Mini Choc Raisin & Hazelnut Puddings

Almond Star Bread

Preheat the oven to 180℃.  

 To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.  

Slice each piece of puff pastry into 4 x 25cm circles.  

Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.  

Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.   

Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.  

Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.   

Remove from the oven, allow to cool and then dust with icing sugar, to serve.  

Sunbeam Spiced Christmas Cake

In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor.  Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).

Preheat oven to 150ºC (130ºC fan forced).  Very generously grease the bundt tin, ensuring butter is in all creases. 

Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment.  Beat until fluffy and pale.  With the motor running, add eggs one at a time, beating until incorporated before adding the next. 

Add flour and spices, beat on low until just combined.  Add orange zest and soaked fruit mixture and beat until just combined. 

In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.

Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.

Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre.  Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.

Chocolate Fudge Cookies

1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Roasted Peach Parfait with Gingerbread Granola

For the granola

Preheat the oven to 180℃.

In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.

Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.

Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.

Notes

Granola will store in an airtight container or jar for up to 2 weeks.

For the Peaches

Preheat the oven to 180℃.

Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.

Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.

To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
2. Add coconut meal and chia seeds, and stir with a wooden spoon.
3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Sticky Date Christmas Pudding with Salted Caramel Sauce

TO MAKE THE PUDDING

1. Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.

2. Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).

3. Once completely cool, add eggs, flours, spices and rum. Mix well.

4. Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.

5. Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours.  Remove pudding from water, allow to cool completely before removing pudding from tin.

TO MAKE SAUCE

1. Combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined.
2. Stir in salt.