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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.

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.

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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.

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.

Momofuku's steamed buns

Jammy citrus roly poly


You'll need

350 gm (2 1/3 cups) self-raising flour 2 tbsp caster sugar 120 gm cold butter, coarsely chopped Finely grated rind 2 oranges and 1 lemon (see note) 175 ml buttermilk, plus extra for brushing To serve: Thick cream or vanilla ice-cream 4 oranges 2 lemons 6 mandarins 220 gm white sugar 60 ml (¼ cup) lemon or orange liqueur

Method

  • 01
  • For citrus jam, peel and segment oranges and lemons over a bowl to catch juices, then squeeze any remaining juice from pulp, reserving seeds. Peel and segment 2 mandarins, removing seeds, and reserve. Tie up orange, mandarin and lemon seeds in a small piece of muslin and set aside. Squeeze remaining mandarins, add to orange and lemon juices and measure (you’ll need 1 cup). Combine juices and sugar in a heavy-based saucepan and bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Add liqueur, citrus segments and seeds to syrup and simmer for 20-25 minutes or until syrupy. Cool completely before using.
  • 02
  • Preheat oven to 180C. Sift flour, sugar and ¼ tsp salt into a bowl, add butter and rind and, using fingertips, rub in until mixture resembles breadcrumbs. Add buttermilk and stir until combined. Turn onto a lightly floured piece of baking paper and form into a 25cm log. Roll to a 27cm x 30cm rectangle and spread with two-thirds of the citrus jam, leaving a 3cm border. Brush border lightly with water, then roll up lengthways, using paper as a guide. Press lightly to seal joins, brush lightly with buttermilk, then place, seam-side down, on paper. Brush surface with buttermilk, then wrap paper over, folding to seal, and tie ends with string. Transfer to an oven tray and bake for 35 minutes or until golden. Unwrap, cut into slices and serve warm with extra citrus jam if desired and thick cream or ice-cream to the side.

Note Grate orange and lemon rinds for the pudding base before segmenting to use in citrus jam. Use blood orange when in season.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2007

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