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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.

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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.

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.

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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Seed cake and a glass of Madeira


You'll need

260 gm unsalted butter, softened 260 gm caster sugar 1 tsp caraway seeds 5 large (70gm each) eggs, lightly beaten 320 gm self-raising flour 150 ml full-cream milk

Method

  • 01
  • Preheat oven to 180C. Grease a 16cm x 10cm x 8cm loaf tin with butter and line the base and sides with baking paper. Cream the butter, sugar and caraway seeds together with an electric mixer or in a bowl with a wooden spoon until they are white and fluffy. Gradually mix the beaten eggs, adding them little by little to prevent curdling. Then sift in the flour and mix until incorporated. Lastly, add the milk.
  • 02
  • Transfer the mixture to the prepared tin and bake in the oven for 45 minutes or until golden brown and a skewer inserted in the centre of the cake comes out clean. Serve with a glass of Madeira.

"Eleven o'clock and still two hours until lunchtime. Something to keep you steady - nothing finer than a slice of seed cake, washed down with a glass of Madeira. This will see you safely through until lunch."
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 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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