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

Beef Crostini Sunmuscat Relish

This appetiser is nice way to begin a Christmas meal.

For the relish. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add Sunmuscats, port, vinegar, chilly, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. stir in chopped thyme, celery, salt, and pepper.

To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sunmuscat-port relish. Garnish with micro herbs.

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.

Sultana & White Chocolate Shortbread

Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour, when almost combined add the sultanas, choc chips & continue to beat with the flat beaters until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand it will take approximately 4 minutes of kneading.
Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight.
Remove the dough from the fridge, and if very firm, gently knead, place the dough between 2 sheets of parchment paper and roll to ¼ inch thickness, cut out with your feastive cookie cutters, place on the prepared cookie sheets. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.
Pre-heat the oven to 160C. Line 1 or 2 cookie sheets with parchment paper.
Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie sheet then move to a wire rack to cool completely.
Enjoy!

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.

Mini Indulgent Puddings

Preheat oven to 150°C

  1. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
  3. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
  4. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Hot Cross Bun Loaf

Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined. 

Add in melted butter, warm milk, egg, sultanas and currants. 

Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and then shape it into a loaf. 

Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size. 

Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees. 

Cross Method 

Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times. 

Bake in the oven for 35 minutes, or until it sounds hollow when you tap it. 

Let cool on a baking rack for 15-20 minutes.  

Drizzle Method 

Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm. 
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