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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.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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.

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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.

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

Chocolate and macadamia brownie


You'll need

200 gm butter, coarsely chopped 100 gm dark chocolate (70% cocoa solids), coarsely chopped 3 eggs 210 gm caster sugar 100 gm plain flour 100 gm macadamias, coarsely chopped 100 gm brown sugar 1 tbsp finely grated ginger 5 bananas, halved lengthways For dusting: Dutch-process cocoa To serve: Valrhona chocolate balls (see note)   Milk chocolate mousse 2 eggs 55 gm (¼ cup) caster sugar leaves of gelatine (titanium strength), softened in cold water 5 gm eggwhite powder (see note) 600 ml pouring cream 400 gm milk chocolate (36% cocoa solids), melted and cooled slightly

Method

  • 01
  • Preheat oven to 150C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Whisk eggs and caster sugar in an electric mixer until thick and pale (5-6 minutes), fold through chocolate mixture, then fold in flour and macadamia. Spoon into a buttered and baking paper base-lined 22cm-diameter springform pan, smooth top and bake until just firm to touch (20-25 minutes). Cool completely in pan.
  • 02
  • Heat brown sugar in a large frying pan over medium-high heat until melted (2-3 minutes). Add ginger, stir to combine, then add bananas in a single layer and cook, turning occasionally, until caramelised and tender (4-5 minutes). Arrange on top of the brownie, squash to make a uniform layer then cool completely.
  • 03
  • Meanwhile, for milk chocolate mousse, whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until thick and can hold a ribbon (10-12 minutes), then remove from heat. Squeeze excess liquid from gelatine and whisk in gelatine with eggwhite powder. In a separate bowl, whisk cream until soft peaks form, add chocolate and fold to combine, then fold in egg mixture. Spoon mousse over caramelised banana, smooth top and refrigerate until set (2-3 hours). Dust with Dutch-process cocoa, scatter with chocolate balls and serve immediately.
Note Valrhona balls are available from Simon Johnson and specialty food stores. Eggwhite powder is a professional pâtisserie product. Pavlova Magic can be used as a substitute.

We served this as afternoon tea at The Connaught. I reckon it’s unbeatable and easy. - Alistair Wise

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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