Christmas Slice

Preparation 10 Minutes

Cook 40 Minutes

Serves 12

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Method

Preheat oven 150°C (fan-forced).

  1. Line a loaf tin (20cm x 10cm) with baking paper.
  2. Combine all ingredients in a bowl and stir until well combined.
  3. Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Ingredients

1 cup Sunbeam Walnuts

½ cup Sunbeam Hazelnuts

250g Sunbeam Gourmet Selection Mixed Fruit

½ cup plain flour

1/4 tsp baking powder

½ cup brown sugar

2 tsp mixed spice

2 eggs

1 tsp vanilla essence

1/2 cup icing sugar

Recipe Collection

Roasted Beetroot Salad

  1. Pre-heat oven to 200°C (180°C fan-forced). Wrap each beetroot in foil, place on a tray and bake for approx. 45min-1hour until tender. When cool enough to handle, remove skin from each. Slice into ½ cm thick rounds.
  2. Meanwhile, place hazelnuts onto an oven tray and bake for 4 minutes, add pepitas and thyme and cook a further 4-5 minutes until golden and toasted. Allow to cool.
  3. Whisk together the oil, vinegar and sugar, season well.
  4. Arrange salad greens, sliced beetroot and cheese onto serving platter. Sprinkle with toasted hazelnuts and pepita mixture and drizzle with dressing. Season well.

Walnut & Sultana Monkey Bread

Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.

Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.

Punch down the dough: Punch down the dough to release the air.

Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with cinnamon sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls.

Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a flat oven proof pan or a cast iron pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.

Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Stir in the nuts. Pour any remaining sauce sauce all over the dough balls.

Bake:

Bake until the top is lightly browned, about 40 minutes.

Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.

Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread. Top with extra nuts

Macadamia Biscuits

Preheat oven to 170⁰C. Line baking tray with grease proof paper.

  1. Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
  2. Stir in flour, macadamia nuts and choc chips.
  3. Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.

Christmas Pudding

Greese 2 small or 1 large basin.

Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.

Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.

Spiced Lemon Cake

Pre-heat oven to 180°C (160°C fan-forced).

  1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.
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