures even the biggest of sweet tooth cravings. 

Prep: 25 Mins

Cook: 5 Mins (plus 1 hour chilling)

Makes 8-10 Bars

Ingredients

•           225g dark chocolate , broken into pieces

•           100g unsalted butter , cubed

•           2 tbsp cocoa powder

•           2 tbsp golden syrup

•           100g rich tea biscuits

•           50g mini marshmallows

•           50g dried cranberries

•           200g chocolate mini eggs

Method:

STEP 1 Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

STEP 2 – Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

STEP 3 – Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

STEP 4 – Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

STEP 5 – Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.

2. Easy Egg Spring Muffins

These colourful creations are a delicious lunchtime treat – easy to make, healthy (sorry, we know it’s Easter!) and perfectly transportable for a picnic. Simply whip up a batch and pack them in your hamper for a trip to the park! 

Prep: 15 Mins

Cook: 20 Mins 

Makes 8 Muffins

Ingredients

•           1 tbsp oil

•           150g broccoli , finely chopped

•           1 red pepper , finely chopped 

•           2 spring onions , sliced 

•           6 large eggs

•           1 tbsp milk

•           large pinch of smoked paprika

•           50g cheddar or gruyère, grated 

•           small handful of chives , chopped (optional)

Method:

STEP 1 – Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool. 

STEP 2 – Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through. 

3. Carrot & Soft Cheese Cupcakes

A favourite of the Easter Bunny, these cupcakes are a classic Springtime picnic treat. Add an extra flourish by creating some marzipan carrots to pop on top! Enjoy…

Prep: 30 Mins

Cook: 22 Mins 

Makes 12 Muffins

Ingredients

•           175g light muscovado sugar

•           100g wholemeal self-raising flour

•           100g self-raising flour

•           1 tsp bicarbonate of soda

•           2 tsp mixed spice

•           1 orange, zested

•           2 eggs

•           150ml sunflower oil

•           200g carrots, grated

•           orange coloured sprinkles, to decorate

For the icing

•           100g butter, softened

•           300g soft cheese

•           100g icing sugar, sifted

•           1 tsp vanilla extract

Method: 

STEP 1 – Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

STEP 2 – For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.