Healthy Easter Recipes:
Cooking for Kids

You can treat your children with these healthy Easter Recipes. The best thing about them is they are easy cooking for kids too! The first recipe is the most complicated but some of the others don’t even require cooking!

Hot Cross Bun Pudding

This easter recipe serves 8 – 10 people and takes 15 minutes to prepare. Cooking time is 1 hour. The cooking for kids in this recipe is a little more tricky.


6 Hot Cross Buns

¼ cup white choc bits

1 ½ cups milk

1 ½ cups thin cream

6 eggs

½ cup sugar

1 tsp vanilla extract

¼ cup dark choc bits

2 TB silvered almonds


  • Grease a 22cm cake tin and line the base with non-stick baking paper.
  • Cut each hot cross bun into four slices and line the base of the tin with half of the slices. Fit them in snugly and sprinkle them with the white choc bits
  • Whisk the milk, cream, eggs, sugar and vanilla together in a large jug. Pour half of the mixture over the buns.
  • Top with remaining slices and pour over the rest of the mixture
  • Let mixture stand for 30 minutes to soak up the liquid. Meanwhile pre-heat oven to 160 degress Celsius
  • Top mixture with dark choc bits and almonds.
  • Stand cake tin in a baking dish and pour in boiling water to come halfway up the side. Bake for 1 hour until set and browned. (it will rise when cooked but sink on cooling)
  • Remove the tine from the dish and cool completely. Run a knife around the edge of the pudding, turn onto a plate, remove the baking paper and invert pudding onto a serving plate.
  • Cut into wedges and serve

Chocolate Easter Egg Cupcakes

This easter recipe makes 12 cupcakes and takes 30 minutes to prepare. Cooking time is 20 minutes


125g Butter, chopped

½ cup sugar

1 tsp vanilla essence

2 eggs

1 ¼ cups Self Raising flour

½ cup cocoa powder

½ cup milk


1 cup icing sugar

2 TB cocoa powder

20g soft butter

1 TB hot water


12 mini chocolate eggs brightly wrapped


  • Preheat oven to 180 degress Celsius. Line 12 medium muffin cups with paper cases. Using electric beaters, beat the butter, sugar and vanilla until light and creamy. Add eggs one at a time, and beat well after you add each one.
  • Sift flour and cocoa over creamy butter mixture and add the milk. Fold it all together until it’s just combined
  • Spoon mixture into cup cake cases evenly.
  • Bake for 20 minutes or until they spring back to a gentle touch. Transfer to a wire rack to cool
  • When making the icing, combing the icing sugar, cocoa and butter together. Pour the hot water over them and stir to combine. Spread the icing over the cakes
  • Top each cup cake with a bright little chocolate easter egg

Easter Lamingtons

This easter recipe makes 18 lamingtons and takes 30 minutes to prepare. No cooking is necessary.


2 cups desiccated coconut

Red and Blue food dye

400g unfilled sponge (can buy pre-made from supermarkets)

3 cups icing sugar mixture

½ cup hot water


  • Divide coconut between 2 plastic bags. Add a few drops of food colouring to each bag (blue in one, red in the other). Twist the top of the bag and hold firmly then rub the outside of the bag to mix the colour through the coconut. Transfer the coloured coconut to plates
  • Use an oval cutter to cut shapes out of the cake
  • Sift the icing sugar into a large bowl and add the hot water. Stir icing until smooth. It should be quite thin.
  • Use 2 forks and dip each piece of cake into the icing. Let the excess drip off and then place into the coconut and roll to coat evenly.
  • Place each lamington onto a wire rack to dry.

Easy Easter Truffles

This easter recipe makes about 35 truffles and takes 20 minutes to prepare. No cooking is necessary.


250 g packet of plain biscuits (eg. Milk arrowroot)

1/3 cup cocoa

½ cup chopped walnuts

1 cup desiccated coconut

395g can condensed milk


  • Put the biscuits into a plastic bag and hit with a rolling pin until crushed into small pieces. The boys in particular love this job! Transfer them to a bowl
  • Add cocoa powder, walnuts and ¼ of the coconut.
  • Make a well in the centre and add the condensed milk. Mix together with a wooden spoon until evenly moistened.
  • Chill for 30 minutes.
  • Spread remaining coconut onto a plate.
  • Spoon out balls of chilled mixture and roll in the coconut. Then make them slightly egg shaped.
  • Store in an airtight container in the fridge

These easter recipes can be a delicious activity to keep the kids busy while on holidays but remember to supervise them at all times. Especially when cutting or handling hot trays or ovens.


Return to HOME PAGE

New! Comments

Have your say about what you just read! Leave me a comment in the box below.