Chocolate Puddings with Sherry Raisins
Preparation 15 Minutes
Cook 30 Minutes
Serves 6
Method
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Pre-heat oven to 160°C (140°C fan-forced). Lightly grease 6 x ¾ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.
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Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.
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Use a small spatula to help remove puddings from pans and serve with custard and cream.
Puddings can be made in advance and re-heated briefly in a microwave to warm through.
Ingredients
180g butter, diced
1 cup brown sugar
250g SUNBEAM Raisins
⅓ cup sherry
2 eggs, lightly whisked
¾ cup self-raising flour
½ cup SUNBEAM Almond Meal
2 tbsp cocoa
½ tsp mixed spice
Thick vanilla custard and dolloping cream, for serving
Recipe Collection
Family Fruit Mince Tart
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Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.
Enclose in plastic wrap; refrigerate 30 minutes.
Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.
Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.
Meanwhile, preheat oven to 200°C.
Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.
Add fruit mince in an even layer over tart base.
Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.
Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.
Shortbread Layered Fruit Mince Butter Cake
Preheat oven to 180°C/350°F.
Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.
Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.
Christmas Cake Gift Jar
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Easter Blondies
Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.
Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.
In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.
Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.
Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.
Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.
Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.
Sultana & Date Scones
Mini Fruit Mince Tarts
To make the fruit mince filling, add all ingredients to a large bowl, mix well, cover and allow to soak for at least 1 hour.
To make the pastry, add the flour, ginger, cinnamon, butter and sugar into a food processor and blitz until the mixture resembles breadcrumbs. Whisk the egg and chilled water together in a small bowl, then slowly add to the food processor while it’s running until the mixture comes together into a dough. Remove from the food processor and shape into a disc. Wrap in cling wrap and place into the fridge to chill for at least 2 hours, or overnight.
Preheat oven to 160℃.
Remove from the pastry from the fridge and roll out to a thin 0.3mm dough. Cut into 7cm circles using a cookie cutter or other round object, then place into lightly greased mini muffin tins (30ml capacity). Scoop the fruit mince between the pastry cases. Cut stars from the remaining pastry and place on top of each fruit pie. Brush with milk.
Place into the oven and bake for 25 minutes until golden brown. Remove and place onto wire racks to cool.
