Easter Recipes from Expert Electrical

We hope your Easter is full of the sweetest things in life! 

NordMende are delighted to share with you a selection of Jenny Bristow's favourite modern spring time recipes perfect for Easter Weekend.

Rolled Scone Bread with Lemon-Soaked Raisins and Cinnamon Damson Plums

Serves 6-7

Ingredients

• 450g Self-raising flour
• 1 Lemon Rind & Juice
• 1tsp baking powder
• 12 ½g caster sugar
• 250ml milk–full cream or low fat or buttermilk
• 4oz raisins
• 2-3 plums-chopped
• 25g soft brown sugar
• 50g. Raisins
• ½ tsp. Cinnamon powder
• 50g softened butter 

Method

• Grease a 18-20cm/7-8-inch tin and dust lightly with caster sugar. 
• Sieve the flour into a large bowl and add the baking powder. 
• Add the sugar and milk, and lemon and mix to a firm dough. 
• Turn out onto a floured surface, knead lightly, and roll out to a rectangular shape approximately 30x23cm/12x9inches and ½ inch thick.

Filling

• Make the filling by mixing the melted fat, raisins, chopped plums, sugar & cinnamon and spread on top of the rolled dough. 
• Brush around the edges of the dough with cold water to help seal the edges and roll the dough up loosely into a log shape, making sure it is even and well-shaped.
• Using a sharp knife, cut the log into 7 slices and arrange it flat in the tin with one in the centre. 
• Bake in your oven @ 200°C/gas mark 6 for 15-20 minutes until risen and golden.
• Remove from the tin and leave to cool. The scones will retain their individual roly-poly shape and can be separated easily.

Roasted Lemon Muffins

These muffins are made by all-in-one method adding all the main ingredients to the bowl and beating well.

Ingredients

• 200g Cake Making Self-Rising Flour
• 150g softened butter
• 150g caster sugar
• 3 eggs
• 1 tsp baking powder
• 1 lemon rind & juice
• 25g Demerara sugar
• Few drops of vanilla extract

Method

• Beat together the softened butter, sugar, eggs, and flour until soft and creamy(approximately 2-3 minutes).
• Add the vanilla, baking powder, lemon rind &juice. Toss lightly.
• Transfer to lined muffin tins and spoon the mixture two-thirds full.
• Top the muffins with Demerara sugar.
• Bake in the oven at 190° Gas No 5 for approximately 25 minutes.
• Serve hot or cold dusted with icing sugar. For a special treat at Easter time with seasonal eggs, butter cream & colourful decorations.