Christmas Fruit Pudding

Preparation 1 hour

Cook 6 hours

Serves 10

Print Recipe Share

Method

  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.

Ingredients

700g SUNBEAM Mixed Fruit roughly chopped

1/2 cup brandy

2 tsp grated lemon rind

1 tbsp grated orange rind

1 green apple, peeled & grated

250g butter, softened

1 cup brown sugar, firmly packed

1/4 cup golden syrup

4 eggs, lightly beaten

2 1/2 cups fresh white breadcrumbs

1 cup self raising flour

2 tsp mixed spice

1 tsp cinnamon

1 tsp nutmeg

110g SUNBEAM Silvered Almonds

300mL dollop cream

1/4 maple syrup

Recipe Collection

Gingerbread Granola

Preheat the oven to 180℃.  

In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.  

Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.  

Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.  

 

Notes 

Granola will store in an airtight container or jar for up to 2 weeks.  

Salted Caramel Easter Scrolls

  1. Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
  2. Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
  3. Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
  4. Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
  5. Preheat oven to 180ºC (160ºC fan).
  6. Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
  7. Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.

Christmas Cake

I. Start by preheating your oven to 16O°C on the fan-bake setting

2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)

3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.

4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder

5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.

6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.

7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)

8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.

9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!

Recipe Credit: @recipearce

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 Chickens

  1. Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
  2. Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
  3. Combine coconut and food colouring, tossing until well distributed.
  4. Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.

Toasted Almond & Blueberry Salad

  1. Toast almonds in a pan on medium heat then set aside.
  2. Wash berries and slice strawberries into halves.
  3. Crumble blue cheese and combine salad ingredients together.
  4. Combine dressing ingredients and blend until smooth, pour over salad when serving.
More Recipes

Join Our Recipe Club

REDEEM YOUR EXCLUSIVE GIFTS
REDEEM YOUR EXCLUSIVE GIFTS