Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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...

Peach and orange puddings with orange-blossom syrup


You'll need

½ orange, unpeeled, coarsely chopped 3 eggs, separated 100 gm raw caster sugar, plus extra for dusting 110 ml milk 20 gm butter, melted, plus extra for brushing 10 ml Cointreau 1 tsp orange-blossom water 150 gm (1 cup) self-raising flour, sieved 50 gm almond meal 1¼ tsp baking powder 1 tsp ground ginger 200 gm glacé peaches, coarsely chopped, plus extra to serve (see note) To serve: glacé clementine (optional, see note) To serve: fresh peach wedges and thick natural yoghurt   Orange-blossom syrup 250 gm caster sugar 3 oranges, juice only 3 tsp orange-blossom water, or to taste

Method

  • 01
  • Place orange in a saucepan of cold water, bring to the boil over medium-high heat and cook until orange is very tender (15-20 minutes). Drain well, process in a food processor until smooth, set aside.
  • 02
  • Preheat oven to 180C. Whisk yolks and sugar in an electric mixer until thick and pale (2-3 minutes), then stir in milk, butter, puree, Cointreau and orange-blossom water. Stir in flour, almond meal, baking powder and ginger until smooth and combined.
  • 03
  • Divide glacé peaches among the bases of six buttered and sugared 165ml-capacity metal moulds. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (3-4 minutes), then fold into batter. Spoon into prepared moulds, filling to 1cm below tops (there may be a little left over). Place in a roasting pan lined with a tea towel, fill pan with hot water to halfway up sides of moulds, cover whole pan with foil and bake until risen, golden and cooked through (35-40 minutes). Stand in pans for 5 minutes, then run a small knife around sides of moulds and invert onto a tray lined with baking paper.
  • 04
  • Meanwhile, for orange-blossom syrup, combine sugar and 100ml water in a saucepan and stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until light caramel (6-7 minutes), remove from heat and gradually add orange juice (be careful as mixture may spit). Return to heat, stir to combine, then simmer until syrupy (5-6 minutes). Remove from heat, stir in orange-blossom water and set aside.
  • 05
  • Serve puddings warm or at room temperature, topped with extra glacé peach and clementine, drizzled with orange-blossom syrup, with fresh peach wedges and yoghurt.

Note Glacé peaches and clementines are available from David Jones food halls and select delicatessens.


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.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Fresh young moscato.

Featured in

Dec 2009

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.