Easter Ideas for Kids
The Easter holidays are the first long break of the year, and the changeable weather can leave some parents and carers pulling their hair out whilst they try to keep the children entertained!
This Easter holiday may have been a little damp and windy so far, but whilst we have our fingers firmly crossed for some warmer weather next week we’ve thought of some great ideas to keep you all entertained.
Easter Egg Hunt
Good Friday 25 March – Thursday 31 March
Entry fee: £1 per child (all proceeds to be donated to Greenfingers charity)
Come and join the fun at Orchard Park and take part in our Easter Egg Hunt which will run over the Easter half term Good Friday 25 March – Thursday 31 March! It is £1 per child to enter and money raised will be given to the Green Fingers Charity as well as the chance to win a wonderful Easter Hamper packed full of tasty delights.
Hot Cross Buns
It is traditional to eat warm hot cross buns on Good Friday. Hot Cross Buns, with their combination of spicy, sweet and fruity flavours, have long been an Easter tradition. The pastry cross on top of the buns traditionally symbolises and reminds Christians of the cross that Jesus was killed on.
The buns were traditionally eaten at breakfast time, hot from the oven. Nothing quite beats the smell and flavour of a freshly baked hot cross bun, so why not bake your own with this recipe? All items marked with a * are available in our Dorset farm shop.
- 500g Stoates strong white bread flour*
- 7g Doves Farm quick yeast*
- 2 heaped tbsp mixed spice
- 1 tsp ground cinnamon
- 150g Wilton Wholefoods mixed vine fruit*
- 50g Wilton Wholefoods chopped mixed peel*
- 50g caster sugar
- 50g butter, softened at room temperature*
- 200ml warm milk*
- 2 Blackacre Farm eggs*
- A pinch of salt*
For the crosses
- 40g Stoates plain flour*
- 10g softened butter*
For the glaze
- 1 tablespoon Billington’s golden granulated sugar*
- 2 tablespoons of water
- Sift the flour into a bowl and mix in the spices, sugar and salt.
- Blend in the butter, followed by the dried fruit, the yeast and mix together.
- Warm the milk in a separate pan. Take it off the heat and beat in the two eggs. Once beaten, add this liquid to the main mixture and combine together to make a moist dough.
- Leave the dough for 5 minutes then divide it into 8-10 bun shaped pieces.
- Place the buns on a baking sheet, covered loosely with cling film, then leave for around 45 to 75 minutes until the buns have risen.
- Pre-heat the oven to 220°C or Gas Mark 7 (or 200°C for a fan oven).
- Meanwhile, put the flour into a bowl and rub in the butter. Add just enough cold water to form a dough then roll it out thinly on a lightly floured surface to an oblong about 12cm by 16cm then cut it into 16-20 strips depending on how many buns you have made.
- Bake the buns for around 12-15 minutes until they have risen and are golden.
- While they’re cooking make the glaze in a small saucepan by slowly melting together the sugar and 2 tablespoons of water over a gentle heat until the sugar granules have dissolved and you have a clear syrup.
- As soon as the buns come out of the oven, brush them immediately with the glaze while they are still warm then cool them on a wire rack.
Let us know how you got on! We’d love to see your pictures.