Christmas Fruit Pudding

Preparation 1 hour

Cook 6 hours

Serves 10

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Method

  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 expansion of 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.

Ingredients

700g SUNBEAM Mixed Fruit roughly chopped

1/2 cup brandy

2 tsp grated lemon rind

1 tbsp grated orange rind

1 green apple, peeled & grated

250g butter, softened

1 cup brown sugar, firmly packed

1/4 cup golden syrup

4 eggs, lightly beaten

2 1/2 cups fresh white breadcrumbs

1 cup self raising flour

2 tsp mixed spice

1 tsp cinnamon

1 tsp nutmeg

110g SUNBEAM Silvered Almonds

300mL dollop cream

1/4 maple syrup

Recipe Collection

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

White Chocolate & Almond Tarte with Sherry Soaked Currants

  1. Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.

  2. Combine currants, sherry and orange rind. Set aside.

  3. For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.

  4. For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.

  5. Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
  6. Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.

Sunbeam Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Fruit & Nut Log Salami

In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.

Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.

Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.

Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.

To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.

Fruit Nut Fudge Brownie

  1. Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
  2. Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
  3. Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
  4. Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
  5. Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.

Christmas Cake

I. Start by preheating your oven to 16O°C on the fan-bake setting

2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)

3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.

4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder

5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.

6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.

7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)

8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.

9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!

Recipe Credit: @recipearce
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