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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 + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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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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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.

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

Whipped brandy butter


The perfect partner for your Christmas pudding.

You'll need

750 gm softened butter 1 kg pure icing sugar, sieved 1 tbsp ground cinnamon 2 tsp ground nutmeg ½ tsp ground cloves 2 vanilla beans, scraped seeds only 100 ml brandy 1 eggwhite

Method

  • 01
  • Beat butter in an electric mixer until light and very fluffy (6-8 minutes). Add icing sugar in batches, beating well to combine (10-15 minutes), then add spices and vanilla seeds and beat to combine well (4-5 minutes), then, with motor running, drizzle in brandy, beating well to incorporate. Beat in eggwhite until light and very fluffy (4-5 minutes). Transfer to sterilised jars and refrigerate until required. Bring to room temperature before using. Whipped brandy butter will keep refrigerated for up to 2 weeks.

Note This recipe makes about 2kg.


At A Glance

  • Serves 25 people
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At A Glance

  • Serves 25 people

Featured in

Dec 2009

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