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Sunshine Pudding

Preparation 20 Minutes

Cook 6 hours Minutes

Serves 18-20

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Method
Ingredients

Method

Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.

Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.
Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered for ten minutes, stirring occasionally. Allow to cool and puree.
Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well between each addition.
Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper round.
Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string.
Place a wire rack onto the base of a large saucepan, a third filled with water and bring to the boil. Carefully place pudding onto rack, making sure the water comes about halfway up basin. Cover and simmer for 6 hours, topping up water when needed. Remove from saucepan and stand for 10 minutes before turning out.
Serve with cream, custard or ice-cream if desired.

Candied nuts decoration:

Place sugar and water in a medium, heavy-based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled.
Working quickly, drop macadamias one at a time into the toffee and toss with a fork to coat, remove and place on a tray lined with baking paper. Repeat with remaining macadamias.
Decorate the top of the pudding and serve.

Ingredients

3⁄4 cup Sunbeam Raisins

3⁄4 cup Sunbeam Sultanas

100g Sunbeam Glacé Cherries, halved

50ml Cointreau

250g Angas Park Apricots

1⁄2 cup apricot nectar

Juice of one orange

2 tsp orange rind, grated

175g butter, softened

3⁄4 cup brown sugar, firmly packed

2 eggs

1⁄2 cup self raising flour

1⁄2 cup plain flour

2 cups butter cake crumbs

110g Sunbeam Macadamia Halves

Kitchen string for tying

Candied nuts decoration

1 cup caster sugar

1⁄4 cup water

24 Sunbeam Macadamia Nuts

Recipe Collection

Gingerbread Almond Wreath

Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.
Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

Cinnamon Scrolls

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.

Stir in flour, salt, currants and sultanas until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough.

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.

Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.

Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls.

To make the frosting: 

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.

Fruit Mix Ice-cream Bombs

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Spoon the ice-cream mix into each pre-pared mould.

Return moulds to the freezer & freeze for 5 hours or till firm.

Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min

Turn out the ice-cream moulds, invert onto tray,

Spoon or pipe meringue onto each ice-cream mould.

Blow torch to brown meringue or bake at 220C for 5 min

Almond Star Bread

Preheat the oven to 180℃.

To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.

Slice each piece of puff pastry into 4 x 25cm circles.

Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.

Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.

Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.

Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.

Remove from the oven, allow to cool and then dust with icing sugar, to serve.

Christmas Chocolate Fruit Truffles

Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.