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
Chocolate Bark Variations
Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness
Sprinkle the nuts, seeds & fruit evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to set.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Fruit Mince Brownies
In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.
Approx 2 hrs
Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.
Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.
Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.
Baked Brie with Fruit & Nuts
Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.
Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180°C for 10 mins, until soft and gooey.
Top with the soaked fruit mixture and a little extra maple syrup.
Serve warm with crusty bread & crackers
Christmas Cake Friands (GF)
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
- Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
- Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
- In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
- Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
- For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.
Sunbeam Fathers Day Nut Mix
Preheat oven to 160°C
Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.
Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.
In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.
Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.
Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
