Festive Rumballs

Preparation 15 Minutes

Cook Minutes

Serves 30-35

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Method

  1. Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
  2. Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.

Ingredients

250g plain chocolate biscuits

¾ cup SUNBEAM Walnuts

⅓ cup SUNBEAM Sultanas

1 cup desiccated coconut

395g can condensed milk

1 tsp cinnamon

½ cup SUNBEAM Walnuts, finely chopped

SUNBEAM Glace Cherries, and coconut, for decorating

Recipe Collection

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Almond & Sultana Snowballs

Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.

Roll into small balls (about 1 tablespoon (30g) each).

Coat in extra almonds & desiccated coconut.

Chill in the fridge for 30 minutes to set.

Keeps for up to 1 week refrigerated.

Gifting tip:

Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

  1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
  2. Add coconut meal and chia seeds, and stir with a wooden spoon.
  3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Chocolate Puddings with Sherry Raisins

  1. Pre-heat oven to 160°C (140°C fan-forced). Lightly grease 6 x ¾ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.

  2. Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.

  3. Use a small spatula to help remove puddings from pans and serve with custard and cream.


    Puddings can be made in advance and re-heated briefly in a microwave to warm through.

Red Velvet Cupcakes

Preheat oven to 170°C.

  1. Line 24 cupcake pans with paper cases.
  2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
  3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
  4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
  5. Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

White Christmas

  1. Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.

  2. Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.

  3. Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.

  4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.
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