You will need
Plasticine or flower oasis (from your local florist)
Small twigs or branches
Green crepe paper or moss (from your local florist)
Narrow ribbon
Blown eggshells
Decorating materials

To make your egg tree first of all you will need to collect whole eggshells which have had their insides blown out. Make a small hole in one end of the egg and a slightly larger one in the other using a large needle then gently blow the contents into a bowl. You could collect the shells from eggs used in cooking.

Now it is time to decorate your eggs whatever way you like. Use lots of bright colours and shiny bits like glitter or foil to create colourful eggs. A good decoration tip for younger children is to coat the eggshells in glue then roll them in glitter. Then carefully glue a length of narrow ribbon lengthways around the egg ensuring it is long enough to tie a loop at the top.

To create your tree place the oasis or plasticine on a small plate then carefully arrange your twigs in it until they form a small tree like shape. Green crepe paper or moss can be wrapped around the bottom to disguise the base then hang your eggs from the branches to complete your tree.

You will need
Shredded Wheat (or similar cereal)
Cooking chocolate
Mini eggs

Combine crushed Shredded Wheat with melted chocolate and shape into nest shapes in bun cases. Once the chocolate has set, place 2-3 mini eggs into your chocolate nests.

You will need
1 lb plain flour
1 level teaspoon caster sugar
1 oz fresh yeast (or 1 level tablespoon dried yeast)
1/4 pint lukewarm milk
2 fluid oz warm water
1 level teaspoon each of salt and mixed spice
2 oz caster sugar
2 oz melted butter
1 beaten egg
1 oz currants
1-2 oz chopped mixed peel

Grease and flour two baking trays and preheat oven to 190C. Sift 4 oz of the flour with the sugar. Crumble in the yeast and stir in the milk & water. Leave the mixture in a warm place for 20-30 mins until frothy.

Meanwhile sift the remaining flour with the salt & spice. Add the sugar. Stir the melted butter together with the egg into the risen yeast mixture. Gradually fold in the flour, currants and peel. Knead the dough on a floured surface until perfectly smooth. Divide into 12 pieces and shape into buns. Set the buns well apart on the prepared trays and leave them in a warm place until doubled in size. Make two cuts on the top of each bun to form a cross.

Bake just above the centre of the oven for 15-20 mins. Leave the buns to cool on a wire rack; while still warm brush them with a glaze made from 1 1/2 oz caster sugar dissolved in 2 tablespoons water.