Bread and Butter Pudding

Preparation 20 Minutes

Cook 40 Minutes

Serves 6

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Method

Pre-heat oven to 180°C (160°C fan-forced).

  1. Combine sultanas and juice in a small bowl and set aside.

  2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

  3. 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.

  4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

  5. 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

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Pumpkin Macadamia Salad

Preheat oven to 180ºC.

  1. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
  2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.

Crunchy Apple Slaw

  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
  3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

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. 

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. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  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.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

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.

Hot Cross Sultana Muffins

Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ¾ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.

Crosses:

Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.

Easter Butter Board

 

  1. Whisk your room temp butter until light a fluffy, this takes approx 5 min
  2. Spread your whipped butter generously on a board or serving platter. Go rustic!
  3. Top with diced pan fried pieces of pancetta, Angas Park figs, fresh figs, Sunbeam chopped nuts and sultanas.
  4. Drizzle with honey and finish with sprigs of rosemary.
  5. Serve with crusty bread, crackers, or warm hot cross buns for an Easter twist 🐰
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