Christmas Fruit Pudding

Traditional Christmas Puddings

1. Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
2. Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition.  Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
3. Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper.  Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
4. 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 large pudding and secure tightly with string. Repeat process for small pudding.
5. Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer  the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
6. Serve with custard or cream with a dash of brandy added.

Baby Spring Vegetables

Preheat oven to 180ºC.

1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Pumpkin Fruit Cake

Baked Brie with Fruit & Nuts

Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.

Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180°C for 10 mins, until soft and gooey.

Top with the soaked fruit mixture and a little extra maple syrup.

Serve warm with crusty bread & crackers

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.   

Peanut Butter Bites

1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
2. Divide and roll into 25 balls and place on top of skewer.
3. Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.