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

Easter Butter Board

 

  1. Whisk your room temp butter until light a fluffy, this takes approx 5 min
  2. Spread your whipped butter generously on a board or serving platter. Go rustic!
  3. Top with diced pan fried pieces of pancetta, Angas Park figs, fresh figs, Sunbeam chopped nuts and sultanas.
  4. Drizzle with honey and finish with sprigs of rosemary.
  5. Serve with crusty bread, crackers, or warm hot cross buns for an Easter twist 🐰

Almond Star Bread

Preheat the oven to 180℃.  

 To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.  

Slice each piece of puff pastry into 4 x 25cm circles.  

Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.  

Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.   

Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.  

Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.   

Remove from the oven, allow to cool and then dust with icing sugar, to serve.  

Banana Date Pancakes

  1. Combine flour, baking powder and sugar in a large mixing bowl.
  2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
  3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
  4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

Easter Fruit Loaf

Preheat oven to 180°C

Dough:

  1. Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
  2. Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
  3. Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
  4. Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.

Icing:

  1. Combine sifted icing sugar with boiling water.

Chocolate Hazelnut Fudge

  1. Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
  2. Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
  3. For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.

Almond & Cranberry Bark

In 160 degree oven. Toast the almonds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 minutes.

Transfer the nuts to a cutting board and roughly chop them.

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 evenly over the chocolate, followed by the cranberries. 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
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