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
Lemon Date Slice with Cream Cheese Frosting
- Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
- For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.
Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions
Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.
Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop
Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme.
Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.
Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.
Currant & Apple Crumble
Preheat oven to 180°C.
For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.
Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.
In a separate bowl place apples, currants, caster sugar and stir well to coat.
Tip into a 1.5L baking dish, then scatter over the crumble topping.
Sprinkle the crumble with flaked almonds.
Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy
Walnut Cheese Log
Cheese to room temp.
In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.
Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.
Serve with crackers
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.
