30 Minute Christmas Pudding
Preparation 20 Minutes
Cook 20 Minutes
Serves 8-10
Method
- Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
- Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
- Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.
Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins). Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.
Ingredients
575g Sunbeam Bake Fruit Blends for Pudding
½ cup brandy
150g butter, softened to room temperature, plus extra to grease
¾ cup brown sugar
2 free-range eggs
½ cup plain flour
1 tsp mixed spice
1 ½ cups fresh breadcrumbs
Recipe Collection
Sunbeam Christmas Cake
Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
We used a 21cm bundt tin. Bake at 160°C for 75 to 90 minutes. Cool in tin.
Decorate with Caramel glaze and Sunbeam flake almonds.
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat. Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine. Increase heat to high and continue to stir until the sugar dissolves. Reduce heat to medium then cook for a further 4 mins without stirring. Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ºC (130ºC fan). Grease and line a 23cm square baking tin.
Add eggs to the cooled mixture and stir. Add flour and spices and stir well to combine. Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Check your cake every hour to ensure it is not browning too quickly on top. If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove. To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.
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!
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Chocolate Easter Nests
Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.
Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
Choc Date Balls
- Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
- 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.
- Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.
