Fruit Mince

Apple Pie with Raisins

Pre-heat oven to 200°C (180°C fan-forced).

1.  Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.

2. Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.

3. Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.

4.  Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.

Fruit Cake Scrolls

Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.  

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.  

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.    

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.  Tightly roll dough up, starting from the shorter side.  Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.  

Easter Rocky Road

Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.

Sultana Cinnamon Mini Muffins

Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).

Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.

Choc Date Balls

1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Beef Crostini Sunmuscat Relish

This appetiser is nice way to begin a Christmas meal.

For the relish. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add Sunmuscats, port, vinegar, chilly, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. stir in chopped thyme, celery, salt, and pepper.

To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sunmuscat-port relish. Garnish with micro herbs.