Carrot & Sultana Tray Bake

Preparation 20 Minutes

Cook 30 Minutes

Serves 12

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.

2. Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.

4. For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.

Ingredients

¾ cup self-raising flour

½ cup wholemeal flour

¾ cup raw sugar

½ tsp baking powder

1 tsp cinnamon

3 extra large eggs

¾ cup sunflower oil

1 cup grated carrot

¼ cup SUNBEAM Sultanas

125g light cream cheese, chopped

1½ tbsp honey

¼ cup SUNBEAM Walnuts, chopped

Recipe Collection

Chocolate Hazelnut Fudge

  1. Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
  2. Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
  3. For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.

Sweet Treats

Preheat the oven to 170°C. Line a large baking tray with baking paper.

  1. 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.
  2. Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
  3. Allow to cool completely before serving with milk or a good dollop of yoghurt.

Classic Christmas Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
  6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Hot Cross Bun Loaf

Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined. 

Add in melted butter, warm milk, egg, sultanas and currants. 

Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and then shape it into a loaf. 

Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size. 

Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees. 

Cross Method 

Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times. 

Bake in the oven for 35 minutes, or until it sounds hollow when you tap it. 

Let cool on a baking rack for 15-20 minutes.  

Drizzle Method 

Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm. 

Hummingbird Christmas Cake

Preheat 170ºC (150ºC fan).  Grease and line 2 x 17cm round cake tins.

Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl.  Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined.  Divide evenly among the two pans then bake for 35 mins.  Allow to cool completely in tins before turning out.

To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.

To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top.  Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
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