Mini Bombe Alaskas

Last Minute Christmas Cake

Melt butter in a large saucepan over medium heat.  Add the sugar and stir over the heat for 3-4 mins until combined.

Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.  Increase heat to high and continue to stir until the sugar dissolves.  Reduce heat to medium then cook for a further 4 mins without stirring.  Remove from heat, cover and allow mixture to cool overnight.

Preheat oven to 150ºC (130ºC fan).  Grease and line a 23cm square baking tin. 

Add eggs to the cooled mixture and stir.  Add flour and spices and stir well to combine.  Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.

Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean.  Check your cake every hour to ensure it is not browning too quickly on top.  If it is, cover with foil for the remainder of the cooking time.

Allow the cake to cool completely in the tin before inverting to remove.  To serve, brush with a little apricot jam that has been warmed in the microwave.

This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.

Spiced Currant Biscuits

1. Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
2. Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
3. Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.

White Christmas Tree Bites

1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
2. Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
3. Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.

Sunbeam Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Crunchy Apple Slaw

1. Place pinenuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Crispy Chocolate Puddings

1. Lightly oil 12 x ⅓ cup capacity muffin pans. Combine chocolate and butter in a microwave proof bowl and heat on medium setting for 1 minute, stir well. Return to microwave in 10 second bursts if required to continue melting.
2. In a large bowl, combine the rice bubbles, sultanas, walnuts and coconut. Mix well. Add melted chocolate and stir until all ingredients are well coated in chocolate. Spoon between prepared muffin pans, pressing mixture in firmly. Refrigerate for at least 30 minutes.
3. Slide a small spatula down the side of each muffin cup to remove the chocolate pudding. Turn upside down and spoon on some melted chocolate to resemble custard. Decorate with sprinkles.