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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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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.

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

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Chocolate orange ice-cream balls with almond praline


You will need to begin this recipe 2 days ahead.

You'll need

2 oranges, juice and zested rind only 140 gm caster sugar 600 ml pouring cream 2 tbsp Grand Marnier 7 egg yolks 400 gm dark chocolate (70% cocoa solids), coarsely chopped   Almond praline (optional) 90 gm caster sugar 60 gm slivered almonds, roasted

Method

  • 01
  • Strain orange juice, combine with 90gm sugar and ¼ cup water in a saucepan, bring to the boil and cook for 5-7 minutes until a deep golden colour. Cool.
  • 02
  • Combine cream, milk, orange rind and Grand Marnier in a heavy-based saucepan and bring almost to the boil. Combine egg yolks and remaining sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture. Return mixture to saucepan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain through a sieve into a bowl and cool. Pour into an ice-cream machine and freeze according to manufacturer’s instructions. When almost churned, add orange syrup and continue churning. Place ice-cream in freezer until required.
  • 03
  • For almond praline, combine sugar and ½ cup water in a saucepan over medium heat and cook for 5-7 minutes until golden, add nuts, pour onto a lightly oiled tray and cool. Place praline in a plastic bag and, using a rolling pin, crush until almost fine. Place in an airtight container until required.
  • 04
  • Using a small ice-cream scooper, scoop ice-cream into small balls and place on a chilled baking paper-lined tray. Freeze overnight, then insert a wooden cocktail fork or toothpick into the top of each ball and return to freezer for 3-4 hours or until firm.
  • 05
  • Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water. Remove from heat and cool slightly. Place a second baking-paper lined tray in freezer. Working quickly, dip ice-cream balls one at a time into cooled chocolate, shaking off excess, then scatter with crushed praline and add to tray in freezer. Freeze for 2-3 hours or until set hard. Serve immediately from freezer.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Featured in

Dec 2006

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