Chocolate Raisin Brownies

Preparation 10 Minutes

Cook 20 Minutes

Serves 15

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Method

Preheat oven to 180°C.

  1. Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
  2. Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.

HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.

Ingredients

200g Sunbeam Australian Raisins

100g dark chocolate

200g milk chocolate

250g salted butter

400g soft light brown sugar

4 Large Eggs

1 cup plain flour, sifted

1/2 cup cocoa powder, sifted

Recipe Collection

Traditional Christmas Pudding

  1. Combine the fruit, brandy, rind and apple in a microwave safe bowl and mix well. Cover then microwave on 100% power for 2-3 minutes or until plumped. Allow to cool.
  2. Cream the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and spices, fruit mixture, breadcrumbs and almonds, mix well.
  3. Spoon the mixture into a greased and base paper lined 2 litre capacity pudding basin. Cover with a tight-fitting lid. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 4 hours, topping up water every 20-30 minutes or as required.
  4. Remove from the basin onto a serving plate, flambé with a little brandy if desired then slice and serve with custard or ice-cream.

NB: If you do not have a lid for your basin: Cover with a greased double layer of foil and baking paper, create a deep pleat in the centre for expansion. Place over the basin and secure tightly with string. Trim the cover if necessary.

If you do not intend on using the pudding immediately, keep the cover intact and store in the fridge until required. Re- steam for 1 1/2 hours when required.

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.
To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.
Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.
Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.
Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).
Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7
Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.
Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Walnut Sultana Zucchini Carrot Cake

Preheat oven to 180ºC (160ºC fan).  Grease and line base and sides of two x 22.5cm (9”) round baking tins. 

In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices.  Mix on low until just combined.

Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined.  Divide the mixture evenly between the prepared tins, smoothing the surfaces.  Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean.  Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.

To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment.  Whisk until smooth.  Add sifted icing sugar and whisk until smooth and fluffy.

To decorate, spread half the icing on top of one cake.  Arrange the second cake on top and spread with remaining icing.  Sprinkle with chopped walnuts to decorate.

Fruit and Nut Easter Eggs

Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed. 

Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.

Place remaining seed mix into a food processor and process to a coarse crumb.  Transfer to a small bowl.  Repeat with remaining hazelnuts.  Pour remaining coconut into a small bowl. 

To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.  Refrigerate at least 2 hours before serving cold.

Sticky date Christmas pudding

Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.

Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).

Once completely cool, add eggs, flours, spices and rum. Mix well.

Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.

Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours. Remove pudding from water, allow to cool completely before removing pudding from tin.

TO MAKE SAUCE

Combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined. Stir in salt.

Couscous Dried Fruit Salad

Rinse the couscous under cold, running water.  Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft.  Drain and rinse under running water and set aside to cool completely.

Whisk together olive oil and lemon juice, season and pour over the cooled couscous.  Toss to coat. 

Add remaining ingredients and mix well.  Spoon into a presentation bowl to serve.

This salad can be served cold or at room temperature.

Moghrabieh can be substituted for Israeli (pearl) couscous.  Simply follow the cooking instructions on the packet as they can vary.
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