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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.
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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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.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
The Eton mess, one of England's best-loved and prettiest
desserts, is an absolute joy to eat. Its sublime proportions of
crumbled crisp meringue, softly whipped cream and marinated
strawberries don't need further embellishment - the beauty of this
delicate dessert is in its simplicity.
There are many tales about the origins of Eton mess: one involves an excited labrador sitting on a pavlova at an Eton ceremony; another, a bumpy car ride muddling a strawberry and meringue dessert en-route to an Eton cricket match. Better authority on the matter comes from food historians Robin Weir and Caroline Liddell. In their book Recipes from the Dairy, they write that this most British of British desserts originated at Eton's mess hall in the 1930s. Back then it was served as a bowl of bananas or strawberries mixed with ice-cream or cream. The meringue was a later addition - and a very good one at that.
The trick to making great meringues is patience. To ensure a perfect crisp crust, always leave them to cool in the oven after baking. And if you can avoid the temptation to eat them on their own, you can always make the meringues in advance: they'll keep for a few days stored in an airtight container.
In our recipe, we've used raspberries as well as strawberries. This sort of dessert is open to flavour variations, so be creative and use whatever fruit is most fragrant at the time. Apricots would be wonderful, as would plums, and any type of berry is good at this time of year. And for a lovely fresh, slightly tart note, we've added a little crème fraîche to the whipped cream.
Whether they're folded or layered, when all the elements are piled high in a beautiful glass serving bowl, this classic dessert makes the perfect sweet finish for late-summer entertaining.