Mini Indulgent Puddings
Preparation 30 Minutes
Cook 75 Minutes
Serves 10
Method
Preheat oven to 150°C
- Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
- Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
- Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
- Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
- Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
- Remove from water and store well wrapped until Christmas.
Ingredients
500g Sunbeam Mixed Fruit
375g Sunbeam Raisins
200g Sunbeam Currants
200g Angas Park Fruit Med
375g Angas Park Dried Peaches, chopped
225g jellied cranberry sauce
1 cup brandy
1 tsp nutmeg
2 tsp mixed spice
1 tbsp cinnamon, ground
4 eggs, lightly beaten
250g salted Butter, melted and cooled
1 cup dark brown sugar, firmly packed
11⁄2 cups plain flour
1⁄2 cup self raising flour
Kitchen string for tying
Recipe Collection
Chocolate Caramel Tart
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.
Combine the Nestle Sweetened Condensed Milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until golden in colour and caramel thickens. Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
Place the chocolate, cream and remaining extra butter in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set.
Toast almond in moderate oven for 10mins then roughly blitz to make nut sprinkles to decorate, add gold leaf & fresh berries. Cut into wedges to serve.
Note: Packets of edible gold leaf are available from the baking aisle. Use tweezers to arrange pieces of
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Sultana & White Chocolate Shortbread
Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour, when almost combined add the sultanas, choc chips & continue to beat with the flat beaters until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand it will take approximately 4 minutes of kneading.
Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight.
Remove the dough from the fridge, and if very firm, gently knead, place the dough between 2 sheets of parchment paper and roll to ¼ inch thickness, cut out with your feastive cookie cutters, place on the prepared cookie sheets. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.
Pre-heat the oven to 160C. Line 1 or 2 cookie sheets with parchment paper.
Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie sheet then move to a wire rack to cool completely.
Enjoy!
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Roasted Peach Parfait with Gingerbread Granola
For the granola
Preheat the oven to 180℃.
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.
Notes
Granola will store in an airtight container or jar for up to 2 weeks.
For the Peaches
Preheat the oven to 180℃.
Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.
Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.
To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.
Ricotta & Walnut Tagliatelle
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Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
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Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
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Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.
