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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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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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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

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Tender Tart


You'll need

240 gm plain flour 180 gm unsalted butter, chilled, coarsely chopped 3 eggs 220 gm (1 cup) white sugar 160 gm (1 cup) hazelnuts, roasted, peeled and coarsely chopped To serve: sheep’s milk yoghurt

Method

  • 01
  • Combine flour and butter in a bowl and, using your fingertips, rub in butter until mixture resembles fine crumbs. Add 1 egg yolk (reserving eggwhite) and 1-2 tbsp of cold water and mix to just combine, then turn onto a lightly floured work surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm-4mm thick and line a 24cm-diameter loose-bottomed fluted tart pan, trimming edges and reserving scraps. Refrigerate scraps and tart for 30 minutes.
  • 03
  • Combine remaining eggs and sugar in a bowl and stir to combine. Stir in hazelnuts, then spoon into tart case (there may be some filling leftover). Roll out pastry scraps on a lightly floured surface to 3mm-4mm thick, cut into 2cm-wide strips and arrange in a lattice pattern over filling. Brush with lightly beaten reserved eggwhite and bake until golden (about 30 minutes). Serve immediately or at room temperature with sheep’s milk yoghurt.

At A Glance

  • Serves 4 people
Easter
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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 4 people

Drink Suggestion

Sauternes.

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