Cinnamon Apple Twist


Preparation Time: 1 hour

Proving Time: 1½ – 2½ hours

Cooking Time: 20-25 minutes


7g dried yeast

¼ tsp salt

1 tsp mixed spice

300g strong plain flour, plus a little extra for kneading

160ml semi-skimmed milk

70g unsalted butter

80g soft brown sugar

1 medium egg

2 tsp vegetable oil

2x40g Whitworths sprinkles cinnamon apple

50g Whitworths juicy sultanas

30g Whitworths cranberries

30g Whitworths chopped apricots

20g candied mixed peel

1 tbsp milk


75g icing sugar

A little cold water

15g Whitworths toasted chopped mixed nuts


Lightly grease a 30x20cm baking tray.Mix the yeast, salt, mixed spice and flour together in a large mixing bowl.

Gently heat the milk, butter and 50g of the sugar together in a small saucepan over a low heat, stir until the milk is just warm and the sugar has dissolved. Then beat the egg into the warm liquid mixture with a fork. (Tip: ensure the milk mixture is just warm, rather than boiling to ensure you do not kill the yeast.)

Make a well in the centre of the dry ingredients and pour the warm liquid into the well. Mix with a wooden spoon until a soft dough forms.Transfer the dough on to a clean, lightly floured surface and knead until it feels smooth and elastic, which should take about 6 minutes.

Return the dough to the bowl, cover with lightly oiled cling film, and leave in a warm place to rise until doubled in size. This may take an hour or more.Meanwhile, mix the cinnamon apple, sultanas, cranberries, apricots and candied mixed peel together in a large bowl.

Once the dough has doubled in size, tip it onto a floured work surface and knead for 1 minute, then flatten it out and scatter the fruit mix over the top. Knead again to evenly distribute the fruit.

Divide the mix into 2 equal pieces and roll each one into a long sausage shape. Then twist the two pieces together to form a twisted loaf and place onto the prepared baking sheet.Cover the loaf with the oiled cling film and leave in a warm place to rise until doubled in size. This may take up to an hour.

Pre-heat the oven to 190°C / fan 170°C.Brush the loaf with a little milk and then bake in the centre of the preheated oven for about 20-25 minutes.

Whilst the loaf is cooking make the icing by sieving the icing sugar into a bowl and adding enough water to form a running icing. Drizzle the icing over the loaf and top with the chopped nuts. To serve, slice and spread with a little butter.

Warm Date and Chocolate Easter Pots


Preparation time: 30 minutes

Cooking time: 20 minutes


100g Whitworths chopped dates

50g white chocolate, broken into pieces

40g Whitworths toasted chopped mixed nuts

75g dark chocolate, broken into pieces

75g unsalted butter

75ml semi-skimmed milk

60g caster sugar

2 medium eggs, whisked

1tsp vanilla extract

1/4 tsp baking powder

A pinch of cream of tartar

50g Whitworths ground almonds


Pre-heat the oven to 200°c / fan 180°c / gas mark 6.Lightly grease 6 ramekins or oven proof espresso cups with a little butter.

Divide the chopped dates equally between the ramekins or cups and sprinkle the white chocolate and the chopped nuts over the top of the dates, again equally dividing between the ramekins or cups.Place the dark chocolate, butter, milk and caster sugar in a heavy based saucepan and gently heat until the chocolate has melted.Transfer to a mixing bowl and stir until smooth.

Whisk the eggs, vanilla extract, baking powder and the cream of tartar into the dark chocolate mixture until evenly combined.Gently fold in the ground almonds and divide the mixture evenly between the four ramekins or cups.Bake in the centre of the pre-heated oven for 20 minutes or until the surface is cooked but soft and fudge-like in the centre.

Serve warm with a scoop of ice cream or clotted cream.

EasterRaisin Tiffin

Makes12 fingers

Preparation time: 15 minutes

Chilling time: 1 hour


100g unsalted butter

25g soft brown sugar

3 tbsp cocoa powder

4 tbsp golden syrup

50g Whitworths juicy jumbo raisins

10 (150g) digestive biscuits, broken into small pieces

200g milk chocolate, broken into chunks

24 chocolate mini eggs


Grease and line a 18cm square deep sided baking tin.Mix the butter, sugar, cocoa powder and golden syrup into a heavy based medium saucepan over a low heat until the butter has melted and the sugar dissolved.Remove from the heat and stir well until the ingredients have mixed into a thick smooth sauce.Stir in the broken biscuit pieces and the juicy raisins until well coated in the sauce. Spoon the mixture into the prepared baking tin.

Boil 300ml of water in a medium saucepan and then remove from the heat.Place the broken chocolate into a large bowl and place the bowl on top of the saucepan of boiled water until the chocolate has melted.Stir the melted chocolate and pour over the top of the tiffin mix in the baking tin, use the back of a spoon to smooth the top.

Decorate with mini eggs pushed into the chocolate, whilst it is still runny.Chill in the fridge for an hour before turning out of the baking tray and cutting into 12 fingers.

Almond Chocolate Easter Tart


Preparation time: 20 minutes

Cooking time: 45 minutes



125g ginger biscuits

115g Whitworths ground almonds

50g sugar

60g butter, melted


300g dark chocolate, chopped into small pieces

225ml whipping cream

3 medium eggs

50g sugar

1tbsp flour

100g Whitworths flaked almonds



Preheat the oven to 180°c / fan 160°c / gas mark 4.In a food processor grind the ginger biscuits, ground almonds and sugar. Add the melted butter and combine well.Press the mixture onto the bottom and sides of a 23cm (9″) circular cake tin.Bake the crust in the middle of the oven for 15 minutes. Cool on a wire rack.


Combine the chopped chocolate and whipping cream in a saucepan. Whisk over a low heat until chocolate is melted and smooth then remove the saucepan from the heat.Whisk the eggs, sugar and flour in a bowl to blend. Very gradually whisk the chocolate mixture into the egg mixture until smooth and blended.Gently stir in 80g of the flaked almonds.Pour the chocolate filling into the crust and sprinkle remaining flaked almonds on top.Bake the chocolate tart for 30 minutes thentransfer onto a coolingrack.Cool for 1 hour before serving.

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