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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

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Pear and custard pies


You'll need

  Pie filling 6 ripe pears, such as beurre bosc or Williams 110 gm (½ cup) golden caster sugar 30 ml poire William or dessert wine For dusting: Demerara sugar   Vanilla pastry 450 gm (3 cups) plain flour 120 gm pure icing sugar, sieved 225 gm cold butter, coarsely chopped 1 vanilla bean, scraped seeds only   Vanilla custard 450 ml pouring cream 50 ml poire William or dessert wine 1 vanilla bean, split and seeds scraped 4 egg yolks 85 gm golden caster sugar

Method

  • 01
  • For pastry, combine flour, icing sugar and a pinch of salt in a food processor, add butter and vanilla seeds and pulse until mixture resembles breadcrumbs. Add 3-4 tbsp iced water, pulse until mixture just comes together, then turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
  • 02
  • Meanwhile, preheat oven to 180C. Peel pears, cut into sixths, removing cores, place in a bowl with sugar and poire William, toss to coat, then arrange in a single layer on an oven tray and roast, turning occasionally, for 15-20 minutes or until lightly golden and tender. Cool.
  • 03
  • For custard, combine cream, poire William and vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Remove from heat and stand for 5 minutes. In a bowl, whisk yolks and sugar until thick and pale, pour over cream mixture and whisk to combine. Return to pan, stir over medium heat for 4-5 minutes or until thick enough to coat the back of a spoon, then strain and cool over ice.
  • 04
  • Roll two-thirds of the pastry on a lightly floured surface to 3mm thick and use to line 6 buttered 9.5cm-diameter pie pans. Roll remaining pastry to 3mm thick and using a 12cm-diameter cutter, cut out 6 circles, then using a 1.5cm-diameter cutter, cut a circle from the centre of each. Brush edges of lined pans with water and divide pears among pans. Place a pastry round over each pan, press to seal, trim edges, brush tops with water, scatter over Demerara sugar and bake at 180C for 20 minutes. Using a funnel, pour a little custard into centre of pies and bake for another 5 minutes or until custard is set and pies are golden. Serve warm with extra custard passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Italian passito dessert wine.

Featured in

Jun 2007

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