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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

Double-baked rhubarb and vanilla soufflés


You'll need

200 gm rhubarb, coarsely chopped 210 gm raw caster sugar, plus extra for moulds 50 ml dessert wine 3 vanilla beans, split and seeds scraped 580 ml milk 50 gm (1/3 cup) plain flour 20 gm butter, plus extra for greasing 4 egg yolks 2 eggwhites 250 ml (1 cup) pouring cream For dusting: pure icing sugar

Method

  • 01
  • Rinse rhubarb in a colander, shaking off excess water, then combine in a saucepan with 75gm sugar, dessert wine and 1 vanilla bean and seeds. Stir over medium-high heat until sugar dissolves, bring to the boil and cook, stirring occasionally, for 12-15 minutes or until rhubarb is soft and mixture is jammy. Remove vanilla bean and set aside.
  • 02
  • Preheat oven to 180C. Combine 250ml milk and 1 vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Meanwhile, combine 60gm sugar, flour and 80ml milk in a bowl and whisk until smooth. Remove milk mixture from heat and remove vanilla bean. Pour over flour mixture, whisk to combine and return to pan. Whisk over medium heat for 1 minute or until thick, remove from heat, add butter and mix to combine. Stand for 5 minutes, add 2 yolks and whisk to combine, then add ½ cup rhubarb mixture and fold through.
  • 03
  • Whisk eggwhites and a pinch of salt until soft peaks form, scatter over 20gm sugar and whisk until firm peaks form. Fold one-third of eggwhite mixture into rhubarb mixture until just combined; fold in remaining eggwhite. Divide among four buttered and sugared 1 cup-capacity metal dariole moulds, place in a roasting pan and fill halfway up sides with hot water. Bake for 15-20 minutes or until risen and golden, stand for 5 minutes, then turn out of moulds (do this up to 2 hours before serving).
  • 04
  • Meanwhile, combine cream, remaining milk and vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Whisk remaining egg yolks and sugar in a bowl, pour over milk mixture, whisk to combine and strain custard mixture into a jug.
  • 05
  • Lightly butter four shallow dishes and place a soufflé in the centre of each. Divide custard among dishes, pour over soufflés and dust with icing sugar. Bake for 10 minutes or until golden and custard is just set. Serve with remaining rhubarb and vanilla ice-cream, if desired.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis riesling.

Featured in

Jul 2007

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