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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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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

Bay-roasted pears with grappa and almond crema


You'll need

2 sprigs fresh bay leaves 6 small, firm pears such as corella, halved, cores removed with a melon-baller 6 small lemons 150 gm caster sugar 100 gm unsalted butter, coarsely chopped 75 ml extra-virgin olive oil 150 ml grappa   Almond crema 150 gm blanched almonds 60 gm caster sugar 300 ml pouring cream 125 ml milk 6 egg yolks 40 ml amaretto

Method

  • 01
  • For almond crema, preheat oven to 180C. Roast almonds on a baking tray until golden (4-5 minutes), cool and process with sugar in a food processor until finely ground, then transfer to a heatproof bowl. Bring cream and 80ml milk to the boil in a saucepan, pour over almond mixture, stir to combine and infuse for 40 minutes. Meanwhile, lightly whisk yolks, add amaretto, then add cream mixture and remaining milk. Transfer to a saucepan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Strain through a fine sieve into a bowl placed over ice and cool, then refrigerate until chilled (1-2 hours). Makes about 400ml.
  • 02
  • Preheat oven to 140C. Place bay leaves in the base of a roasting tray large enough to fit pears snugly, then top with pears, cut-side up. Squeeze over a little lemon juice to stop pears from going brown. Remove peel of 3 lemons with a vegetable peeler and scatter lemon peel around pears. Scatter pears with sugar, then dot over butter, making sure some butter is in the core of each pear. Squeeze over lemon juice, drizzle with olive oil and roast for 40 minutes. Baste pears with pan juices, add grappa and bake until tender (40 minutes). Increase oven to 160C, baste pears and roast until caramelised (15-20 minutes). Serve immediately drizzled with pan juices and almond crema.

“I love the fragrant bay leaf and pear combination; the grappa was an accident. One night I cooked this for a dinner party and I originally thought a good hit of kirsch would suit, but the grappa was all I had, and I loved it. The alcohol is not noticed, but it cuts through the sweetness. The almond custard is something I used to make at Stephanie’s and I prefer it to standard custard. I think the nuts give it an added richness.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sweet white passito dessert wine.

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