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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

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.

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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.

Choux puffs with chocolate and Armagnac ice-cream


You'll need

100 gm butter, coarsely chopped 150 gm (1 cup) plain flour 4 eggs   Chocolate and Armagnac ice-cream 200 gm dark chocolate (70% cocoa solids) 50 ml Armagnac 500 ml (2 cups) milk 120 gm caster sugar 1 vanilla bean, split and seeds scraped 1 tbsp Dutch-process cocoa 7 egg yolks 400 gm crème fraîche   Armagnac prune compote 125 ml Armagnac 100 gm caster sugar 300 gm Agen prunes (see note)   Crème somptueuse 100 gm dark chocolate (70% cocoa solids) 200 gm double cream

Method

  • 01
  • For chocolate and Armagnac ice-cream, combine chocolate and Armagnac in a heatproof bowl placed over simmering water, stir occasionally until smooth (5-7 minutes), set aside. Combine milk, sugar, vanilla and cocoa in a saucepan over medium heat. Bring to just below the boil, stirring to dissolve sugar (3-5 minutes). Meanwhile, whisk egg yolks until pale (3-5 minutes). Pour milk mixture over egg yolks, stirring to combine, then return to pan and stir continuously over low heat until mixture coats the back of a spoon thickly (8-10 minutes). Pour mixture over chocolate, stir to combine, place bowl over ice and stand until chilled. Whisk crème fraîche to soft peaks, fold through chocolate mixture and freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 2 litres.
  • 02
  • For Armagnac prune compote, combine ingredients in a saucepan, cook over low heat until syrupy (30 minutes). Set aside to cool.
  • 03
  • Preheat oven to 180C. Bring butter and 250ml water to boil in a saucepan over high heat. Add flour, beat with a wooden spoon until combined. Remove from heat, add eggs one at a time, beating well after each addition. Transfer mixture to a piping bag with a 2cm plain nozzle, pipe fifteen 3½cm-diameter rounds onto baking-paper-lined oven trays. Bake until golden (15 minutes), remove from oven, pierce bases with a knife, return to oven until dry (45 minutes-1 hour). Cool on wire rack.
  • 04
  • Meanwhile, for crème somptueuse, stir ingredients in a heatproof bowl placed over simmering water until smooth (3-5 minutes).
  • 05
  • To serve, halve pastries horizontally, place two prunes in each base, add a small scoop of ice-cream, sandwich with pastry tops. Serve with crème somptueuse drizzled over.

Note Agen prunes, from Agen in France, are available from select delicatessens. If unavailable, substitute other pitted prunes.


At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Featured in

Jul 2009

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