Mini White Choc Puddings
Preparation 30 Minutes
Cook 30 Minutes
Serves 8
Method
- Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind.
- 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.
- Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine.
- 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.
- 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.
- 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
- 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
Peanut Butter Bites
- Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor. Blend until a smooth, thick paste is formed.
- Divide and roll into 25 balls and place on top of skewer.
- Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
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 Banana Bread with Sultanas
Toast & enjoy!
Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Ricotta & Apricot Loaf with Thyme
- 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.
Walnut Cheese Log
Cheese to room temp.
In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.
Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.
Serve with crackers
Sticky Currant, Walnut & Ginger Puddings
Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.
In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.
Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.
To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.
Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.
Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.
Tips
Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.
If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.
