Eats | Crackin' Easter recipes

By Alice Whiteley

Easter is always a favourite time of the year for team Yawn. It’s during this season that we prepare for the release of new prints to freshen the collection… but it’s also a chocoholic’s dream, which we’re completely guilty of being.

With the bank holiday weekend to look forward to, we’ve rounded up some fantastic chocolate involving recipes for you to enjoy making with the kids, friends or by yourself as you enjoy some well-deserved days off.

Hot Cross Bun Caramel –


A new recipe involving butter caramel and delicious chocolate chunks.

Makes 4 x 150ml jars of caramel. Cooking time – 20 minutes and a cooling period


  • 250g salted butter (or use unsalted and an extra little pinch of salt)
  • 1 tsp grated nutmeg
  • ½ tsp ground ginger
  • 50g unrefined light muscovado sugar
  • 1 tsp Maldon sea salt, crushed well
  • 135g (around 2) hot cross buns, broken up into small pieces
  • 250ml double cream
  • 50g good quality milk chocolate, broken into squares


  • Put the butter and spices in a medium-size pan over a medium heat. Add the sugar and sea salt, mix well with a wooden spoon and bring to a gentle simmer.             
  • Stir the broken-up hot cross buns into the caramel, bring back to a simmer, then simmer gently for 2 minutes, stirring and breaking up the hot cross buns more as you stir. 
  • Remove from the heat, add the cream and whisk well (once you’ve whisked, the hot cross buns should have more or less disintegrated). Add the milk chocolate, then mix until melted and combined into the sauce. Take off the heat and leave to cool for 5 minutes.
  • Pour the sauce into sterilised jars, put on the lids and leave to cool completely. The caramel will last for 3 months unopened in a cool, dark place. Once opened, store in the fridge.
  • Alternatively enjoy your caramel immediately poured over pancakes, shortbread, or more hot cross buns.

Gooey Cadbury Creme Egg Brownies -

Please note, once served they will be gone in seconds.


  • 115 grams unsalted butter, chopped
  • 200 grams good quality dark chocolate, pieces
  • 100 grams caster sugar
  • 90 grams brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 85 grams plain flour
  • 100 grams mini Cadbury Creme Eggs, chopped
  • 3 large Cadbury Creme Eggs, cut in half


  • Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. 
  • Put the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with about 2 inches of water. You need to ensure the bottom of the bowl will not touch the water below.
  • Place on the stove on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
  • Preheat the oven to 160 C (320 F).
  • Add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth.
  • Add your chopped mini Creme Eggs. Pour the brownie mixture into your prepared tin and smooth the top.
  • Bake the brownie for about 25 minutes, then gently pop the large Creme eggs on top and press them slightly into the brownie. Pop the brownie back into the oven for an additional 20 minutes or until the brownie no longer wobbles in the middle.
  • Leave to cool completely.

Cadbury Creme Egg cocktail -

Adults only! Mulled wine has had an update. We hope you’ve got your sweet tooth ready for this liquid dessert.


  •  75g milk chocolate, melted, cooled, plus extra unmelted chocolate to serve
  • 2 drops yellow food colouring
  • 60ml vanilla infused vodka (or regular vodka)
  • 80ml condensed milk
  • 250ml cold milk
  • 2 tbs white crème de cacao
  • ½ cup ice, plus extra for glass
  • 2 small Cadbury creme eggs, split


  • Spread melted chocolate in a shallow bowl. Dip rims of two martini glasses in the chocolate to create a chocolate rim, keep glasses inverted to let any excess drip off, then chill the glass to set. 

  • Combine food colouring, 1½ tbs (30ml) vodka and 2 tbs condensed milk in a jug, then pour into the base of each chilled martini glass. Add ice to come three-quarters up the sides of each glass. 

  • Place milk, ½ cup ice, the remaining 2 tbs condensed milk, vodka and crème de cacao in a cocktail shaker. Shake well and carefully strain over the ice in each glass. 

  • Grate over extra chocolate and top with a creme egg.

Have a great Easter and long-weekend everyone.