Pink Easter Bunny

Hello, and sorry I’ve been away, from the blog that is, not off anywhere exciting.

I’ve been a busy little bee, finishing a commission and a painting for an open exhibition in Wymondham Arts Centre, Norfolk.

The arts centre is well worth a visit, set in the historic Becket’s Chapel in Wymondham, I would recommend checking it out, if you are ever in the area.

Anyway, I digress.

I had to share with you the commission that I’ve just finished…

It’s only a Pink Easter Bunny!

Actually she’s not, she’s a European Giant Rabbit called Willow and she is lovely, but given the season I will always remember her as the Pink Easter Bunny.

Seasons greetings.



Egg Blowing

This is such a great way of making spring decorations.

So let’s get cracking! sorry.

First step, wash your eggs, we all know where they’ve been.

Step two, making some holes. You can use a large pin but my weapon of choice is a pair of very sharp nail scissors, it gives me something to keep hold of and I feel a bit more in control of egg-sactly how much presser I’m using.

Eggs can be surprisingly hard to puncture. You need a small hole at the top and a slightly larger one at the bottom. Egg-speriment with the size of your holes, start small and make them a little larger if you can’t blow out the egg.

Step three, blow through the small top hole and the contents will empty out through the bottom, make sure the have a bowl underneath to catch the eggy innards so that you can cook it later.

Finally, step four, gently wash out your empty eggs and leave to dry.

Now the eggsciting bit, deciding how to decorate them. I know I know, I just can’t help myself when it comes to egg yolks, I mean jokes.

I’ll be back with some of my finished and decorated eggs soon.

Can I just say a big thank you to my eggscellent assistant Ian, beautifully blown man, beautifully blown. Thanks.


Milk Chocolate Easter Nests

Milk chocolate Easter nests are something of a tradition in our house and this is how I make mine.

To make 12 nests you will need;

200 g  milk chocolate

1 heaped desert spoon of butter ( I’m not big on measuring if I don’t have to and this rough amount works for me, if you need a number I’d go for 25 g.)

1 desert spoon of golden syrup

4 shredded wheat

I like to use mini eggs and only put 2 in each nest , so, you’ll need 24 of these.

Break up the chocolate and put it in a heat proof bowl along with the butter and golden syrup, put the bowl over a pan of hot, not boiling, water.

Don’t over heat this, gently warm, stirring the chocolate, as soon as it’s melted and combined take the bowl off the hot water.

Crumble the shredded wheat into the chocolate mixture, making sure to crush any large lumps. Mix well, then dollop out 12 heaps onto a non stick sheet. I really like the reusable Teflon cooking mats for this sort of thing.

Make a dip in the middle of each one and put in your eggs. You don’t need to be neat and they do hold together once cooled.

I don’t put these into the fridge as this makes the mini eggs sweat, just leave them in a cool place and they will set, if they don’t get eaten first.