Easter Bakes Recipes - Make Carnation Your Secret Ingredient This Easter

If you’re looking to try something a little different in the kitchen this Easter, Carnation could be the secret ingredient to elevate your seasonal baking. Because it’s only with Carnation that you can turn a few simple ingredients into something truly special, bringing homemade treats to life for family and friends to enjoy. Carnation has been bringing a sweet deliciousness to kitchens across Ireland for over a century, helping home bakers create memorable desserts and seasonal favourites. Below are a selection of easy-to-follow recipes that showcase just how versatile Carnation can be when creating Easter bakes and treats. 

Iced Easter Biscuits

Get little ones involved with making the biscuit dough this Easter. These little spiced biscuits are a real crowd pleaser and make great Easter presents! 

Ingredients

• 150g unsalted butter 

• 150g soft brown sugar 

• 175g Carnation Original Drizzle or Carnation Condensed Milk 

• 1 medium egg 

• 225g plain flour 

• 175g self-raising flour 

• 1 tsp mixed spice 

• Zest 1 lemon (optional) 

• Coloured icing tubes 

You will also need: 

• 2 baking sheets, lined with parchment 

Method 

Step 1 of 4 

Beat the unsalted butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours, spice and lemon zest. Mix to a firm but sticky dough. Cover in cling film and refrigerate for 30 minutes. 

Why not add vanilla and roll in some chocolate chips to your dough for a chocolatey version? 

Step 2 of 4 

Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. 

Step 3 of 4 

Roll the dough out on a well- floured surface to the thickness of a one euro coin. Cut shapes out. Transfer the biscuit shapes to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack. 

Step 4 of 4 

Ice and decorate the biscuits if you like – then leave to dry slightly. Store in an airtight box for up to a week. 

Chocolate Key Lime Pie

This gorgeous creamy lime pie originates from the Florida Keys in America – where small, sweet limes grew wild on the islands. Try an indulgent twist on a classic favourite with our chocolatey biscuit base. 

Ingredients

• 250g chocolate digestive biscuits 

• 1 tbsp cocoa powder 

• 85g butter, melted 

• 397g Carnation Condensed Milk 

• Finely grated zest and juice of 5 limes 

• 300ml double cream 

• 1 small square dark chocolate, grated 

You will also need:  

• 23cm (9in) loose-bottomed cake tin or fluted flan tin 

Method 

Step 1 of 6 

Blitz the biscuits in a food processor to a fine crumb (or put in a sandwich bag and bash with a rolling pin). Tip the crumbs into a bowl with the cocoa powder and mix well. 

Step 2 of 6 

Melt the butter in a pan (or microwave), then immediately pour it over the biscuit crumbs. Mix well until combined and the chocolate is melted. 

Step 3 of 6 

Spoon the biscuit mix into the base and up the sides of the tart tin, pressing down evenly to make the base. Chill in the fridge for 10 minutes. 

Step 4 of 6 

Meanwhile, make the filling. In a large mixing bowl, use a balloon whisk to mix most of the lime zest (reserving a little to decorate) and juice with the condensed milk and double cream until you have a smooth, thick mixture. 

Step 5 of 6 

Remove the tart base from the fridge and spoon in the filling, spreading to the edges and smoothing over the top. Return to the fridge for 1-2 hours until set. 

Step 6 of 6 

When ready to serve, remove the pie from the tin and place on a serving plate. Sprinkle with the reserved lime zest and a little grated dark chocolate. 

Baked Banoffee Cheesecake

Love Banoffee? Love Cheesecake? – now you can have both with our fab combined recipe below! Simple to make but super impressive – perfect as your Easter dessert!  

Ingredients

• 175g digestive biscuits 

• 55g butter, melted 

• 400g light soft cheese 

• 85g caster sugar 

• 1 tbsp cornflour 

• 3 eggs 

• 1½tsp pure vanilla extract 

• 200ml tub half fat crème fraîche 

• 2 very ripe bananas, mashed 

• 397g Carnation Caramel 

• 1 large, fresh banana 

  
  

You will also need:  

20cm spring form cake tin 

Method 

Step 1 of 5 

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil. 

Wrapping the foil and ensuring there are no gaps is extremely important to ensure the tin is watertight. You can start with a layer of clingfilm before the foil as an extra precaution if you like. Cling film is safe to use in this bain marie method as the heat is gentler and there is no contact with the food, but we find foil is sufficient if done carefully. 

Step 2 of 5 

Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes. 

Step 3 of 5 

Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration. 

Step 4 of 5 

Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. 

Step 5 of 5 

Remove the cheesecake from the tin and serve topped with fresh banana and drizzle with the remaining caramel. 

Fudgy Rocky Road

It's so quick to make these gorgeous chocolatey treats. We've added our favourite fruit, nuts and marshmallows, but you can make it your own! 

Ingredients

• 200g dark chocolate, chopped 

• 200g Carnation Condensed Milk 

• 25g butter 

• 100g Brazil nuts, roughly chopped 

• 85g dried blueberries or cranberries or raisins 

• 200g mini marshmallows 

• 85g white chocolate 

Method 

Step 1 of 3 

Place the chocolate, condensed milk, and butter into a large bowl. Microwave on full power in 30 second bursts, stirring frequently until melted. Beat until smooth and then stir in the nuts, berries and marshmallows. 

Step 2 of 3 

Divide the mixture into 16 small mounds on a parchment lined baking sheet. 

Step 3 of 3 

Melt the white chocolate in a microwave for 30 seconds to 1 minute. Drizzle over the top of the rocky roads and leave to set. Keep in the refrigerator an airtight container for up to 1 week. 

For more Carnation recipe inspiration, visit carnation.co.uk/recipes

Slán go fóill.