Chutney for Glazed Ham

Choc Date Balls

1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Zucchini Salad

Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.

Whisk together lemon juice and olive oil, season.  Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.

Drain zucchini and arrange on a serving platter.  Sprinkle over pine nuts, sultanas, raisins and feta.  Scatter over mint leaves just before serving.

Mini Fruit Pies

Preheat oven to 180oC

1. Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
2. Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
3. Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
4. Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
5. Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.

Banana Date Pancakes

1. Combine flour, baking powder and sugar in a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

Sunbeam Christmas Pudding

In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.  Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.  Turn off the heat and stir in bicarbonate of soda.  Cover and allow mixture to cool completely overnight.

Soak breadcrumbs in milk until just absorbed.  Add to the mixture with lemon zest, almonds, carrot, flour and spices.  Mix well then stir in eggs, brandy and orange juice. 

Grease the base and sides of a 2L lidded pudding basin.  Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.

Place a trivet into the bottom of a large saucepan and rest the pudding basin on top.  Fill the saucepan with enough boiling water to come half way up the basin.  Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours. 

Check that the pudding is done by gently pressing gently the centre.  If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).

Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.

Golden Fruit Cake

Preheat oven to 180C/160C fan-forced. In a large bowl add Sunbeam Almond Meal, sugar the butter and egg and combine until a breadcrumb texture. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Making sure you have made even base and sides, the palm of your hand for the base. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 – 30 minutes or until golden. Set aside to cool.