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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.

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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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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

Roast apricots with apricot fool


You'll need

110 gm (½ cup) golden caster sugar 11 apricots, halved and stones removed 180 ml (¾ cup) dessert wine 1 lemon, juice and zested rind only 6 sprigs thyme 300 ml thickened cream, lightly whipped to soft peaks To serve: flaked almonds, roasted

Method

  • 01
  • Preheat oven to 190C. Scatter sugar over the base of a roasting tray large enough to hold apricots snugly. Place apricots cut-side down over sugar, press firmly to coat with sugar, then turn over. Drizzle dessert wine and lemon juice over and around apricots, scatter with lemon rind and thyme and roast for 25 minutes or until apricots are just cooked. Cool completely.
  • 02
  • Process 4 roasted apricot halves and 2 tbsp roasting juices in a food processor until smooth. Fold through whipped cream to form a ripple.
  • 03
  • To serve, divide apricots and roasting juices among bowls, serve with apricot fool and scatter with almonds.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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