Chocolate & Prune Pudding
Preparation 30 Minutes
Cook 3 hours Minutes
Serves 10
Method
- Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
- Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
- Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
- Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
- For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
- For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
- For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.
Ingredients
150g ANGAS PARK Prunes, chopped
150g SUNBEAM Raisins
150g SUNBEAM Sultanas
⅓ cup brandy
185g butter, cubed and softened
¾ cup firmly packed brown sugar
3 extra large eggs
1 cup self-raising flour
1½ cups fresh white breadcrumbs
¼ cup cocoa
80g dark chocolate, chopped
1½ tsp mixed spice
Butterscotch Sauce:
½ cup brown sugar
60g butter, diced
⅓ cup cream
Mascarpone Cream
250g mascarpone
¼ tsp mixed spice
Seasonal fruit and toasted nuts, for serving
Recipe Collection
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Fancy Fruit and Nut Cake
Preheat oven to 150°C
- Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
- Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
- Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
- Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
- Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
- Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
- Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.
Broccolini and Beans
- Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
- In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.
Cauliflower & Currants Salad
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.
3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve.
Sultana Cinnamon Mini Muffins
Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
Hot Cross Bun Choc Truffles
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.
Add melted chocolate mixture to the food processor and blend until combined. Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.
Spoon mixture into 2 tablespoon sized portions then roll into balls. Roll in cocoa powder, dusting off excess powder. Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted. Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
