Choc Sultana Hot Cross Bun

Preparation 105 Minutes

Cook 30 Minutes

Serves 12

Print Recipe Share

Method

Preheat oven to 200°C

  1. 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.
  2. 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.
  3. Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
  4. Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
  5. Turn onto a wire rack, serve hot with butter, if desired

Ingredients

4 cups plain flour

2 tsp mixed spice

2 tsp cinnamon

125g butter, softened

2 x 7g sachets dry yeast

½ cup castor sugar

250g Sunbeam Sultanas

80g Sunbeam Currants

250g milk chocolate dots, chopped

250ml warm milk

2 eggs, lightly beaten

Flour paste for crosses:

1/3 cup water

½ cup plain flour

1 tbs castor sugar

Recipe Collection

Lemon Friands

  1. 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.
  2. Combine icing sugar, almond meal and flour in a large mixing bowl.
  3. 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.
  4. 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.

Sunbeam White Christmas

Line a 30cm x 20cm (base) baking pan with baking paper.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).

Fold in the remaining ingredients.

Pour mixture into the prepared pan, pressing down with a large metal spoon.

Refrigerate for 4 hours or until set.

To Serve:

Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Roast Pork with Pistachio Stuffing

Pat the pork belly dry with a paper towel, then score the rind at 1cm intervals.  

To make the Pistachio Stuffing, melt the butter in a medium saucepan over low-medium heat. Add the shallot, lemongrass, garlic, ginger and chilli flakes. Cook, stirring for 3-4 minutes until softened. Then add the remaining ingredients. And cook, stirring, until pistachios are lightly golden. Remove from the heat and allow to cool. Then stir in the lemon zest and parsley leaves.  

Butterfly the pork belly, leaving one edge intact. Spoon the Pistachio Cranberry Stuffing inside the pork and then roll up. Secure the pork with kitchen twine. Place pork into the fridge overnight (or for 12 hours) to allow the skin to dry up and the pork meat to take on the stuffing flavour.   

Preheat the oven to 180℃ fan force.  

Place pork onto a wire rack and into a roasting tin. Rub the oil over the pork belly skin and sprinkle over salt. Place into the middle of the oven and roast for 30 minutes. Turn heat down to 160℃ and continue to cook for 2 hours to slowly cook the pork meat. Then, to finish, turn the oven up to the highest grill setting and continue cooking for 2-4 minutes until skin has turned to crackling – you may need to use tongs to rotate the pork a few times to brown all sides evenly. 


Remove from the oven and allow to rest for 10 minutes, before carving.  

 

Spiced Lamb in Lettuce Cups

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Stuffed Baked Apples

  1. Pre-heat oven to 180°C (160°C fan-forced).
  2. Cut a 2cm slice off the top of each apple and set aside. Using a spoon or melon scoop, scoop out the core of the apple. Place apples into a baking dish.
  3. Combine the raisins, walnuts, sugar, butter and spice. Using finger tips, mix it all together until a rough mixture has formed. Spoon into the cavity of each apple and bake for approx 25 minutes until apples are tender. If using the tops of the apples, add to the oven half way through cooking time and serve these with the baked apples.
More Recipes

Join Our Recipe Club