Family Fruit Mince Tart

Cinnamon Scrolls

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Stir in flour, salt, currants and sultanas until a dough begins to form. 

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball. 

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.  

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough. 

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter. 

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.  

Cut into 1 inch sections with a serrated knife. You should get 9 large pieces. 

Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls. 

To make the frosting:  

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.  

Fruit & Nut Hot Cross Truffles

Red Velvet Cupcakes

Preheat oven to 170°C.

1. Line 24 cupcake pans with paper cases.
2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
5. Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Mini Indulgent Puddings

Preheat oven to 150°C

2. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
3. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
4. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
5. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
6. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
7. Remove from water and store well wrapped until Christmas.

Dark Chocolate Rocky Road

1. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
2. Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
3. Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.

Lemon Date Slice with Cream Cheese Frosting