Caramel Walnut Brioche Pudding
Preparation 15 Minutes
Cook 1 hour Minutes
Serves 4-6
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
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Fruit Mince
Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min.
Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mince made ahead can be used for so many great Sunbeam Recipes!
Hot Cross Bun Waffles
Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
Drizzle with chocolate sauce and serve.
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins. Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat. Not letting the milk come to a boil, stir until warmed.
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated. The custard will thicken, continue to whisk until smooth. Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ºC (170ºC fan). Line 2 large baking trays with baking paper.
In a medium saucepan, combine butter and sugar with 250ml water. Stir over a medium-high heat until the water begins to boil and the butter has melted. Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine. The mixture will begin to resemble a dough – return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan. Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment. Add vanilla bean paste and 1 egg and whisk until just combined. Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip. Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray. Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden. In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard. Arrange in a wreath shape on a large, round serving platter. Decorate with cherries, raspberries and mint leaves. Generously drizzle with chocolate sauce to serve.
Fruit & Nut Clusters
- Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds with coconut and sultanas.
- Heat honey and pour over nut mix, combine well.
- Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.
Sultana & Cornflake Cookies
Preheat oven to 180°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour. Fold flour, 1 cup cornflakes, sultanas through mixture. Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. Bake in oven about 20 minutes or until browned. Cool on trays.
