Mini White Choc Puddings

Preparation 30 Minutes

Cook 30 Minutes

Serves 8

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Method

  1. Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind.
  2. Cream butter and caster sugar until light and fluffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition.
  3. Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine.
  4. Prepare 8 mini pudding basins (200ml capacity): Cut 8 baking paper circles fitting the top, 8 circles fitting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin.
  5. Spoon mixture into prepared ¾ cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 – 2cm below the pudding top.
  6. Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to fill halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy sauce.

Caramel brandy sauce

  1. Place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring occasionally for 5 minutes or until mixture begins to change to a caramelise. Remove from heat and leave to cool for 10 minutes. Pour in brandy and cream, mix well.

Tip: These puddings can also be steamed in the microwave. Ensure your moulds are microwave safe, cook in microwave on defrost setting for 20 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.

Ingredients

¾ cup plain flour

¾ cup self-raising flour

1 cup fresh white breadcrumbs

1/2 cup Angas Park Cranberries

1/4 cup Sunbeam Raisins

1/2 cup Sunbeam Currants

80g Sunbeam Pistachios, chopped

180g block white chocolate, chopped

Finely grated rind of one orange

160g butter, softened

¼ cup caster sugar

½ cup sweetened condensed milk

½ tsp vanilla extract

3 eggs

Caramel Brandy Sauce:

½ cup sweetened condensed milk

¼ cup brown sugar, firmly packed

1 tbsp golden syrup

30g butter

1 tbsp brandy

½ cup cream

Recipe Collection

Aussie Ice-cream Pudding

Preheat oven to 180ºC.

  1. Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
  2. In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
  3. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
  4. To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
  5. To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.

Fruit Cake Scrolls

Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.  

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.  

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 the butter fruit mixture across the dough in a thin layer.  Tightly roll dough up, starting from the shorter side.  Cut into 2.5cm sections. 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. 

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.  

IceCream Torte & Caramel Fig Sauce

Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.

Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.

In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.

Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.

Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.

Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.

To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.

Pumpkin Feta Scones

Pre-heat oven to 220°C (200°C fan-forced).

  1.  Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
  2. Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
  3. Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.
To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.
Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.
Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.
Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).
Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7
Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.
Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

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