Aussie Ice-cream Pudding

Preparation 35 Minutes

Cook 60 Minutes

Serves 6

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Method

Preheat oven to 180ºC.

  1. Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
  2. In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
  3. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
  4. To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
  5. To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.

Ingredients

50g Sunbeam Sultanas

50g Sunbeam Raisins

80g Sunbeam Macadamias, roughly chopped

100g Angas Park Cranberries

100g Angas Park Diced Apricots

50ml orange liqueur

1 litre good quality vanilla ice cream, softened

300ml cream, semi whipped

Flourless Orange Cake

220g Sunbeam Almond Meal

60g butter

¾ cup castor sugar

2 eggs

Juice and rind of one small orange

Recipe Collection

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Lemon Date Slice with Cream Cheese Frosting

  1. Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
  2. For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.

Spiced Nuts & Seeds

  1. Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds in a large bowl with salt and spices.
  2. Combine oil and maple syrup and tip over nut mixture. Toss well.
  3. Spread onto a lined oven tray and bake for 12 minutes, tossing occasionally until toasted. Remove from oven and allow to cool.

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Chocolate Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.

Refrigerate until set. Break bark into pieces to serve.

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
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