Easter Butter Board
Preparation 20 Minutes
Cook 10 Minutes
Serves 1 board
Method
- Whisk your room temp butter until light a fluffy, this takes approx 5 min
- Spread your whipped butter generously on a board or serving platter. Go rustic!
- Top with diced pan fried pieces of pancetta, Angas Park figs, fresh figs, Sunbeam chopped nuts and sultanas.
- Drizzle with honey and finish with sprigs of rosemary.
- Serve with crusty bread, crackers, or warm hot cross buns for an Easter twist ๐ฐ
Ingredients
500g Salted butter (room temp)
Sunbeam Pistachios & Walnuts (roughly chopped)
Crispy pancetta (pan-fried)
Angas Park Dried figs
Sunbeam Sultana's
Fresh figs (halved or quartered)
Honey
Rosemary to garnish
Optional: a sprinkle of sea salt or lemon zest for extra zing
Recipe Collection
Choc Sultana Hot Cross Bun
Preheat oven to 200ยฐC
- Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
- Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
- Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
- Bake for 10 minutes; reduce heat to 170ยฐC and bake for a further 20 minutes.
- Turn onto a wire rack, serve hot with butter, if desired
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil.ย ย Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ยบC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine.ย ย Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you donโt own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water.ย ย When the mixture sets into a soft ball that doesnโt stick to your fingers when gently pinched, the fudge is ready.ย ย This is referred to as โsoft ballโ stage.
Christmas Lava Puddings
Preheat oven to 150ยบC (140ยบC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.
- Combine all ingredients (except white chocolate) in a bowl. Mix well.
- Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
- Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
- Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.
Reindeer Raisin Bites
- Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball.ย Repeat with the remaining mixture.
- Roll balls in the chocolate sprinkles to coat.
- Cut pretzels in half and insert 2 into each ball for antlers.
- Just below the antlers, insert slivered almond to form reindeerโs ears.
- Use white icing to stick anย Ovalteenie to each ball to form a snout.
- Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
- Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
- Refrigerate for a further hour to set the icing. Serve cold.
Chocolate Raisin Brownies
Preheat oven to 180ยฐC.
- 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
- 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.
Cherry Dark Choc Biscotti
Preheat oven to 180ยบC (160ยบC fan).ย ย Line a large oven tray with baking paper.
In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs.ย ย Whisk until pale and fluffy.ย ย Add both flours, nuts, sultanas and cherries and stir to combine.ย
Lightly dust a clean work surface with flour.ย ย Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log.ย ย Transfer to prepared tray, flatten the tops slightly then bake for 30 mins.ย ย Remove tray from oven and allow logs to cool for 20 mins.ย ย Reduce oven temperature to 140ยบC.
Use a serrated knife to diagonally cut slices, about 5mm thick.ย ย Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry.ย ย Transfer biscuits to a wire baking rack to cool completely.
Place chocolate in a microwave safe bowl and melt according to packet instructions.ย ย Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess.ย ย Sprinkle extra almonds over the chocolate to decorate.
Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
