Chocolate Raisin Pudding

Preparation 20 Minutes

Cook 10-12 Minutes

Serves 6

Print Recipe Share

Method

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Ingredients

1/2 cup SUNBEAM Raisins

40ml port

100g dark chocolate, chopped

100g butter, chopped

2 extra large eggs

1 egg yolk

1/2 cup brown sugar

1/3 cup plain flour

Cream or ice-cream, for serving

Recipe Collection

Christmas Mud Cakes with Chocolate Ganache

  1. Preheat oven to 150ºC (130ºC fan-forced). Line 12 x ⅓ cup capacity muffin pans with paper cases.
  2. Place mixed fruit into a food processor with boiling water and blend to a fine paste. Transfer to a large saucepan with butter, chocolate, milk and brown sugar. Place over a medium heat and cook, stirring, for 5 minutes until the butter and chocolate has melted.
  3. Transfer mixture to the bowl of an electric mixer (or you can transfer to a clean bowl and use a hand mixer) and whisk in the eggs. Add flour mixture, cocoa, mixed spice and a generous pinch of salt. Mix until the batter is thick and smooth.
  4. Pour batter into the prepared cases and smooth the surface. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool.
  5. Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.

Golden Fruit Cake

Preheat oven to 180C/160C fan-forced. In a large bowl add Sunbeam Almond Meal, sugar the butter and egg and combine until a breadcrumb texture. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Making sure you have made even base and sides, the palm of your hand for the base. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 – 30 minutes or until golden. Set aside to cool.

Traditional Hot Cross Buns

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined. 

Add in your melted butter, warm milk, eggs and raisins. 

Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces. 

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.  

Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees after leaving it to rest. 

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically. 

Bake in the oven for approximately 20 minutes or until nice and golden brown. 

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines. 

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish. 

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Christmas Fruit Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.

  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition

  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.

  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.

  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.

  6. 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 pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.

  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Macadamia and Cacao Balls

  1. Blend or process dates until smooth
  2. Combine macadamia meal, cacao and dates in a bowl.
  3. Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
More Recipes

Join Our Recipe Club