Spring baking recipes

Put a twist on the classic American monkey bread with Easter flavours. It’s made to be pulled apart and eaten with your hands – like a monkey would!

Bake this classic Easter simnel cake. Top with 11 balls of marzipan – said to represent 11 of Jesus’s disciples, leaving off Judas – or with spring flowers

Top this classic carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Turn a simple traybake into a floral masterpiece with some clever piping – the perfect cake for a springtime gathering

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat

Bake these squidgy, cinnamon-flavoured balls to mark the Jewish holiday of Passover, or simply enjoy with an afternoon cuppa

Treat family and friends to these homemade yum yums. Top these mini doughnuts with lemon icing and enjoy warm with a mug of tea

Merge two classics into one treat with this hybrid recipe combining oats, chocolate and caramel. They won't last long in your cake tin!

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking

Achieve the perfect hot cross buns with master baker, Paul Hollywood's ultimate guide to baking and decorating these delicately spiced, fruity Easter treats.

This recipe tastes even better with homegrown rhubarb

Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini chocolate eggs, white and dark chocolate chunks make them an indulgent Easter treat

Celebrate Easter with our stunning simnel loaf cake. Hidden marzipan along with a toasted marzipan and cherry decoration makes this a showstopper dessert

This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth

A universal favourite, in cookie form! Give your standard carrot cake an upgrade with these bite-sized, biscuity treats

Elevate this Bakewell-inspired tart with the addition of zesty, tangy marmalade and fragrant earl grey tea leaves. Enjoy hot or cold with plenty of cream

This stunning Easter bake has pink and yellow squares of light sponge, sandwiched with apricot jam and is topped with balls of marzipan

Use the ‘tangzhong’ method (making a roux-like paste to add to the dough) to give the bread in these milk buns an excellent rise and soft, fluffy texture

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter