Prepare tasty and quick Easter recipes without spending hours in the kitchen

WITH these two easy recipes you will be able to enjoy Easter tomorrow without spending hours in the kitchen.

Although the ham dish requires a long time to cook, the oven does all the work for you. And my fab hot cross bun pudding can be made in advance.

My top tip this week is, if you ever have leftover meat from a roast, leave it to cool, chop it up and freeze.

Then defrost and add to stews, soup, curries – anything you like! Just remember, you can only reheat it once. Happy Easter.

Honey glazed ham

Serves 4-6

Prep time: 10 mins

Cook time: 30 mins per 500g plus 30 mins


  • 900g-1.4kg uncooked boneless ham joint 
  • 250g bottle runny honey 
  • 1tbsp dried cloves


  1. Preheat the oven to 180C/160C fan/gas mark 4. Simply score the fat of the ham as shown in this week’s video, add dried cloves to the scores and cover with runny honey.
  2. Transfer to a roasting dish, cover the ham with foil and add a splash of water to the dish to stop the meat sticking. Bake for 30 minutes per 500g, plus a further 30 minutes.
  3. Remove the foil 30 minutes before the end to allow the skin to crisp if it has not already done so.
  4. Finally, once cooked, remove from the oven and slice.

Ready to freeze: Any leftovers can be sliced and frozen ready to fill sandwiches when you need them.

Hot cross bun pudding

Serves 6

Prep time: 10 mins

Cook time: 45 mins


  • 60g soft butter
  • 12 hot cross buns
  • ½ 340g jar ­apricot jam 
  • 5 eggs 
  • 720g double cream 
  • 840ml milk 


  1. Butter the dish that you intend to lay your pudding in.
  2. Cut your hot cross buns into ­slices and butter half the slices and spread the apricot jam on the other half.
  3. Put these slices upright in your dish, layering 1 butter, 1 jam as you go (also shown in this week’s video).
  4. In a bowl, add the eggs, double cream and milk, and use a hand whisk to give them a good mix together until all the egg is combined.
  5. Preheat your oven to 190C/170C fan/gas mark 5. Pour the liquid over the bread until all the bread is covered. Leave for 10-15 minutes to soak, then add the remainder of the liquid until the bread is covered again.
  6. Cook in the oven for 45 minutes.

Ready to freeze:

  1. When the pudding has cooled, simply cover and label.
  2. I usually use clingfilm to cover this, as it helps to stop freezer burn.

Ready to eat:

  1. Simply defrost the pudding, remove the clingfilm, cover in foil and heat in the oven until hot.
  2. Perfect served with ice cream.
  • The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
  • Watch Suzanne prepare recipes at

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