Food & Drink

Creme Egg Croissants, Hot Cross Bun Pudding and Rice Bubble Nests: 3 easy Easter recipes to try at home

These look delicious!

If you're looking for a chocolate treat to create over Easter that isn't just eating Easter Eggs, Lana has the perfect recipes for you.

Easter Egg Rice Bubble Nests

INGREDIENTS: 1x Whittakers Creamy Milk 1 Tbs Coconut Oil 2 Cups Ricies 1 Tbs Chocolate Peanut Butter Any small Easter Eggs you desire

METHOD:

  • Put the Ricies into a large mixing bowl.

  • On a low heat, melt the entire block of chocolate and coconut oil together on the stovetop, stirring continuously until fully melted.

  • Once the chocolate mixture is smooth and melted, pour it into the bowl with the Ricies and mix until well combined.

  • Spoon in the chocolate peanut butter into the mixture, allowing it to melt into the warm mixture.

  • Line a muffin tin with baking cups.

  • Divide the mixture evenly among the baking cups, using a spoon to shape them into bird's nests.

  • Refrigerate the filled muffin tin for at least 2 hours (or 1 hour in the freezer) to allow the nests to firm up.

  • Once firm, remove from the refrigerator and place small Easter eggs into the center of each nest.

  • Serve and enjoy!

Crème Egg Croissant recipe.

  • 2–4 ready-made croissants

  • 2–4 Mini Creme Eggs (1 per croissant)

Instructions:

  1. Prep your croissants: Gently slice each croissant lengthways (not all the way through – like a hot dog bun).

  2. Stuff ‘em: Unwrap one Mini Creme Egg per croissant and place it in the middle. Close the croissant around it, pressing gently to hold it together.

  3. Optional: Brush with butter For a golden finish, lightly brush the tops with melted butter.

  4. Bake or air-fry:

    • Oven: Preheat to 180°C (350°F) and bake on a lined tray for 6–8 minutes, until the chocolate is melty and the croissants are golden.

    • Air fryer: 160°C for 4–5 minutes.

  5. Serve it hot + extra: Dust with icing sugar or drizzle with melted chocolate/caramel if you're feeling fancy. Eat it warm while the Creme Egg is still gooey.

Hot Cross Bun Pudding

Ingredients:

  • 1 hot cross bun, cubed

  • 1 egg

  • 1/4 cup milk

  • 1 tablespoon caster sugar

  • A small handful of chocolate melts (or chips)

Instructions: See the video here

  1. Prep the bun: Cut the hot cross bun into small cubes.

  2. Make the custard: In a small bowl or measuring jug, whisk together the egg, milk, and caster sugar until smooth.

  3. Assemble in a mug: In a microwave-safe mug or ramekin, layer some of the cubed bun, then a few chocolate melts, then repeat until you’ve used it all up.

  4. Pour over the custard: Slowly pour the milk mixture over the layered bun, pressing the pieces down gently so they soak it up.

  5. Microwave: Heat in the microwave for about 1 minute and 30 seconds to 2 minutes, or until the custard is just set. (Microwaves vary—start with less time and check!)

  6. Serve warm: Enjoy as-is, or top with ice cream, cream, or a dusting of icing sugar for an extra treat.