Caramel Walnut Brioche Pudding
Preparation 15 Minutes
Cook 1 hour Minutes
Serves 4-6
Method
Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).
2. Sprinkle dried Mixed fruit and Walnuts evenly over bread.
3. Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.
4. Pour egg mix over Brioche and let soak whilst you make your caramel.
5. In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.
6. Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.
7. Enjoy
# You may like to soak Mixed Fruit in a little Brandy!
Ingredients
6 Eggs
1 teaspoon Vanilla Paste
1/3 cup Caster Sugar
1 cup Thickened Cream
1 cup Milk
700g loaf Brioche buttered
1 teaspoon Cinnamon
½ cup Sunbeam Mixed Dried Fruit
1 can condensed milk
1 tablespoon Golden Syrup
65g butter
½ cup Sunbeam Walnuts, Diced
Recipe Collection
Choc Sultana Hot Cross Bun
Preheat oven to 200°C
- Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
- Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
- Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
- Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
- Turn onto a wire rack, serve hot with butter, if desired
Easter Rocky Road
Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.
Christmas Cake
I. Start by preheating your oven to 16O°C on the fan-bake setting
2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)
3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.
4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder
5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.
6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.
7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)
8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.
9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!
Recipe Credit: @recipearce
Banana Date Loaf
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
Lemon Friands
- Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
- Combine icing sugar, almond meal and flour in a large mixing bowl.
- In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
- Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.
Fruit & Maple Chocolate Cupcakes
To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.
In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.
To make the buttercream, use an electric beater to whisk butter until smooth and creamy. With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.
Decorate cupcakes with the buttercream.
