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
Chocolate Fudge Cookies
- 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.
- 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.
- Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
- 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.
- 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.
Festive Fruit Cake
Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.
Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.
Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.
For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.
Sunbeam Fruit Loaf
This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Christmas Casata
Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.
Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.
In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.
Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.
Serve frozen.
