Easter recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

White chocolate florentines

10 minutes

Chocolate-studded bread

10 minutes

Chocolate recipes

Tart au chocolat

Dark salted chocolate ganache

Milk chocolate ganache

Cake recipes

Chocolate hot milk sponge

18 minutes

Chocolate drizzle icing

Sandwich recipes

Reuben sandwich

5 minutes

Carrot recipes

Carrot cake with cream cheese-and-lemon icing

50 minutes

Beef recipes

Pap en vleis

40 minutes

Fruity dessert

Plum semifreddo

Plum semifreddo

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus 4 - 6 hours freezing time

Ingredients

6 free-range eggs
4 free-range egg yolks
1 t vanilla extract
550 g caster sugar
940 ml cream (3 3/4 cups)
450 g plums, stoned and halved
2 T water

Method

Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a heatproof bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Continue whisking until cool.

Whisk the cream until soft peaks form, then gently fold into the egg mixture until combined. Remove from the heat.

Place the plums, remaining caster sugar and water into a saucepan and simmer gently until the plums are soft. Set aside to cool.

Swirl the plums into the semifreddo, creating a marbled effect. Freeze for 4 to 6 hours.

Spinach lasagne

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Cranberry and orange hot cross buns with milk chocolate drizzle

White chocolate florentines

Chocolate-studded bread

Tart au chocolat

Dark salted chocolate ganache

Milk chocolate ganache

Chocolate hot milk sponge

Chocolate drizzle icing

Reuben sandwich

Carrot cake with cream cheese-and-lemon icing

Pap en vleis

Plum semifreddo

Plum semifreddo

Ingredients

Method