Christmas Pudding

1. Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
2. For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.

1. In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
2. Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
3. Remove skin of orange and slice into segments, crumble goats cheese.
4. Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.

1. Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
2. Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
3. Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
4. Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
5. Preheat oven to 180ºC (160ºC fan).
6. Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
7. Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.

Pre-heat oven to 180°C (160°C fan-forced).

1. Combine sultanas and juice in a small bowl and set aside.

2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

3. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.

4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

5. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.