Festive Rumballs

Reindeer Raisin Bites

1. Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
3. To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball.  Repeat with the remaining mixture.
4. Roll balls in the chocolate sprinkles to coat.
5. Cut pretzels in half and insert 2 into each ball for antlers.
6. Just below the antlers, insert slivered almond to form reindeer’s ears.
7. Use white icing to stick an Ovalteenie to each ball to form a snout.
8. Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
9. Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
10. Refrigerate for a further hour to set the icing. Serve cold.

Fruit Mince

Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min. 

Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using. 

This fruit mince made ahead can be used for so many great Sunbeam Recipes! 

Fruit & Nut Hot Cross Truffles

Caramel Christmas Slice

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.

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.