• What’s on: Hop into Easter with Searcys

    We are egg-static to share with you all the exciting things going on in Searcys venues over the Easter period!

    Easter falls around the time of the spring equinox which marks the end of winter and beginning of longer daylight hours. Eggs are often associated with this time of year as they are the pagan symbol for spring and new life which was adopted by Christians in Britain. Decorated eggs were therefore given as gifts in the Victorian era; however, the tradition of chocolate Easter eggs first became commonplace in Germany and France in the 19th century.

    Fittingly, St Pancras Brasserie has officially launched its’ first egg-centric breakfast menu featuring Clarence Court duck and hen’s eggs. You can enjoy dishes such as a coddled egg with Scottish smoked haddock and spinach or even a Laurent-Perrier breakfast which includes a two-course breakfast and a glass of Champagne. Check out the mouth-watering menu here

    Osteria at the Barbican will be serving delicious colomba cakes imported from Italy this Easter. Colomba cakes are traditionally eaten at Easter in Italy which are made of a sweet dough, which taste similar to a panattone, an Italian Christmas cake.

    The Bath Pump Room’s especially created Easter evening menu includes a delicious starter of honey glazed pork belly with a spring onion salad, main courses of smoked haddock fishcakes, broccoli and radish salad and a pressed lamb shoulder with a potato croquette and a pea and wild garlic puree. To book a table click here

    William Curley, our master chocolatier partner, is sharing his love for chocolate with the Gherkin this month with both a workshop and an exclusive chocolate tasting menu. Find out more here 

  • SEARCYS AT HOME
    Bird’s Nest Chocolate and Coconut Easter Cupcakes



    Our traditional hot cross buns will be available across all of our grab and go sites alongside our delicious bird’s nest Easter cupcakes which are so good, we decided we had to share the recipe:


    Makes 14 cupcakes
    Prep time – 15 minutes
    Cooking time – 12 – 15 minutes


    INGREDIENTS

    Cake

    30ml – water, boiling
    20g – cocoa powder
    3 – eggs
    175g – unsalted butter
    165g – caster sugar
    115g – self-raising flour
    4g – baking powder
    30g – desiccated coconut, toasted

    Frosting
    300g – icing sugar
    100g – unsalted butter
    30g – cocoa powder
    40ml – full-fat milk
    15g – milk chocolate, melted

    To Finish
    60g – desiccated coconut, toasted
    140g – chocolate mini eggs
    14 muffin cases


    METHOD

    The Cake

    1. Heat the oven to 200˚C and line a muffin tin with paper cases.
    2. Sift the cocoa powder into a mixing bowl.
    3. Mix the boiling water with the cocoa to form a thick paste.
    4. Add the remaining cake ingredients to the mixture and beat.
    5. Divide the mixture equally between the 18 paper cases.
    6. Bake for 12-15 minutes until they are well risen and springy to the touch.
    7. Leave the muffins to cool on a wire rack.

    The Frosting

    1. Beat the icing sugar, butter and cocoa powder together.
    2. Add the milk and melted milk chocolate and beat on high for 5 minutes.

    To Finish

    1. Using a piping bag with a fluted nozzle, pipe a nest of frosting on top of each cake.
    2. Sprinkle the toasted coconut over the frosting and place 3 chocolate eggs in the middle of each nest.
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