Easter’s traditionally a time to bake fragrant hot cross buns, egg-filled chocolate nest cakes and marzipan-topped simnel cakes. Here are our favourite classic recipes, plus some fun new ideas from Waitrose Weekend columnist Martha Collison

SIMNEL CAKE

The simnel cake has been around for centuries in various forms – but by the 17th century, fancy simnel cakes had come to be associated with springtime. Today, the simnel cake eaten at Easter is a rich fruit cake, with a layer of marzipan through the middle and one on top, and is decorated with 11 marzipan balls – said to represent the 11 faithful disciples of Jesus. Martha Collison’s recipe is full of sultanas, dates and mixed peel, with an indulgent chocolatey twist.

See the recipe

HOT CROSS BUNS THREE WAYS

NO TIME TO BAKE? TRY THESE…