Reindeer Raisin Bites
Preparation 30 MINS (Plus refrigeration)
Cook
Serves 24
Method
- 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.
Ingredients
200g dark chocolate
200g milk chocolate
120ml thickened cream, heated
70g butter – softened
200g SUNBEAM Australian Raisins
100g SUNBEAM Slivered Almonds, 48 pieces reserved to decorate
24 mini pretzels, to decorate
Chocolate sprinkles, to decorate
24 Ovalteenies, to decorate
24 red colour mini M&M’s
Designer Icing White 140g
Food Colour Gel Black 15g
Recipe Collection
White Chocolate & Almond Tarte with Sherry Soaked Currants
-
Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.
-
Combine currants, sherry and orange rind. Set aside.
-
For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.
-
For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.
- Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
- Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.
White Christmas
-
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.
Layered Caramel Cake with Christmas Fruit Cream
Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.
Step 2: Caramel Ganache. In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.
Step 3: Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.
Step 4: Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.
Garnish with any leftover ganache and cream and top with seasonal fresh fruits.
Christmas Cake
I. Start by preheating your oven to 16O°C on the fan-bake setting
2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)
3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.
4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder
5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.
6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.
7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)
8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.
9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!
Recipe Credit: @recipearce
Christmas Pudding
Greese 2 small or 1 large basin.
Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.
Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.
Choc Date Balls
- Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
- Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
- Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.
