Easter Recipes From Gressingham Duck and Wright’s Baking
Carrot Cake Loaf (pictured above)
IngredientsWright's Carrot Cake Mix 500g
Water 200ml
Vegetable Oil 60ml (4 tablespoons)
For the topping:
Icing Sugar (sifted) 100g
Butter (softened) 75g
Milk 1 tspn
Sugar Paste/Marzipan Carrot Decorations
Method (Makes 24 cupcakes):
Place the cake mix, water and oil into a bowl. Blend together and mix to a smooth batter, 1 minute using an electric whisk, 1-2 minutes using a hand whisk.
Place the batter into a large (2lb) loaf tin, making sure it is well greased and lined with baking paper.
Bake in a pre-heated oven at 160-180C (325-350F), gas mark 4, for approximately 50-60 minutes.
Remove from the oven and allow to stand to 10-15 minutes before turning onto a cooling rack.
To make the topping, beat the butter, icing sugar and milk together until smooth and creamy.
Spread or pipe the topping over the top of the cake.
Add your decorative carrots, or other Easter themed decorations such as chocolate mini eggs, and enjoy.
Wright's top baking tip: Why not try making mini carrot cake loafs and wrap them in pretty Easter-themed paper for the perfect home-made gift!
For more inspirational recipes, please visit: www.wrightsflour.co.uk
Easter Cupcakes
IngredientsWright's Madeira Cake Mix 500g
Water 200ml
Vegetable Oil 60ml (4 tablespoons)
For the topping:
Icing Sugar 100g
Water 30 – 40ml (2-3 tbsp)
Chocolate mini eggs
Wafer daisies
Sugar butterflies
Method (Makes 24 cupcakes):
Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.
Place 24 paper cup cases into a cupcake baking tray and spoon the cake batter evenly between them.
Bake at 200C (390F), gas mark 6, for approximately 15 – 18 minutes.
Allow to cool before decorating each cupcake.
For the 'icing', mix the sugar with the water to form a smooth paste and drizzle over the top of the cooled cupcakes, as per the photograph.
Decorate with mini eggs, wafer daisies and sugar butterflies.
Wright's top baking tip:
These make a perfect alternative to the traditional chocolate egg for Easter gifts!
For more inspirational recipes, please visit: www.wrightsflour.co.uk
Honey Gressingham Duck legs with marmalade syrup and sweet potato mash
With a twist on the old favourite Duck à l'Orange the addition of marmalade syrup makes this dish sublime. Cook the legs until the meat is melt-in-the-mouth tender. A real treat ready in 1hour 40 minutes.
Ingredients (serves 2):
10 mins preparation
90 mins cooking
Serves 2
Ingredients
2 Gressingham Duck® legs
1 tbsp honey
50g marmalade
1 tbsp Cointreau
1 tbsp orange juice
200g sweet potatoes
A handful of fresh coriander, chopped
½ tsp ground nutmeg
A knob of butter
Salt and pepper
Method
Preheat oven to 180°C, fan 160°C, gas mark 4. Pierce the skin on the duck legs all over with a fork or cocktail stick and season on both sides. Peel the sweet potatoes and cut into large diced pieces. Place the duck legs onto a baking tray and place in the preheated oven and cook for approx 90 minutes or until the meat is tender - you can test this with a small sharp knife.
About half an hour before the duck has finished cooking prepare the syrup. Place the honey, marmalade, Cointreau and orange juice in a pan over a moderate heat. Reduce until slightly sticky. Mix in another splash of orange juice if it is too thick. Set aside until required.
Next, steam or simmer the sweet potatoes until tender and mash with the butter and nutmeg, and season well. Fold in the chopped coriander. Slightly warm the syrup, place a scoop of mash on each plate, lean a duck leg up against it and spoon over the syrup. Serve with green beans.
Gressingham has created a free recipe e-book with 12 inspiring and simple duck recipes specifically designed for a cosy, romantic, night-in; along with "how-to" videos which can be found on their website www.gressinghamduck.co.uk