With some of our favourite activities & attractions remaining closed over Easter, here are some ideas for fun things to do with your family to enjoy your Easter School Holidays in Lockdown!
So, we’ve pulled together some Easter ideas that you can do from the safety of your home that will definitely bring some much-needed cheer this Easter (which btw is Sunday, 4th April)…
Easter Egg Hunt
One of our favourites; make sure you get an Easter Egg sorted! Hide small chocolates or Easter toys around your home or garden.
Here are some top tips and suggestions on how to make an Easter Egg Hunt more interesting;
- If you have more than one child hide two types/ colours of chocolates so older children don’t find anything first!
- Older children could be given a map or clues to follow
- Make the Easter Egg hunt ACTIVE. Instead of chocolates (or as well as) write activities on large Egg shaped cards that they have to do with each find (star jumps, a song to sing)
- Reverse Egg Hunt let the children hide the eggs… and YOU have to find them!
Easter Games at Home and in the Garden
Ramp up the fun a little more with these great Easter games for kids
- Egg Toss: Use boiled or plastic eggs for less mess. Stand opposite each other and throw the eggs back and forth, gradually moving further apart until someone drops it!
- Egg and Spoon Race: The classic relay race.
- Egg Obstacle Course: Instead of racing with an egg and spoon, navigate around obstacles in your garden, go under tables, through tunnels, over cushions. Great if your children don’t have siblings to race.
- Easter Egg Bowls: Draw a large Easter Egg on A3 paper with a clear mark in the centre and put in on the ground. Then, similar to a normal game of bowls, take it in turn to throw small balls, trying to get as close as possible to the centre of the egg.
Nothing beats an afternoon of family Easter baking; here are a couple of our favourites.
Easter brownie bites
175g butter , chopped
150g dark chocolate
250g light brown soft sugar
85g self-raising flour
50g cocoa powder
3 large eggs , beaten
100g milk chocolate chips
24 mini chocolate eggs , plus extra to decorate
Heat oven to 180C/160C fan/gas 4. Line 24 holes of a mini muffin tray with paper cases. Put the butter, dark chocolate and sugar in a pan and heat it very gently, stirring all the time until the butter and chocolate have melted. Remove from the heat and leave to cool for a few mins.
Meanwhile, sift the flour, cocoa and a good pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half the chocolate chips and mix until just combined.
Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently. Bake for 12-15 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tin before transferring to a wire rack to cool completely.
Melt the rest of the chocolate chips in short bursts in the microwave, or in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is quite thick, then dot a small amount on each cake and stick on some more mini eggs.
Easter rocky road
225g dark chocolate , broken into pieces
100g unsalted butter , cubed
2 tbsp cocoa powder
2 tbsp golden syrup
100g rich tea biscuits
50g mini marshmallows
50g dried cranberries
200g chocolate mini eggs
Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.