Sunbeam Christmas Cake

Sunbeam Christmas Pudding

In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.  Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.  Turn off the heat and stir in bicarbonate of soda.  Cover and allow mixture to cool completely overnight.

Soak breadcrumbs in milk until just absorbed.  Add to the mixture with lemon zest, almonds, carrot, flour and spices.  Mix well then stir in eggs, brandy and orange juice. 

Grease the base and sides of a 2L lidded pudding basin.  Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.

Place a trivet into the bottom of a large saucepan and rest the pudding basin on top.  Fill the saucepan with enough boiling water to come half way up the basin.  Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours. 

Check that the pudding is done by gently pressing gently the centre.  If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).

Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.

Christmas Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, biscuit and nuts.

Refrigerate until set. Break bark into pieces to serve.

Date & Raisin Liquor Truffles

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Beef Crostini Sunmuscat Relish

This appetiser is nice way to begin a Christmas meal.

For the relish. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add Sunmuscats, port, vinegar, chilly, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. stir in chopped thyme, celery, salt, and pepper.

To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sunmuscat-port relish. Garnish with micro herbs.

Carrot & Sultana Tray Bake

Lemon Friands

1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
2. Combine icing sugar, almond meal and flour in a large mixing bowl.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.