Try some of the Food24 team’s comforting Easter treats

Deep-fried Easter eggs

Recipe Editor Ilse Kleinsmidt prefers to deep-fry creme eggs, while Head of Content Tessa Purdon’s go-to is deep-fried marshmallow Easter eggs.

How to do it: Make a simple batter with some flour, baking soda and sparkling or plain water until you get the consistency of thin cream. Use it to coat Easter eggs and deep-fry in hot oil until golden-brown. Allow to cool for a few minutes before you tuck in.

Image credit: giraffescanbake.com

Braaied marshmallow Easter eggs

Forget braaied marshmallows. Multimedia Editor Romy Wilson and her husband are taking it one step further with marshmallow Easter eggs! Reviews Editor Nikita Buxton plans to elevate it even more by squashing the melted marshmallow Easter egg in between two Marie biscuits for an Easter take on a s’more. She also recommends popping them onto a pretty plate with a scoop or two of your favourite ice cream.

Hot cross buns

You can’t go wrong with a classic. Social Media Editor Katy Rose likes to toast hers in the oven then slather on lashings of butter, a little marmalade and a few slices of cheddar cheese.

ALSO TRY: Make your own hot cross buns

Frozen marshmallow eggs

If the weather is a little warmer where you are – or if you’re just looking for a quick and easy dessert for the kids – Content Producer Bianca Jones recommends you pop marshmallow eggs in the freezer for 15 minutes.

Hot cross bun trifle

Can’t decide whether you prefer Christmas dinner or Easter lunch? Bianca suggests you enjoy the best of both worlds with a trifle layered with hot cross buns. 

ALSO TRY: Swap the Swiss roll in this classic trifle recipe with hot cross buns

Hot chocolate eggs

The only thing more comforting than hot chocolate, says Commissioning Editor Lauren Goldman, is one with a marshmallow Easter egg melting on top. If you find that too sweet, you can also pop two marshmallows Easter eggs into a cup of plain milk and heat it in the microwave.

White-egg espressos

Nikita will be having an extra special coffee with her Easter brekkie: an early-bird white-egg espresso.

How to do it: Break an opening at the top of your white Easter eggs (feel free to eat that piece) and fill it with your hot espresso. Sip it fast before it melts into the egg – then get your hands messy and eat the coffee-infused egg. Delicious, with no washing up (besides those chocolatey paws of yours).