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

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.

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.

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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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Raspberry sponge puddings


You'll need

  Raspberry filling 220 gm (1 cup) caster sugar 500 gm raspberries 1 tbsp Cointreau To serve: double cream   Sponge cake 6 eggs 165 gm (¾ cup) caster sugar 1 tsp vanilla extract 150 gm (1 cup) plain flour ¼ tsp finely grated lemon rind 1 tbsp melted butter

Method

  • 01
  • For sponge cake, preheat oven to 180C. Using an electric mixer, whisk eggs and sugar until thick and pale and doubled in volume. Add vanilla and whisk until just combined. Sift one-third of flour over beaten egg mixture and fold in gently to combine, then sift remaining flour over, add lemon rind and melted butter and fold in gently to combine. Pour mixture into a lightly greased and floured 22cm springform pan and bake for 40 minutes or until golden and centre springs back when lightly pressed. Stand for 20 minutes, then turn onto a wire rack to cool.
  • 02
  • Combine sugar and 2 cups cold water in a small saucepan. Bring to the boil over high heat, cook for 2 minutes, then add half the raspberries and cook for 6 minutes, remove from heat and cool to room temperature. Add remaining raspberries and Cointreau.
  • 03
  • Using a serrated knife cut sponge into ½ cm-thick slices, then cut into pieces to line the sides and bases of four 200ml capacity dariole moulds. Spoon raspberries and most of the juice evenly among moulds and place a piece of sponge to cover top. Drizzle with remaining juice, cover and refrigerate for at least 3 hours.
  • 04
  • To serve, unmould puddings onto serving plates and serve with double cream.

At A Glance

  • Serves 4 people
Easter
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All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 4 people

Featured in

Jan 2007

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