Chocolate Raisin Pudding

Preparation 20 Minutes

Cook 10-12 Minutes

Serves 6

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Method

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Ingredients

1/2 cup SUNBEAM Raisins

40ml port

100g dark chocolate, chopped

100g butter, chopped

2 extra large eggs

1 egg yolk

1/2 cup brown sugar

1/3 cup plain flour

Cream or ice-cream, for serving

Recipe Collection

Family Fruit Mince Tart

  1. 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.

     

Roasted Beetroot Salad

  1. Pre-heat oven to 200°C (180°C fan-forced). Wrap each beetroot in foil, place on a tray and bake for approx. 45min-1hour until tender. When cool enough to handle, remove skin from each. Slice into ½ cm thick rounds.
  2. Meanwhile, place hazelnuts onto an oven tray and bake for 4 minutes, add pepitas and thyme and cook a further 4-5 minutes until golden and toasted. Allow to cool.
  3. Whisk together the oil, vinegar and sugar, season well.
  4. Arrange salad greens, sliced beetroot and cheese onto serving platter. Sprinkle with toasted hazelnuts and pepita mixture and drizzle with dressing. Season well.

Salted Caramel Easter Scrolls

  1. Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
  2. Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
  3. Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
  4. Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
  5. Preheat oven to 180ºC (160ºC fan).
  6. Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
  7. Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.

Almond Mandarin Cake

  1. Put the whole mandarins in a saucepan, cover with cold water and bring to the boil. Simmer for 45 minutes or until tender when tested with a skewer, topping up water as necessary. Drain, cool to room temperature, cut in half and remove any pips.
  2. Preheat oven to 160°C and line the base of a lightly greased 20cm springform cake pan with baking paper.
  3. Blend the cooled mandarins, eggs and sugar in a food processor until well combined. Add the almond meal, baking powder and orange blossom water (if using) and pulse until combined.
  4. Pour the mixture into the prepared pan and sprinkle with almonds. Bake for 1 hour 10 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from the oven and cool for 15 minutes before removing to a wire rack to cool completely.

Classic Christmas Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
  6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

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.
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