Christmas Mud Cakes with Chocolate Ganache
Preparation 20 Minutes
Cook 25 Minutes
Serves 12
Method
- Preheat oven to 150ºC (130ºC fan-forced). Line 12 x ⅓ cup capacity muffin pans with paper cases.
- 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.
- 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.
- 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.
- Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.
Ingredients
3/4 cup pure cream
300g SUNBEAM Mixed Fruit
1 tbsp boiling water
250g unsalted butter, chopped
200g dark chocolate, roughly chopped
330mL milk
⅓ cup firmly packed brown sugar
2 eggs
1¾ cups plain flour, whisked with ½ tsp baking powder
¼ cup cocoa powder
2 tsp mixed spice
Sea salt
Ganache
¼ cup thickened cream
110g dark chocolate, chopped
Recipe Collection
Baked Brie with Fruit & Nuts
Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.
Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180°C for 10 mins, until soft and gooey.
Top with the soaked fruit mixture and a little extra maple syrup.
Serve warm with crusty bread & crackers
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season. Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter. Sprinkle over pine nuts, sultanas, raisins and feta. Scatter over mint leaves just before serving.
Banana Date Loaf
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
Lamb Mince, Sultana & Pistachio Sweet Potato Boats
Preheat oven to 200°C. Prick sweet potatoes with a fork, arrange on a rimmed oven tray, and cover pan tightly with foil. Bake 1 hour. Remove foil, brush potatoes with 2 tsp oil, and bake a further 15 – 20 minutes – or until potatoes are very soft when pierced with a sharp knife.
While the sweet potatoes roast, place a heavy-based skillet over medium heat. Add remaining 1 1/2 Tbsp oil, diced onion, and 1/2 tsp salt. Cook 5 – 7 minutes, until onions have started to soften.
Add garlic, cumin, paprika, and harissa or tomato paste, to the onion. Stir for 1 minute, then add lamb mince and break up with a spatula.
Cook a further 3 – 5 minutes, until lamb mince is golden and cooked through. Remove from heat and stir through sultanas.
Remove sweet potatoes from the oven and cool slightly. Slice in half lengthwise, and scoop out flesh, leaving a 1 cm border of potato in the skins. Return potato halves to the tray, and add sweet potato flesh to the lamb mince. Roughly mash larger pieces of potato and stir to combine with mince. Season to taste with salt and pepper.
Transfer lamb mixture to the hollowed sweet potato halves, and bake a further 10 – 15 mins, until crisp on top and warmed through.
Top stuffed sweet potatoes with a dollop of yoghurt, toasted pistachios and fresh herbs. Serve with a simple rocket salad or steamed green veg.
Tips
• Sweet potatoes can be microwaved until tender, then brushed with oil, transferred to a baking tray and roasted in a 200°C oven for a further 5 – 7 minutes to crisp skin. Continue from Step 5 above.
Christmas Chocolate Fruit Truffles
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Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
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Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
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Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.
Pine nut, Sultana & Maple Tart
Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk.
Preheat the oven to 180 Degrees.
Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.
Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.
