01 of 09
Traditional Hot Cross Buns
If you are looking to prepare traditional British Easter recipes, then look no further. A classic favorite Easter recipe is simple-to-prepare Hot Cross Buns.
The Saxons ate Hot Cross Buns to honour their goddess Eostre. It is thought these buns represented the moon and the cross the moon's quarters. To Christians, the cross symbolizes the crucifixion and traditionally eaten warm with butter on Good Friday.Continue to 2 of 9 below.
02 of 09
Chocolate Cupcakes With Bailey's Cream Icing
If you love Easter and chocolate, then this combination in a chocolate cupcake is heaven on a plate. Cupcakes are always delicious but add chocolate and Irish Cream liqueur, and they transform into a real grown-up treat.
Baileys Irish Cream is one of the UK's favorite cream liqueurs made from Irish whiskey and velvety Irish cream. Just a drop or two adds a lovely depth of flavor, as it does in this Chocolate Cupcake recipe.
More British-Inspired DessertsContinue to 3 of 9 below.
03 of 09
The Simnel Cake signifies the end of Lent, the period of 40 days which comes before Easter. For Christians, Lent is a period of fasting and repentance. It culminates in a feast of seasonal and symbolic foods. The Simnel Cake is rich with fruits, spices, and marzipan, all forbidden during the period of Lent.
Continue to 4 of 9 below.
04 of 09
Baked Ham for Easter
Gammon is raw, cured bacon leg cut and only called ham when cooked. A Baked ham is always a favorite at Easter for a family Easter lunch, and this Gammon with Apricot Stuffing Recipe is an excellent take on the traditional baked ham with its fruity, apricot stuffing.
Baked, stuffed hams are believed to have originated in the Cotswolds centuries ago with Ham Stuffed with Apricots based on an old dish from Oxfordshire but the American style glazed crust is infinitely preferable to the original British flour and water crust as it adds sweetness and flavor to the ham.Continue to 5 of 9 below.
05 of 09
Spring Lamb Recipe
As Easter falls in the spring the favorite meat across England, Scotland, Wales and Ireland is lamb, and the best lamb of all is the early spring lamb.
A simple, stuffed roast leg of lamb, or a boned leg, stuffed with fresh herbs is always a favorite. What better way to serve it than slow roasted with pungent garlic and a good sauce. It is, of course, delicious served hot but this recipe also makes a lovely cold cut for sandwiches and light lunches.Continue to 6 of 9 below.
06 of 09
Lamb In a Blanket Recipe
For perfectly cooked roast leg of spring lamb, one of the best ways to cook it is with this Lamb in a Blanket Recipe. It may seem an odd way to cook any meat but is based on a very old method of cooking when the meat would have a long, slow cooking process wrapped in hay.
It produces the juiciest, most tender roast lamb you may ever eat -- you may be assured that you will not be disappointed.Continue to 7 of 9 below.
07 of 09
Chocolate Mousse Recipe
The ultimate in Easter chocolate heavenly desserts must be a classic chocolate mousse. This Chocolate Mousse recipe is so quick and easy and will have you and your guests begging for more.Continue to 8 of 9 below.
08 of 09
Easter is the time to indulge in all things chocolate, not just chocolate eggs. Why not try a light soufflé recipe -- a perfect end to an Easter Lunch? Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. Soufflé recipes can be savory or sweet as this chocolate souffle recipe. Before you start, check out our 10 Top Tips for Making a Souffle.Continue to 9 of 9 below.
09 of 09
Traditional British Easter Recipes: Easter Eggs
Eggs have been associated with Easter celebrations throughout history; in ancient times it was thought the egg represented fertility and new beginnings. For Christians, Christ’s resurrection is symbolic of new beginnings and represented by the giving and receiving of eggs.
Making chocolate Easter eggs means working with chocolate, but this isn't as hard as you may think. Before you try it, read these hints on working with melted chocolate.