Aussie Ice-cream Pudding
Preparation 35 Minutes
Cook 60 Minutes
Serves 6
Method
Preheat oven to 180ºC.
- 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.
- In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
- 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.
- 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.
- 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
Nut Crusted Cheese Log
Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.
Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)
Serve with your favourite crackers.
Gingerbread Decorations
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Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.
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Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.
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Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.
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Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.
- Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.
Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.
Easter Chickens
- Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
- Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
- Combine coconut and food colouring, tossing until well distributed.
- Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.
Banana Date Loaf
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.
Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit. Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.
Repeat to make 8 stacks of biscuits.
On the prepared serving plate, arrange the biscuit stacks into a wreath shape. Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides. Refrigerate overnight, reserving remaining whipped cream.
When ready to serve, spread remaining whipped cream around the wreath. Decorate with dried fruit and nuts.
Spinach & Ricotta Tart
- Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
- Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
- Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
- Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
- Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
- Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.
