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Traditional Christmas Puddings

Preparation 1 hour

Cook 6 HRS for Large & 4 HRS for Small

Serves 10

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Method
Ingredients

Method

Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition. Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper. Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over large pudding and secure tightly with string. Repeat process for small pudding.
Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
Serve with custard or cream with a dash of brandy added.

Ingredients

700g SUNBEAM Mixed Fruit

150g SUNBEAM Raisins

½ cup brandy

275g jar of Cranberry Sauce

250g butter, softened

1 cup firmly packed brown sugar

¼ cup maple syrup

4 eggs, lightly beaten

1 cup self-raising flour

2 teaspoons ground mixed spice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 ½ cups fresh white breadcrumbs

200g SUNBEAM Australian Slivered Almonds

Recipe Collection

Orange & Olive Oil Almond Cakes (Gluten Free)

Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Baby Spring Vegetables

Preheat oven to 180ºC.

Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Hot Cross Bun Waffles

Cut Hot cross bun in half

Heat your waffle iron and place both halves on the waffle iron to toast

Scoop vanilla ice-cream and place between the toasted bun

Drizzle with chocolate sauce and serve.

Chocolate Hazelnut Pudding

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 flour, mixed spice and cinnamon. Add breadcrumbs, hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
Spray 1.7L pudding bowl with oil and line base with baking paper. Spoon mixture into bowl and top with baking paper round and lid. Place a wire rack onto the base of a large saucepan, fill with water and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up the basin. Cover and simmer for 3 hours, topping up water when needed.
Remove from saucepan; stand for 10 minutes, before turning out.

Tip: This pudding can also be cooked in the microwave. Ensure your pudding bowl is microwave safe, cook in microwave on defrost setting for 30 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.

Hummingbird Christmas Cake

Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.

Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. Allow to cool completely in tins before turning out.

To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.

To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.