Aussie Ice-cream Pudding
Preparation 35 Minutes
Cook 60 Minutes
Serves 6
Method
Preheat oven to 180ΒΊC.
- Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
- In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
- Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
- To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
- To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Ingredients
50g Sunbeam Sultanas
50g Sunbeam Raisins
80g Sunbeam Macadamias, roughly chopped
100g Angas Park Cranberries
100g Angas Park Diced Apricots
50ml orange liqueur
1 litre good quality vanilla ice cream, softened
300ml cream, semi whipped
Flourless Orange Cake
220g Sunbeam Almond Meal
60g butter
ΒΎ cup castor sugar
2 eggs
Juice and rind of one small orange
Recipe Collection
Roasted Cauliflower Soup
- Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180Β°C for 25 minutes or until tender.
- Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
- When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
- For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.
Chocolate Puddings with Sherry Raisins
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Pre-heat oven to 160Β°C (140Β°C fan-forced). Lightly grease 6 x ΒΎ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.
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Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.
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Use a small spatula to help remove puddings from pans and serve with custard and cream.
Puddings can be made in advance and re-heated briefly in a microwave to warm through.
Granola Bar
Preheat oven to 160Β°C.
- Grease and line an 18cm x 28cm slice pan with baking paper.
- Combine all dry ingredients in a bowl.
- Mix melted butter and honey together and stir into dry ingredients
- Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.
Hot Cross Bun Choc Truffles
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.Β
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.Β
Add melted chocolate mixture to the food processor and blend until combined.Β Β Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.Β
Spoon mixture into 2 tablespoon sized portions then roll into balls.Β Β Roll in cocoa powder, dusting off excess powder.Β Β Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.Β Β Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.Β
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
Gluten Free Cake
Preheat oven to 160Β°C
- Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
- Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
- Spoon into the prepared tin and bake at 160Β°C for 1 Β½ β 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.
Easter Chocolate Bark
Grease and line a standard baking tray. Set aside.
Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.
Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.
Add a few drops of purple colouring to the second bowl and stir.
Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.
Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.
Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.
Cut or break up chocolate to serve. Great as a gift too!
