What's on the Easter Menu

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We’re approaching that time of year where chocolate eating is not only allowed, it’s encouraged! Whether you’re a real chocaholic, Hot Cross Bun fiend or a lover of all things cake based, Aldi is celebrating the sweetest season of them all with some quirky Easter treat recipes that’ll take the stand at dining tables this year.

Hot Cross Bun Ice Cream Bombe

The much loved Hot Cross Bun as you’ve never seen it before. This creative recipe will provide a bun-dle of joy for those lucky enough to eat it!

Serves: 8

Prep Time: 20 minutes

Freeze Time: Overnight


  • 8 Hot Cross Buns
  • 480ml of your favourite Specially Selected Ice Cream
  • 125g Raspberries
  • 75g Specially Selected Quadruple Chocolate Cookies
  • 100g Dark Chocolate
  • 100ml Double Cream
  • Mini Eggs
  • Sprinkles


  • Line a freezer-safe mixing bowl with cling film.
  • Halve the hot cross buns and flatten.
  • Line the bowl with the tops of the hot cross buns (cross side out).
  • Use the bottoms to fill gaps. Add the raspberries to the vanilla ice cream once soft.
  • Roughly chop the cookies and add to your favourite ice cream.
  • Use this to cover the hot cross buns and make a well in the centre for the vanilla and raspberry ice cream. Cover the ice cream with the remaining hot cross bun bases and wrap in cling film.
  • Freeze overnight or until frozen all the way through.
  • Turn the bowl upside down and use the cling film to release the ice cream bombe.
  • To serve, melt the dark chocolate and add the double cream.
  • Stir until thick and smooth.
  • Spread over and add mini eggs and sprinkles.
Hot Cross Bun Ice Cream Bombe

Speckled Easter Nest Cake

For a showstopping pud guaranteed to turn heads, follow this clever nest cake recipe for an egg-suisite Easter bake:

Serves: 16

Prep Time: 50 minutes

Cook Time: 45 minutes 


  • 340g Self Raising Flour
  • 340g Caster Sugar
  • 340g Unsalted Butter, softened
  • 6 x Medium Eggs
  • 2 tsp Baking Powder
  • 2 tbsp Milk
  • ½ tsp Salt
  • 1 tsp Pink Food Colouring
  • 125g Raspberries
  • ½ Lemon Juice and Zest
  • 300g Raspberry Jam
  • For the Icing
  • 1kg Icing Sugar
  • 300g Unsalted Butter, softened
  • 200g Mascarpone
  • 1 Lemon, juiced
  • ½ tsp Salt
  • 3-4 drops Pink Food Colouring
  • 200g Dark Chocolate
  • Mini Eggs
  • 2 x 15cm Deep Cake Tins


  • Pre-heat the oven to 190°C/Gas Mark 5. Grease and line the cake tins.
  • Mix the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, until smooth. Fold through the flour, baking powder, salt and milk.
  • Split the mixture between 2 bowls. Add raspberries and pink food colouring to one. Add lemon juice and zest to the other.
  • Spoon each mixture into a separate tin.
  • Bake for 30-40 minutes, then cool for 10 minutes.
  • Turn out of the tins and leave to cool completely.
  • Make the buttercream by beating the butter until light, smooth and fluffy.
  • Gradually mix in the icing sugar. Then add the mascarpone, lemon juice and salt and beat until smooth.
  • When cooled, halve the cakes to create 4 layers.
  • Place a lemon layer on a dish. Top with buttercream and raspberry jam. Add a raspberry cake layer. Repeat until all 4 layers are stacked.
  • When done, coat it all with a thin layer of buttercream. Leave to chill for 30 minutes.
  • Add food colouring to remaining buttercream. Spread another layer over the cake and smooth.
  • Melt the chocolate and flick it over the cake for a speckled look.
  • Leave to chill for 30 minutes.

For the chocolate nest:

  • Make a ball of tin foil.
  • Use a spoon to drizzle the remaining chocolate over the ball.
  • Leave to harden in the fridge.
  • Remove the foil and top the cake with the nest. Fill with mini eggs.
Speckled Easter Nest Cake

Gingerbread Easter Egg Sprinkle Biscuits

A pretty biscuit bake perfect for making with little ones or gifting to loved ones, this simple and easy recipe incorporates a fun Easter twist for a seasonal treat:

Makes: 12

Prep Time: 15 minutes (+chill time)

Cook Time: 8-10 minutes


  • 100g Demerara Sugar
  • 100g Golden Syrup
  • 70g Unsalted Butter
  • 250g Plain Flour
  • 2 tsp Bicarbonate of Soda
  • 1 tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • 75g Icing Sugar
  • Food Colouring
  • Sprinkles


  • Pre-heat the oven to 170°C/Gas Mark 3.
  • In a small pan, melt the butter, sugar and syrup until smooth.
  • Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.
  • Combine with melted ingredients into a stiff dough.
  • Wrap the dough in cling film and leave in the fridge for 30 minutes.
  • When cooled, roll out on a floured surface until ½ cm thick.
  • Cut out 12 egg shapes. Place on lined baking trays.
  • Bake for 8-10 minutes until light golden brown.
  • Mix the icing sugar and 3 tsp water until thick enough to coat the back of a spoon.
  • If it’s too thick, add a drop of water at a time.
  • Split the icing between two bowls. Add food colouring to both.
  • Decorate with icing and sprinkles.
Gingerbread Easter Egg Sprinkle Biscuits
Gingerbread Easter Egg Sprinkle Biscuits

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or alditeam@clarioncomms.co.uk