Sunbeam Raisin Toast

Speedy Cinnamon & Choc Scones

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!

Nutty Barramundi with Coconut Greens

1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
3. Place fillets on an oven tray; season with salt and pepper.
4. Press nut mixture evenly on each fillet.
5. Bake fish for 10 minutes or until the crust is golden brown.
6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
7. Combine all coconut ingredients in a small jar. Shake.
8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

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.

Mini Indulgent Puddings

Preheat oven to 150°C

2. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
3. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
4. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
5. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
6. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
7. Remove from water and store well wrapped until Christmas.

Sunbeam Raisin Toast

Gather the ingredients.

Yeast needs warm water to activate, not hot. Just warm. Sprinkle your packet of yeast over the top of the warm water. You don’t even need to stir it in.

Once you get the yeast on the water, add about a teaspoon of granulated sugar.

After a couple of minutes it will start to look cloudy and have a little bit of foam on top.

Once you see the foam, & bubbling you’re ready to use your yeast in this recipe.

In a large bowl, combine the Sunbeam raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.

Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.

Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.

Add enough of the remaining flour to make a soft but stiff dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.

Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.

Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.

Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.

Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 180c.

Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.

Remove the loaves from the pans and let them cool on racks.

Toast & enjoy!

Carrot & Walnut Cake Cupcakes

Preheat oven to 180 degrees Celsius 

Whisk together your plain flour, baking soda, salt and cinnamon 

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar 

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins. 

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix. 

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top. 

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.  

Let cool completely before decorating with meringue. 

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks. 

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.