Chocolate Easter Nests

Orange & Olive Oil Almond Cakes (Gluten Free)

1. Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
2. Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
3. In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
   For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Chocolate Easter Nests

Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.

Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.

Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.

Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.

Sunshine Pudding

Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.

1. Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.
2. Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered for ten minutes, stirring occasionally. Allow to cool and puree.
3. Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well between each addition.
4. Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper round.
5. Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string.
6. Place a wire rack onto the base of a large saucepan, a third filled with water and bring to the boil. Carefully place pudding onto rack, making sure the water comes about halfway up basin. Cover and simmer for 6 hours, topping up water when needed. Remove from saucepan and stand for 10 minutes before turning out.
7. Serve with cream, custard or ice-cream if desired.

Candied nuts decoration:

1. Place sugar and water in a medium, heavy-based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled.
2. Working quickly, drop macadamias one at a time into the toffee and toss with a fork to coat, remove and place on a tray lined with baking paper. Repeat with remaining macadamias.
3. Decorate the top of the pudding and serve.

Handmade Chocolate Bars

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!

Date Cookies

1. Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
2. Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.