Caramel Walnut Brioche Pudding

Preparation 15 Minutes

Cook 1 hour Minutes

Serves 4-6

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Method

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Ingredients

6 Eggs

1 teaspoon Vanilla Paste

1/3 cup Caster Sugar

1 cup Thickened Cream

1 cup Milk

700g loaf Brioche buttered

1 teaspoon Cinnamon

½ cup Sunbeam Mixed Dried Fruit

1 can condensed milk

1 tablespoon Golden Syrup

65g butter

½ cup Sunbeam Walnuts, Diced

Recipe Collection

Australian Ice-cream Pudding

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.

Turmeric Chicken Curry

  1. Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.

  2. Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.

  3. Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Apricot Balls

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.

Christmas Lava Puddings

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

  1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
  2. Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
  3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
  4. Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.

Traditional Christmas Puddings

  1. Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition.  Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
  3. Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper.  Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
  4. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over large pudding and secure tightly with string. Repeat process for small pudding.
  5. Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer  the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
  6. Serve with custard or cream with a dash of brandy added.

Gingerbread Decorations

  1. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.

  2. 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.

  3. 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.

  4. Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.

  5. 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.
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