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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

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Budino e saba


You'll need

1.25 litres (5 cups) milk 1 lemon, zested rind only 7 cloves 2 cinnamon quills 1 vanilla bean, split and seeds scraped 165 gm (¾ cup) caster sugar 10 gm unsalted butter 5 eggs 2 egg yolks To serve: red grapes, halved   Saba 750 ml (3 cups) mosto (see note)

Method

  • 01
  • Combine milk, zest, cloves, cinnamon and vanilla bean and seeds in a saucepan. Bring to the boil over medium heat and cook until reduced to 750ml (12-15 minutes). Remove from heat, add sugar and stir to dissolve. Cool.
  • 02
  • Preheat oven to 180C. Grease six 1-cup capacity heatproof ramekins with butter. Stir milk mixture and pour through a fine seive into a mixing bowl, discarding solids. Whisk in the eggs and yolks then pour into ramekins. Cover ramekins with foil, place in a tea towel-lined baking dish, making sure they are not touching each other. Fill baking dish with boiling water three-quarters up the sides of the ramekins and bake until a knife inserted withdraws clean (40-50 minutes). Cool for 15 minutes, remove from baking dish and refrigerate until chilled (1-2 hours).
  • 03
  • Meanwhile for the saba, boil the mosto in a small saucepan over high heat until reduced by half (20-30 minutes). Cool.
  • 04
  • To serve, invert puddings, pour a little saba over, garnish with a few grapes and serve immediately.
Note Mosto is the Italian for fresh grape juice. Anna Maria uses Robinvale red grape juice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Vin santo.

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