Christmas Mud Cakes with Chocolate Ganache
Preparation 20 Minutes
Cook 25 Minutes
Serves 12
Method
- Preheat oven to 150ºC (130ºC fan-forced). Line 12 x ⅓ cup capacity muffin pans with paper cases.
- Place mixed fruit into a food processor with boiling water and blend to a fine paste. Transfer to a large saucepan with butter, chocolate, milk and brown sugar. Place over a medium heat and cook, stirring, for 5 minutes until the butter and chocolate has melted.
- Transfer mixture to the bowl of an electric mixer (or you can transfer to a clean bowl and use a hand mixer) and whisk in the eggs. Add flour mixture, cocoa, mixed spice and a generous pinch of salt. Mix until the batter is thick and smooth.
- Pour batter into the prepared cases and smooth the surface. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool.
- Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.
Ingredients
3/4 cup pure cream
300g SUNBEAM Mixed Fruit
1 tbsp boiling water
250g unsalted butter, chopped
200g dark chocolate, roughly chopped
330mL milk
⅓ cup firmly packed brown sugar
2 eggs
1¾ cups plain flour, whisked with ½ tsp baking powder
¼ cup cocoa powder
2 tsp mixed spice
Sea salt
Ganache
¼ cup thickened cream
110g dark chocolate, chopped
Recipe Collection
Chocolate & Prune Pudding
- Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
- Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
- Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
- Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
- For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
- For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
- For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.
Apple & Sultana Crumble Cake
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Crispy Chocolate Puddings
- Lightly oil 12 x ⅓ cup capacity muffin pans. Combine chocolate and butter in a microwave proof bowl and heat on medium setting for 1 minute, stir well. Return to microwave in 10 second bursts if required to continue melting.
- In a large bowl, combine the rice bubbles, sultanas, walnuts and coconut. Mix well. Add melted chocolate and stir until all ingredients are well coated in chocolate. Spoon between prepared muffin pans, pressing mixture in firmly. Refrigerate for at least 30 minutes.
- Slide a small spatula down the side of each muffin cup to remove the chocolate pudding. Turn upside down and spoon on some melted chocolate to resemble custard. Decorate with sprinkles.
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
Macadamia Nut Cookies
Preheat oven to 180℃ and line a few large baking trays with baking paper
Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.
Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.
Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.
Remove from the oven and allow to cool and set slightly before transferring to a wire rack.
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!
