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Sunbeam White Christmas

Preparation 20 Minutes

Cook SET TIME: 4 HOURS Minutes

Serves 12

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Method
Ingredients

Method

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.

Ingredients

(150g) 1 cup Sunbeam Sultanas

(50g) 1/4 cup Sunbeam Glacé cherries

(45g) 1/4 cup Sunbeam Almonds

(35g) 1/4 cup pistachios

(50g) 1/2 cup coconut

(60g) 1 1/2 cup rice bubbles

540g White chocolate

Recipe Collection

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.

To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.

Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.

Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.

Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).

Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7

Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.

Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Walnut & Sultana Monkey Bread

Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.

Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.

Punch down the dough: Punch down the dough to release the air.

Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with cinnamon sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls.

Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a flat oven proof pan or a cast iron pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.

Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Stir in the nuts. Pour any remaining sauce sauce all over the dough balls.

Bake:

Bake until the top is lightly browned, about 40 minutes.

Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.

Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread. Top with extra nuts

Gingerbread Bundt Cake with Maple Fruit Glaze

Preheat oven to 180℃.

Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.

Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.

In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.

In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.

Add in the dry mix ¼ cup at a time, until you form a smooth batter.

Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.

To make the icing: beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.

Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.

Apple & Sultana Crumble Cake

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.

2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.

3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.

4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Lemon Friands

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.
Combine icing sugar, almond meal and flour in a large mixing bowl.
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.
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.

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