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Festive Rumballs

Preparation 15 Minutes

Cook Minutes

Serves 30-35

Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.

250g plain chocolate biscuits

¾ cup SUNBEAM Walnuts

⅓ cup SUNBEAM Sultanas

1 cup desiccated coconut

395g can condensed milk

1 tsp cinnamon

½ cup SUNBEAM Walnuts, finely chopped

SUNBEAM Glace Cherries, and coconut, for decorating

Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.

Toast almonds in a pan on medium heat then set aside.
Wash berries and slice strawberries into halves.
Crumble blue cheese and combine salad ingredients together.
Combine dressing ingredients and blend until smooth, pour over salad when serving.

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.

Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.

Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.
Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.
Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.
Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

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. 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 reindeer’s ears.
Use white icing to stick an 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.

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