An eggs-iting Easter feast

Get cracking on these seasonal treats for a bank holiday brunch

Vanilla and white chocolate bundt cake

SERVES 8-10 

Ingredients

• 50g softened unsalted butter, plus extra for greasing
• 225g caster sugar
• 2 tsp vanilla extract
• 4 large Burford Brown eggs, at room temperature
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt

To decorate

• 150g white chocolate, broken into small pieces
• 100g mini eggs Fresh flowers (optional)

1. Preheat the oven to 180˚C/ 160˚C fan/gas mark 4 and generously butter the inside of the bundt tin.

2. Cream the butter, sugar and vanilla extract until very pale and fluffy, using either a hand mixer or stand mixer.

3. Add the eggs one at a time, whisking well after each addition.

4. Sift in the flour, baking powder and salt and mix to fully combine.

5. Spoon the mixture into the greased bundt tin and smooth the top, then bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean.

6. Leave the cake to cool in the tin for 5 minutes, then turn out on to a wire rack to allow it to cool completely.