Chocolate Raisin Pudding

Preparation 20 Minutes

Cook 10-12 Minutes

Serves 6

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Method

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Ingredients

1/2 cup SUNBEAM Raisins

40ml port

100g dark chocolate, chopped

100g butter, chopped

2 extra large eggs

1 egg yolk

1/2 cup brown sugar

1/3 cup plain flour

Cream or ice-cream, for serving

Recipe Collection

Fruit Mince

Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min. 

Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using. 

This fruit mince made ahead can be used for so many great Sunbeam Recipes! 

Chocolate Hazelnut Fudge

  1. Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
  2. Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
  3. For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.

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.

Hot Cross Buns

In a small saucepan, heat the milk until just boiling. Pour ¼ cup of the hot milk into a small bowl. Set aside remaining milk.

Add 1 tsp of the caster sugar to the ¼ cup of milk. Sprinkle the yeast of the top and stir. Sit at room temperature until bubbly and doubled in size, approx. 10 min.

Meanwhile, add the butter to remaining reserved hot milk and stir to combine. Set aside to cool to room temperature.

In a large bowl, place flour, bicarb, cinnamon, nutmeg and salt. Make a well in the centre. Pour in the milk and butter mix. Stir. Then add the yeast mix. Stir to combine. Add the egg. Continue to stir until a sticky dough forms.

Tip onto a lightly floured clean surface, and knead until it becomes a smooth dough, about 5 mins.

Place the dough into a large oiled bowl. Cover with cling film, sprayed with oil and leave to rise in a warm place for 1 hour or until it has doubled in size. Add the sultanas, mix again, and recover. Rest again in a warm place for another hour.

Meanwhile, preheat the oven to 200C. Grease and line a baking tray with baking paper.

Divide the dough into 12 pieces and roll into balls on a lightly floured surface.

Arrange onto prepared tray, leaving a 2cm space between each ball. Spray with oil, cover and rest for 30-60 mins, or until dough has risen again.

For the paste:

In a small bowl, combine flour and icing sugar. Gradually add water, 1 tbspn at a time, until a paste forms.

Using a piping bag with a small nozzle (or a small snap lock bag with the corner snipped) fill with the paste and pipe along the centre of each row of rolls. Turn the tray and repeat this across the centre of the rolls to form a cross.

Bake on the middle rack in the oven for 20 mins or until golden.

Gently heat the jam to melt to a syrupy consistency. Brush the tops of the warm buns to glaze.

Serve warm or at room temperature.

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Quick and Easy Christmas Pudding

  1. Place fruit and brandy in microwaveable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.

  2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well.

  3. Grease and flour a 1.5L microwaveable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double-layer of baking paper secured with kitchen string.

  4. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate. Serve with custard.
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