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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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

Australia's best take-away

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

Gin and tonic jellies with elderflower ice-cream


You'll need

110 gm (½ cup) caster sugar 1 lime, thinly sliced 2 leaves of gelatine (titanium strength), soaked in cold water 300 ml tonic water 50 ml gin   Elderflower ice-cream 300 ml pouring cream 1 lime, finely grated rind only 4 egg yolks 70 gm caster sugar 70 ml elderflower cordial 30 ml lime juice

Method

  • 01
  • For elderflower ice-cream, combine cream and lime rind in a saucepan and bring just to the boil over medium heat. Remove from heat and stand for 10 minutes to infuse, then return to heat and bring just to the boil again. Meanwhile, whisk together egg yolks and sugar until thick and pale, then whisk in elderflower cordial. Pour over cream mixture, whisking to combine, return to pan and cook, stirring continuously, over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain through a sieve into a bowl placed over ice, whisk in lime juice, then cool completely in refrigerator. Freeze in an ice-cream machine according to the manufacturer’s instructions. Makes about 2 cups.
  • 02
  • Combine sugar and 1 cup water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lime slices, and bring to the boil, then reduce heat to low and simmer until lime is tender and translucent (about 10 minutes). Using a slotted spoon, carefully remove candied lime slices and transfer to a plate. Squeeze excess water from gelatine, add to syrup, remove from heat and stir until gelatine dissolves. Add tonic water and gin and stir well to combine.
  • 03
  • Divide mixture among four ¾ cup-capacity serving glasses and refrigerate until beginning to thicken slightly (3½-4 hours), then drop a candied lime slice in each glass and refrigerate until set (about another hour). Serve jellies with elderflower ice-cream and remaining candied lime slices to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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