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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

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Salted peanut-caramel ice-cream with hot fudge sauce


You'll need

65 gm dark chocolate (58% cocoa solids), coarsely chopped 10 gm unsalted butter 75 gm (1/3 cup) caster sugar 70 gm liquid glucose (see note) 2 tsp cocoa powder To serve: thickly sliced banana and coarsely chopped salted peanuts   Salted peanut-caramel ice-cream 180 gm raw unsalted peanuts 290 gm caster sugar 900 ml pouring cream 60 gm butter, coarsely chopped 8 egg yolks 200 ml milk 1 vanilla bean, split and seeds scraped

Method

  • 01
  • For salted peanut-caramel ice-cream, preheat oven to 180C. Place peanuts on a baking tray, roast until golden and fragrant (3-5 minutes) then rub between a tea towel to remove skins. Coarsely chop and set aside. Combine 140gm sugar and 50ml water in a saucepan, stir over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel in colour (4-5 minutes). Remove from heat, carefully add 100ml cream, butter and 1 tsp sea salt (mixture will spit), stir to combine. Return to heat, cook until smooth (1-2 minutes), cool to room temperature (2-3 hours), then stir in 40gm roasted peanuts. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until thick and pale (4-5 minutes). Bring milk, vanilla bean and seeds, remaining cream and remaining roasted peanuts to the boil in a large saucepan, then pour over egg mixture, whisking to combine. Return to pan, stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice (discard solids), cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Fold through salted peanut-caramel to form a ripple effect and freeze until firm. Makes about 1.2 litres.
  • 02
  • Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth and combined (2-3 minutes). Combine remaining ingredients and 80ml water in a saucepan and bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat without stirring, shaking pan to dissolve lumps until well emulsified (3-5 minutes). Set aside and keep warm.
  • 03
  • To serve, place sliced banana in the base of small serving bowls, top with scoops of ice-cream, spoon over chocolate fudge sauce and serve immediately scattered with peanuts.

Note Liquid glucose is available from select supermarkets and health-food shops.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2009

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