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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 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.

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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

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...

Nougat and chocolate semifreddo


You'll need to begin this recipe a day ahead.

You'll need

350 gm dark chocolate (56% cocoa solids), finely chopped 100 gm dark chocolate (70% cocoa solids), finely chopped 45 ml brandy 550 ml thickened cream 120 gm caster sugar 45 gm liquid glucose 5 egg yolks 180 gm nougat (see cranberry, pistachio and almond nougat recipe), diced To serve: raspberries For dusting: pure icing sugar, sieved

Method

  • 01
  • Place chocolate, brandy and half the cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth (1-2 minutes). Set aside and keep warm. Whisk remaining cream to soft peaks and set aside.
  • 02
  • Stir sugar, glucose and 80ml water in a separate saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (2-3 minutes).
  • 03
  • Whisk yolks in an electric mixer until pale (2-3 minutes). Whisking continuously, gradually add sugar syrup, then whisk until cooled to room temperature (2-3 minutes). Fold in chocolate mixture, then whipped cream and refrigerate until just firm (1 hour). Fold in nougat, spoon into a 2-litre pudding bowl, smooth top and freeze until firm (overnight).
  • 04
  • Dip pudding bowl in hot water, run a palette knife around the sides, invert onto a chilled serving plate and freeze until required. Serve topped with raspberries and icing sugar.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2012

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