Aussie Ice-cream Pudding
Preparation 35 Minutes
Cook 60 Minutes
Serves 6
Method
Preheat oven to 180ΒΊC.
- Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
- In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
- Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
- To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
- To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Ingredients
50g Sunbeam Sultanas
50g Sunbeam Raisins
80g Sunbeam Macadamias, roughly chopped
100g Angas Park Cranberries
100g Angas Park Diced Apricots
50ml orange liqueur
1 litre good quality vanilla ice cream, softened
300ml cream, semi whipped
Flourless Orange Cake
220g Sunbeam Almond Meal
60g butter
ΒΎ cup castor sugar
2 eggs
Juice and rind of one small orange
Recipe Collection
Spiced Lamb in Lettuce Cups
- Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
- Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
- Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.
Chocolate, Christmas, Gifting, Recipes, Sweet Treats
In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.
Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
Christmas Nougat
Preheat oven to 180Β°C.
Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.
Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.
Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.
Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.
Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
Turn nougat onto a chopping board and cut into 3cm squares to serve.
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins.Β Β Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat.Β Β Not letting the milk come to a boil, stir until warmed.Β
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.Β
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated.Β Β The custard will thicken, continue to whisk until smooth.Β Β Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ΒΊC (170ΒΊC fan).Β Β Line 2 large baking trays with baking paper.Β
In a medium saucepan, combine butter and sugar with 250ml water.Β Β Stir over a medium-high heat until the water begins to boil and the butter has melted.Β Β Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine.Β Β The mixture will begin to resemble a dough β return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan.Β Β Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment.Β Β Add vanilla bean paste and 1 egg and whisk until just combined.Β Β Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip.Β Β Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray.Β Β Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden.Β Β In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard.Β Β Arrange in a wreath shape on a large, round serving platter.Β Β Decorate with cherries, raspberries and mint leaves.Β Β Generously drizzle with chocolate sauce to serve.
Chocolate Bark
Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (donβt let water touch base of bowl). Stir in puffed rice and coconut.
Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.
Refrigerate until set. Break bark into pieces to serve.
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
NoteΒ | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.