Lunchbox Muffins
Preparation 15 Minutes
Cook 30 Minutes
Serves 12-18
Method
Preheat oven to 180Β°C and line cupcake or muffin tray with paper cases.
- Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
- Add the eggs and beat well. Add flours to the mixture and beat well.
- Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
Ingredients
300g Sunbeam Sultanas
200g Sunbeam Currants
100g cranberries
150g butter
180g brown sugar
1 tsp mixed spice
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
250ml water
2 eggs, well beaten
150g self-raising flour, sifted
150g plain flour, sifted
Recipe Collection
Mini Choc Raisin & Hazelnut Puddings
- Preheat oven to 170ΒΊC. Place raisins, sultanas and rum in a bowl and set to one side.
- Cream butter and brown sugar, until light and fluffy.
- Beat in eggs one at a time beating well after each addition.
- Sift flours, mixed spice and cinnamon.
- Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
- Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.
- Divide evenly between prepared pudding basins.
Steaming Instructions
Place basins into a baking dish, and pour in enough boiling water to Β½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes.
Microwave Instructions
Cook in microwave on defrost setting (300W) for 15 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out. Repeat with remaining mixture. (Note: Do not use foil in microwave).
Fruit Nut Fudge Brownie
- Preheat oven to 180Β°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
- Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
- Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
- Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
- Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.
Peanut Butter Bites
- Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.Β Blend until a smooth, thick paste is formed.
- Divide and roll into 25 balls and place on top of skewer.
- Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
Currant & Apple Crumble
Preheat oven to 180Β°C.
For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.
Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.
In a separate bowl place apples, currants, caster sugar and stir well to coat.
Tip into a 1.5L baking dish, then scatter over the crumble topping.
Sprinkle the crumble with flaked almonds.
Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy
Sultana Cinnamon Mini Muffins
Preheat oven to 180Β°C (160Β°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
Sunbeam Christmas Pudding
In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.Β Β Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.Β Β Turn off the heat and stir in bicarbonate of soda.Β Β Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed.Β Β Add to the mixture with lemon zest, almonds, carrot, flour and spices.Β Β Mix well then stir in eggs, brandy and orange juice.Β
Grease the base and sides of a 2L lidded pudding basin.Β Β 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.Β Β Fill the saucepan with enough boiling water to come half way up the basin.Β Β 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.Β
Check that the pudding is done by gently pressing gently the centre.Β Β If it springs back itβs 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.
