Christmas Bark

Rocky Road

Grease and line the base and sides of a 20cm square baking tin.

Mix together raisins, cherries, marshmallows and pistachios.  Pour 1 cup of the mixture into the base of the prepared tin.

Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted.  Allow to cool for about 5 mins before adding the remaining fruit and nut mixture.  Toss to coat then pour into the prepared tin, gently flattening the surface.  Refrigerate until firm (about 2 hours).

Remove from tin and slice into 4 long rows.  Wrap in cellophane for Christmas gifting.

Christmas Fruit Pudding

1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.

2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition

3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.

4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.

5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.

6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.

7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

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.

Almond Sultana Florentines

Preheat oven to 160°C.

1. Combine butter and condensed milk in a small bowl.
2. Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
3. Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
4. When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.

Tip: Use damp fingers to shape and flatten biscuits.

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

Honey Roast Chicken with Nutty Stuffing