Easter recipes

Leftover pickled fish on hot cross buns

5 minutes

Easter recipes

Fish pie with creamed spinach

35 minutes

Easter recipes

Herby slow-cooked lamb shoulder with preserved lemon

3–4 hours

Chocolate recipes

Extra-large éclair

1 hour

Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes

Afternoon tea

Coffee chocolate crumble cake

40–45 minutes

Beverage recipes

The Easter egg mudslide

Easter recipes

Garlicky deboned lamb

40 minutes

Chocolate recipes

Giant éclair

40 minutes

Easter recipes

Hot cross bun French toast

10 minutes

Easter recipes

Herb-crusted lamb chops

20 minutes

Easter recipes

Plum tarte tatin

45 minutes

Plum tarte tatin

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

120 g sugar
8 ripe plums, halved and stoned
2 T butter
400 g Woolworths frozen all-butter puff pastry, thawed
cream or vanilla ice cream, for serving

Method

1. Preheat the oven to 200°C. Place the sugar in a 22 cm ovenproof pan over a low heat and cook until light golden in colour. Do not stir.

2. Place the plums in the pan, cut side up. Unroll the pastry, prick with a fork and drape over the plums, tucking in any overlapping pastry.

3. Bake for 40 minutes, or until the pastry is golden and puffed up. Cool for 10 minutes, then carefully invert onto a serving plate. Serve with cream or ice cream.

Find more sweet treat recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Leftover pickled fish on hot cross buns

Fish pie with creamed spinach

Herby slow-cooked lamb shoulder with preserved lemon

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Coffee chocolate crumble cake

The Easter egg mudslide

Garlicky deboned lamb

Giant éclair

Hot cross bun French toast

Herb-crusted lamb chops

Plum tarte tatin

Plum tarte tatin

Ingredients

Method