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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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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.

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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.

Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Roast suckling pig with walnut and apple stuffing


You'll need

1 7.5kg suckling pig, halved widthways (see note) 2 tbsp sea salt 125 ml (½ cup) extra-virgin olive oil 3 cloves of garlic, thinly sliced 1 bunch rosemary 1 apple 1 bunch watercress, leaves picked, to serve   Walnut and apple stuffing 150 gm butter 2 onions, thinly sliced 3 leeks, white part only, thinly sliced 2 (350 gm) apples, peeled, deseeded, halved and cut into small segments 100 gm shelled walnuts, roughly chopped 2 tbsp fresh thyme leaves 2 fresh bay leaves 100 gm pancetta, finely diced 140 gm (2 cups) coarse fresh breadcrumbs 1 orange, finely grated rind and juice only 1 lemon, finely grated rind and juice only 2 eggs, lightly beaten

Method

  • 01
  • For walnut and apple stuffing, melt butter in a saucepan over low heat and sauté onion and leek for 15 minutes or until soft. Transfer to a large bowl and allow to cool for 5 minutes. Add remaining ingredients, season to taste with sea salt and freshly ground black pepper and combine well. Spoon mixture into a 11cm x 30cm (7-cup capacity) terrine mould, cover with lid and set aside.
  • 02
  • Preheat oven to 220C. Place suckling pig in a roasting pan. Combine sea salt and olive oil and spoon mixture all over pig, rubbing over skin for 3-5 minutes. Using a sharp knife, score top of pig and insert garlic slices and sprigs of rosemary into slits. Place a 10cm-long piece of wood vertically in the pig’s mouth (see note) and roast for 1 hour, then reduce temperature to 200C. At this stage, cover pig’s ears, snout and tail with foil to prevent burning, place stuffing in oven and roast pig for another 30 minutes or until skin is crisp and meat is cooked through. Remove stuffing from oven and keep warm. Remove pig from oven, transfer to a large platter, cover with a clean tea towel and rest for 15-20 minutes. Remove wood from mouth and replace with the apple. Serve sliced with stuffing, watercress and vegetables, salads, pickled onions, apple and rosemary jelly and condiments.

Note Suckling pig is available from select butchers. It will need to be ordered ahead. The piece of wood used to prop open the mouth of the pig aids in its presentation, allowing room for the apple at serving stage.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2007

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