Christmas Fruit Pudding
Preparation 1 hour
Cook 6 hours
Serves 10
Method
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
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Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition
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Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
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Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
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Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
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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.
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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
Chocolate Fudge Cookies
- Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
- Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
- Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
- Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
- For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.
Christmas Cheesecake
Preheat oven to 180oC (160oC fan). Generously grease a 20cm round, loose-bottom (or springform) tin. Line the base with baking paper.
In the bowl of a food processor, add biscuits. Blitz to a fine crumb. Add 250g of the melted butter and blitz until just combined. Spoon the mixture into the prepared tin and use a spatula to gentle push half of the mixture up the sides of the tin. Spread remaining mixture evenly over the base (using a drinking glass can help to compact the mixture around the sides and base). Refrigerate.
In the bowl of a stand mixer fitted with a whisk attachment, combine remaining butter with sugar and whisk until combined. With the motor running, add eggs one at a time until incorporated. Scrape down the sides of the bowl and add cream cheese, quark, sour cream and vanilla, whisk until smooth. Add cornflour and mix until incorporated.
Add peel and sultanas and gently fold through the cream mixture, then spoon into the prepared base and smooth the surface.
Bake cheesecake for 10mins then reduce oven temperature to 170°C (150°C fan) and bake for a further 50 mins. Turn off the oven, leaving the door slightly open, allow cheesecake to sit in the oven for a further hour until the edges of the cheesecake feel firm when gently pressed.
Allow the cheesecake to cool completely at room temperature then remove sides of tin and transfer cheesecake to refrigerator to cool overnight.
To make the meringue decoration, place the egg whites and caster sugar in a large bowl and whip into soft peaks. Spoon the meringue on top of the cheese cake and shape with a spatula. Use kitchen blow torch to lightly crisp the outside of the meringue. Serve and enjoy!
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat. Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine. Increase heat to high and continue to stir until the sugar dissolves. Reduce heat to medium then cook for a further 4 mins without stirring. Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ºC (130ºC fan). Grease and line a 23cm square baking tin.
Add eggs to the cooled mixture and stir. Add flour and spices and stir well to combine. Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Check your cake every hour to ensure it is not browning too quickly on top. If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove. To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180℃.
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.
Add in the dry mix ¼ cup at a time, until you form a smooth batter.
Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.
To make the icing: beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.
Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees Celsius
Whisk together your plain flour, baking soda, salt and cinnamon
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.
Let cool completely before decorating with meringue.
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.
