Sultana Cinnamon Mini Muffins

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.

Gingerbread 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.  

Carrot, Walnut & Raisin Cake

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Peanut Butter Bites

1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
2. Divide and roll into 25 balls and place on top of skewer.
3. 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.

Rainbow Couscous & Sultana Salad

In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.

Combine all dressing ingredients in a jar and shake well.

Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.

Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.

Tips

• Store salad in a covered container in the fridge, for up to three days.
• Couscous can be substituted with cooked and cooled quinoa, if preferred

Spiced Meatloaf

Combine all ingredients except capsicum throughly. Place half of the sliced capsicum decoratively over the base of a loaf pan approximately 23cm x 9cm.

Gently spoon half the meat mixture on the capsicum.

Place remaining capsicum slices on top then spoon on remaining meat mixture, pressing meatloaf down firmly.

Bake in a moderate oven for 40 minutes or until cooked when tested.

Delicious served with a brown onion gravy.