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Sunbeam Christmas Pudding

Preparation 15 MINS + overnight cooling

Cook 6 hours

Serves 12

Method
Ingredients

Method

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.

Ingredients

250g Sunbeam Raisins

250g Sunbeam Sultanas

165g Sunbeam Currants

125g Angas Park Prunes, roughly chopped

125g Angas Park Mixed Peel

165g butter

165g caster sugar

1 ½ tsp bicarbonate of soda

165g fresh, white breadcrumbs

125ml milk

Finely grated zest of 1 lemon

60g blanched almonds

1 medium carrot, grated

85g plain flour

¼ tsp sea salt

2 tsp mixed spice

2 eggs, lightly whisked

60ml brandy

165ml orange juice

Recipe Collection

Chocolate Ripple Christmas Wreath

You will need to begin this recipe the night before

Whip the cream to soft peaks.

Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.

Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit. Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.

Repeat to make 8 stacks of biscuits.

On the prepared serving plate, arrange the biscuit stacks into a wreath shape. Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides. Refrigerate overnight, reserving remaining whipped cream.

When ready to serve, spread remaining whipped cream around the wreath. Decorate with dried fruit and nuts.

Sunbeam Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Mini Choc Raisin & Hazelnut Puddings

Preheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side.
Cream butter and brown sugar, until light and fluffy.
Beat in eggs one at a time beating well after each addition.
Sift flours, mixed spice and cinnamon.
Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.
Divide evenly between prepared pudding basins.

Steaming Instructions
Place basins into a baking dish, and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes.

Microwave Instructions
Cook in microwave on defrost setting (300W) for 15 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. Repeat with remaining mixture. (Note: Do not use foil in microwave).

Spiced Lemon Cake

Pre-heat oven to 180°C (160°C fan-forced).

Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.
Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.
Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.
For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.
Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Fruit & Nut Slice

Preheat oven 150°C (fan-forced).
Line a loaf tin (20cm x 10cm) with
baking paper.
Combine all ingredients in a bowl and
stir until well combined.
Spoon mixture into prepared tin and
bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Frozen Christmas Pudding

Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.

Use muslin to line the inside of a 1.75L capacity pudding basin.

Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.

Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.

You will need a 1.75L pudding basin and muslin for this recipe