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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.

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.

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.

Top 10 Sydney Restaurants 2014

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

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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.

Nougat, salted peanut caramel and milk chocolate tart

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.

Momofuku's steamed buns

Plum burnt-butter cakes with plum semifreddo


You'll need to begin this recipe the day before.

You'll need

  Cakes 40 gm butter, coarsely chopped 2 eggs 130 gm caster sugar 125 gm plain flour 75 gm ground pistachios 6 plums, halved and stones removed   Plum semifreddo 200 gm blood plums, stones removed and coarsely chopped 170 gm caster sugar 60 ml (¼ cup) brandy 1 cinnamon quill 1 egg 2 egg yolks 300 ml pouring cream, lightly whipped to soft peaks

Method

  • 01
  • For plum semifreddo, combine plum, 60gm sugar, 1 tbsp brandy, cinnamon and 2 tbsp water in a small saucepan and cook over medium-high heat for 10 minutes or until plums are soft. Process plum mixture in a food processor until smooth, then pass through a sieve, discarding solids and cool completely. Combine, egg, yolks, remaining sugar and remaining brandy in a heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Transfer mixture to an electric mixer and whisk until cold. Fold in whipped cream, then plum syrup to form a ripple effect, transfer to a container and freeze overnight.
  • 02
  • Preheat oven to 170C. Place butter in a small saucepan and cook over medium-high heat until dark golden, remove from heat and cool completely. Combine eggs and sugar in an electric mixer and whisk for 5 minutes or until thick and pale. Add flour and pistachios and whisk to combine, then fold in cooled butter. Divide mixture among 6 greased and floured 1 cup-capacity buttered cake pans. Place 2 plum halves, cut-side down, over each and bake for 15 minutes or until golden. Stand in pans for 5 minutes then carefully turn out and cool on a wire rack. Serve cakes, warm or at room temperature with plum semifreddo.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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