Bread and Butter Pudding
Preparation 20 Minutes
Cook 40 Minutes
Serves 6
Method
Pre-heat oven to 180°C (160°C fan-forced).
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Combine sultanas and juice in a small bowl and set aside.
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In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.
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Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.
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Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds.
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Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.
Ingredients
1/2 cup SUNBEAM Sultanas
40ml orange juice
4 extra large eggs
300ml pouring cream
250ml milk
1/2 cup caster sugar
1 tsp vanilla extract
8 small croissants, halved horizontally
100g dark chocolate, roughly chopped
2 tbsp SUNBEAM Flaked Almonds
Recipe Collection
Easter Chickens
- Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
- Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
- Combine coconut and food colouring, tossing until well distributed.
- Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.
Sunbeam Fruit Loaf
This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Fruit & Nut Log Salami
In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.
Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.
Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.
Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.
To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.
Fruit & Nut Hot Cross Truffles
- Combine mixed fruit, dates, seed mix, hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
- Divide into 25 equal portions and roll each into a ball before flattening slightly.
- Pipe melted white chocolate crosses onto truffles and refrigerate for at least 2 hours before serving cold.
Sweet Treats
Preheat the oven to 170°C. Line a large baking tray with baking paper.
- Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
- Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
- Allow to cool completely before serving with milk or a good dollop of yoghurt.
