Chocolate Puddings with Sherry Raisins

Almond Sultana Florentines

Preheat oven to 160°C.

1. Combine butter and condensed milk in a small bowl.
2. Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
3. Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
4. When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.

Tip: Use damp fingers to shape and flatten biscuits.

Christmas Fruit Cake

Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin. 

Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.

Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.

Set aside to cool.

Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. 

Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.

Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly. 

Bake for 2 hours or until an inserted skewer comes out clean. 

Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely. 

**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.

Christmas Cheesecake

Preaheat oven 160 degrees (140 degrees fan).

1. Brush base and sides of 25cm springform pan with butter.
2. Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
3. Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
4. Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.

To make Toffee

1. Line a baking tray with baking paper. Spread nuts evenly over tray.
2. Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.

Hot Cross Bun Waffles

Cut Hot cross bun in half

Heat your waffle iron and place both halves on the waffle iron to toast

Scoop vanilla ice-cream and place between the toasted bun

Drizzle with chocolate sauce and serve.

Fancy Fruit and Nut Cake

Preheat oven to 150°C

1. Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
2. Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
3. Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
4. Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
5. Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
6. Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
7. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.