Cherry Ripe Slice

Broccolini and Beans

1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Sunbeam Christmas Pudding

In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.  Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.  Turn off the heat and stir in bicarbonate of soda.  Cover and allow mixture to cool completely overnight.

Soak breadcrumbs in milk until just absorbed.  Add to the mixture with lemon zest, almonds, carrot, flour and spices.  Mix well then stir in eggs, brandy and orange juice. 

Grease the base and sides of a 2L lidded pudding basin.  Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.

Place a trivet into the bottom of a large saucepan and rest the pudding basin on top.  Fill the saucepan with enough boiling water to come half way up the basin.  Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours. 

Check that the pudding is done by gently pressing gently the centre.  If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).

Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.

Chocolate & Hazelnut Meringue

1. Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
2. Set aside half of the hazelnuts and finely chop remaining half.
3. Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed. Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy. Remove bowl from machine and gently fold in the chopped hazelnuts and cocoa with a large metal spoon, until just combined.
4. Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
5. For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
6. For assembly, place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.

Traditional Christmas Puddings

1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.  Spoon mixture into prepared basins
4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
5. Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides.  Cover and bring to the boil, reduce the heat and cook for  1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
6. Remove from water and store well wrapped until Christmas.

Gingerbread Bundt Cake with Maple Fruit Glaze

Preheat oven to 180℃. 

Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.  

Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.   

In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.  

In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.  

Add in the dry mix ¼ cup at a time, until you form a smooth batter.  

 Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.  

To make the icing:  beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.  

 Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.   

Almond Joy Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Feel the joy!