Banana & Walnut Muffins
Preparation 15 Minutes
Cook 15 - 20 minutes Minutes
Serves 12
Method
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.
Ingredients
125 gram butter, softened
3/4 cup caster sugar
2 eggs
2 cups self-raising flour
1/2 teaspoon bicarbonate of soda (baking soda)
1 cup mashed banana (approx 3 over ripe)
1 ¼ Sunbeam Walnuts, chopped
Pinch of salt
2 Tbsp milk
1tbsp brown sugar to sprinkle over before baking
Recipe Collection
Pumpkin Fruit Cake
Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.
- Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
- Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
- Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.
Date & Raisin Liquor Truffles
Place the dates, raisins and liqueur in a small food processor and process to combine.
Place the mixture in a bowl with the melted chocolate and mix to combine.
Refrigerate for 30 minutes or until just set.
Using a tablespoon, roll the mixture into balls.
Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.
Makes 20. Store in refrigerator and bring to room temperature when you serve.
Christmas Pudding
Greese 2 small or 1 large basin.
Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.
Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.
Christmas Cheesecake
Preheat oven to 180oC (160oC fan). Generously grease a 20cm round, loose-bottom (or springform) tin. Line the base with baking paper.
In the bowl of a food processor, add biscuits. Blitz to a fine crumb. Add 250g of the melted butter and blitz until just combined. Spoon the mixture into the prepared tin and use a spatula to gentle push half of the mixture up the sides of the tin. Spread remaining mixture evenly over the base (using a drinking glass can help to compact the mixture around the sides and base). Refrigerate.
In the bowl of a stand mixer fitted with a whisk attachment, combine remaining butter with sugar and whisk until combined. With the motor running, add eggs one at a time until incorporated. Scrape down the sides of the bowl and add cream cheese, quark, sour cream and vanilla, whisk until smooth. Add cornflour and mix until incorporated.
Add peel and sultanas and gently fold through the cream mixture, then spoon into the prepared base and smooth the surface.
Bake cheesecake for 10mins then reduce oven temperature to 170°C (150°C fan) and bake for a further 50 mins. Turn off the oven, leaving the door slightly open, allow cheesecake to sit in the oven for a further hour until the edges of the cheesecake feel firm when gently pressed.
Allow the cheesecake to cool completely at room temperature then remove sides of tin and transfer cheesecake to refrigerator to cool overnight.
To make the meringue decoration, place the egg whites and caster sugar in a large bowl and whip into soft peaks. Spoon the meringue on top of the cheese cake and shape with a spatula. Use kitchen blow torch to lightly crisp the outside of the meringue. Serve and enjoy!
Shortbread Layered Fruit Mince Butter Cake
Preheat oven to 180°C/350°F.
Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.
Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.
Easy Florentines
Preheat oven to 180ºC (160ºC fan).Line 2 baking trays with baking paper.
In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat.
Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.
Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.
Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.
You will need a 7.5cm egg ring for this recipe
