Christmas Lava Puddings
Preparation 10 Minutes
Cook 20 Minutes
Serves 8
Method
Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.
- Combine all ingredients (except white chocolate) in a bowl. Mix well.
- Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
- Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
- Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.
Ingredients
120g plain flour
120g caster sugar180g
180g Sunbeam Almond Meal
200g Sunbeam Mixed Fruit, finely chopped
Pinch of sea salt
4 egg whites
320g dark chocolate, melted
200g butter, melted
16 pieces Milky Bar white chocolate
Optional to serve: vanilla ice cream and fresh raspberries, to serve
Recipe Collection
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Decadent Fruit Mince
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Asparagus Pastries
Preheat oven to 180°C.
- Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays.
- Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool.
- Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 – 20 minutes. Serve.
Hot Cross Cookies
- Preheat the oven to 180°C. Line cookie trays with baking paper.
- Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
- Roll tablespoons of mixture into balls; place 5cm apart on trays.
- Bake cookies 15 minutes or until golden; cool on trays.
- Once cookies are cooled, pipe cross with melted white chocolate.
Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.
Chocolate Fudge Cookies
- Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
- Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
- Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
- Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
- For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.
Christmas Cake Friands (GF)
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
- Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
- Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
- In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
- Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
- For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.
