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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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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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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

Gingerbread pudding with butterscotch sauce


You'll need

  Gingerbread pudding 90 gm stale white bread, crusts removed 175 gm plain flour 90 gm (¾ cup) ground almonds 175 gm fresh minced beef suet (see note) 25 gm baking powder 1 pinch salt 1½ tsp ground ginger 1 tsp ground mixed spice 2 large (70gm each) eggs 175 gm stem ginger in syrup 2 tbsp fresh ginger, grated 3 tbsp grated apple 180 gm (½ cup) golden syrup 180 gm (½ cup) black treacle 150 ml full-cream milk To serve: vanilla ice-cream   Butterscotch sauce 250 gm caster sugar 600 ml double cream 125 gm unsalted butter, cut into small dice

Method

  • 01
  • Rip the bread into 2cm pieces and place in a large mixing bowl. Sift the flour over the bread, then add the remaining ingredients. Stir together for 4 minutes or until thoroughly combined. Butter and flour a 2.3-litre pudding basin and spoon in the mixture; the basin should be about three-quarters full. Cover the mixture with a circle of baking paper, then place a piece of foil (with a generous pleat in the middle) over the basin and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come half-way up the sides of the basin. Steam in the oven for 1½ hours (remember to keep the water topped up). Turn onto a serving dish.
  • 02
  • For the butterscotch sauce, put the sugar into a heavy-based saucepan with 2 tbsp water and melt over low heat, tilting the pan occasionally so the sugar melts evenly. Increase the heat to medium and cook, without stirring, until it turns into a golden-brown caramel. Slowly pour in the cream, being careful as the hot caramel will spit. Turn the heat to low and let the caramel dissolve slowly into the cream. Remove from heat and whisk in the butter, a few pieces at a time. Strain through a fine sieve into a bowl and pour over gingerbread pudding. Serve with vanilla ice-cream, if desired.

Note Minced beef suet is available from specialist butchers. You may need to order it ahead.


"Remember eating gingerbread when you were young? Well forget it, you've just grown up."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2007

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