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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.

Momofuku's steamed buns

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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 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.

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.

Rich Christmas pudding with muscat custard


This traditional pudding is rich with dark fruit and spiked with muscat. Serve with plenty of fresh raspberries for a taste of summer. You'll need to begin this recipe a day ahead.

You'll need

300 gm pitted prunes, finely chopped 150 gm each currants, raisins and dried cranberries 150 gm pitted fresh dates, finely chopped 100 gm natural almonds, finely chopped 100 gm finely chopped candied orange peel 1 orange, finely grated rind and juice only 125 ml muscat 60 ml Grand Marnier 60 gm quince paste, coarsely chopped 250 gm softened butter 250 gm brown sugar 3 eggs 200 gm fine fresh sourdough breadcrumbs 150 gm (1 cup) plain flour 150 ml milk 2 tsp each cinnamon and mixed spice ½ tsp bicarbonate of soda To serve: raspberries   Muscat custard 375 ml (1½ cups) pouring cream 75 ml milk 1 vanilla bean, seeds scraped 6 egg yolks 110 gm (½ cup) caster sugar 150 ml muscat

Method

  • 01
  • Combine prunes, currants, raisins, cranberries, dates, almonds, candied orange peel and orange rind in a bowl. Combine orange juice, muscat, Grand Marnier and quince paste in a small saucepan, stir over low heat until quince paste is melted (4-5 minutes), then pour over dried fruit mixture, stir to combine. Cover with plastic wrap and stand for 4 hours or overnight, stirring occasionally.
  • 02
  • Beat butter and sugar in an electric mixer until light and fluffy, add eggs one at a time, beating well after each, then transfer mixture to a large bowl. Add breadcrumbs, flour, milk, spices, bicarbonate of soda and ½ tsp sea salt, stir to combine, then stir in dried fruit mixture. Spoon mixture into a well-buttered 2½ litre-capacity pudding basin, cover closely with a round of baking paper, then with two layers of foil, and secure with string.
  • 03
  • Place pudding in a large saucepan, pour in enough hot water to reach just below rim, cover and simmer over low heat for 5 hours, adding more hot water as necessary. Cool in basin for 20 minutes.
  • 04
  • Meanwhile, for muscat custard, bring cream, milk, vanilla bean and vanilla seeds to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until thick and pale (2-3 minutes), then pour over cream mixture, whisking continuously to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain through a sieve into a bowl, stir through muscat and set aside. Serve warm or chilled. Makes about 1 litre.
  • 05
  • To serve, unmould pudding, dust heavily with icing sugar and serve with muscat custard and raspberries. Pudding can be refrigerated for up to 1 month. To reheat, steam again in basin in a large saucepan of simmering water for 1½ hours.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Old Rutherglen muscat.

Featured in

Dec 2009

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