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
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season.Β Β Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter.Β Β Sprinkle over pine nuts, sultanas, raisins and feta.Β Β Scatter over mint leaves just before serving.
IceCream Torte & Caramel Fig Sauce
Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.
Caramel Walnut Brioche Pudding
Butter both sides of sliced Brioche and layer in greased pan (mine is 8β x 11β).
2.Β Β Β Β Β Sprinkle dried Mixed fruit and Walnuts evenly over bread.
3.Β Β Β Β Β Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.
4.Β Β Β Β Β Pour egg mix over Brioche and let soak whilst you make your caramel.
5.Β Β Β Β Β In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.
6.Β Β Β Β Β Place in oven 165βc fan forced for 35-45 minutes, or until centre is set.
7.Β Β Β Β Β Enjoy
# You may like to soak Mixed Fruit in a little Brandy!
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.
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat.Β Β Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.Β Β Increase heat to high and continue to stir until the sugar dissolves.Β Β Reduce heat to medium then cook for a further 4 mins without stirring.Β Β Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ΒΊC (130ΒΊC fan).Β Β Grease and line a 23cm square baking tin.Β
Add eggs to the cooled mixture and stir.Β Β Add flour and spices and stir well to combine.Β Β Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 Β½ hours or until a skewer inserted into the centre of the cake comes out clean.Β Β Check your cake every hour to ensure it is not browning too quickly on top.Β Β If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove.Β Β To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge β cover the cooled cake in 2 layers of plastic wrap and foil.
Peanut Butter Bites
- Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.Β Blend until a smooth, thick paste is formed.
- Divide and roll into 25 balls and place on top of skewer.
- Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
