Local speakeasy, Wakefield’s Bar & Wine, have whipped together some Easter choctails for their regulars. But only our regulars get the secret recipes to make them at home! While the kids are on the hunt to fill their baskets, treat yourself to Easter goodies for grownups.

Chocolate Martini

• 40ml Underground caramel vodka
• 20ml Mozart dark chocolate liqueur
• 10ml Cherry Heering liqueur
• Chocolate raspberry balls

To a stirring glass, add caramel vodka, dark chocolate liqueur, and Cherry Heering liqueur, then top with ice.

Stir until the mix is as cold as you can get it and strain into a martini glass.

Place one (or three if you’ve got a sweet tooth) chocolate raspberry balls onto a toothpick and sit on the glass. Ta-da!

Strawberries and cream

• 3-4 fresh strawberries
• 45ml Strawberries and cream Baileys
• 30ml Mozart dark chocolate liqueur
• 45ml pure cream
• 10ml simple sugar syrup
• Ice
• 1-2 meringues
• Handful of freeze-dried strawberries

Place fresh strawberries in a cocktail shaker and muddle well.

Add Strawberries and cream Baileys, dark chocolate liqueur, pure cream, and simple sugar syrup.

Add ice and shake vigorously, then double strain into a glass full of ice.

Garnish with smashed meringue and strawberry dusting from freeze dried strawberries. So delish.

Why not pair it with? Easter hot cross bun pull-apart

Serves 10 | Prep 15 mins | Rise 2 hours | Cooking 30 mins

• 4 1/4 cups (640g) plain flour (bread flour if available)
• 3 tsp baker’s yeast
• 1/2 cup (110g) caster sugar
• 2 tsp mixed spice
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 50g unsalted butter, melted and cooled
• 1 1/2 cups full cream milk (warmed in microwave for 45 seconds)
• Egg, room temperature
• 1 1/2 cups (210g) sultanas or chocolate chips
• Zest of 2 oranges
• Extra 1/4 cup plain flour (if needed for sticky dough)

For the syrup

• 3/4 cup butter
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon

Combine flour, yeast, sugar, mixed spice, cinnamon, and salt in the bowl of a stand mixer. Attach a dough hook in the mixer and add butter, milk, egg, sultanas, and orange zest to the flour. Mix until a smooth elastic dough forms, about 5 minutes. If dough is sticky and doesn’t come away from the side of the bowl, add another 1/4 cup flour.

First rise: Leave dough in the bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size. Note: this can take anywhere between 1 to 1 1/2 hours depending on how warm it is.

Grease a large Bundt pan with melted butter. Remove plastic wrap from the bowl and punch down the dough to deflate. Dust work surface with flour and knead for one minute, then cut dough into pieces and roll into golf size balls.

Make the syrup by melting the butter and whisking in the sugar, vanilla, and cinnamon. Roll each ball of dough into the syrup and line them up randomly in the Bundt tin.

Second rise: Let dough sit in Bundt tin for another 30 minutes to allow the dough to rise again. In the meantime, pre-heat oven to 180°C.

Place the Bundt pan in the oven and bake for 30 minutes or until top is a golden brown. Remove from oven and allow to cool for just a few minutes before turning the ring onto a plate to serve.

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