Chocolate Raisin Pudding

Burnt Honey and Macadamia Semifreddo

1. Line a 2L freezer-safe container with baking paper.
2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
5. Serve generous scoops in waffle cones.

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.

Panforte

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
2. Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
3. Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Boiled Fruit Cake

1. Soak fruit overnight in sherry or brandy
2. Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
3. Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
4. Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

1. Soak fruit overnight in sherry or brandy.
2. Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
3. Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
4. Cool for 15 minutes in TM bowl.
5. Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
6. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
7. Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.

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.

Pistachio & Fruit Cheesecake