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Easter baking ideas for the elderly

Easter baking ideas for the elderly

New Age Care News

Looking for some easy Easter baking ideas to do with an elderly person. Check out these great recipes from BBC Good Food.

Chocolate Easter egg nest cakes

Prep time:  30 minutes
Cooking Time:  10 minutes
Makes: 12

225g/8oz dark chocolate, broken into pieces
2 tbsp golden syrup
50g/2oz butter
75g/2¾oz cornflakes
36 mini chocolate eggs

Line a 12-hole fairy cake tin with paper cases.

Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth.

Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.

Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

Recipe Tip:
Shredded wheat or puffed rice cereals can be used instead of cornflakes.


Easter Egg Blondies

Prep time:  30 minutes
Cooking Time: 10-30 minutes
Makes: 16


250g/9oz cold unsalted butter, cut into 6–8 pieces
150g/5½oz light soft brown sugar
125g/4½oz caster sugar
2 large free-range eggs
1½ tsp vanilla extract pinch sea salt
300g/10½oz plain flour
225g/8oz sugar-coated mini chocolate eggs


Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper.

Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy.

Take off the heat and set aside. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth.

Pour the batter into the prepared tin and bake for 20 minutes. While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.)

Return to the oven for a further 10 minutes or until the blondie is pale golden-brown. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold.

Recipe Tip: These blondies are designed to be slightly undercooked.
For a cakey texture bake for 25 minutes instead of 20 minutes in the first stage.


Easter Fruit Cupcakes

Prep time: 30 minutes
Cooking Time: 10-30 minutes
Makes: 12

100g/3½oz unsalted butter
2 tsp ground ginger
2 tsp ground mixed spice
250g/9oz caster sugar
100ml/3½fl oz sunflower oil
4 free-range eggs
1–2 small dessert apples,
about 100g/3½oz 100g/3½oz crystallised ginger
100g/3½oz currants
100g/3½oz dried mixed fruit
300g/10½oz plain flour
2 tsp baking powder
½ batch cream cheese frosting (see Tip below), to serve

For the sugar syrup

25g/1oz caster sugar


Line the holes of a muffin tin with muffin cases or paper wraps and preheat the oven to 180C/160C Fan/Gas 4.

Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly.

Three-quarter fill each muffin paper with spoonful’s of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean.

Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes.

When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving.


Easter Garibaldi Biscuits

Prep time: < 30 minutes

Cooking Time: 10-30 minutes

Makes: 20-25 biscuits


110g/4oz butter, softened at room temperature. 110g/4oz caster sugar, plus extra for sprinkling 1 free-range egg, separated. 225g/8oz plain flour, sieved, plus extra for dusting. good pinch mixed spice 55g/2oz currants 30g/1oz candied peel 3 tbsp milk


Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.

Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.

Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.

Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.

Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.

Remove the biscuits from the tray and set aside to cool on a wire rack.


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