Classic Christmas Pudding

Preparation 60 Minutes

Cook 6 hours Minutes

Serves 10

Print Recipe Share

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 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.

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 supgar, 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 Slivered Almonds

300mL dollop cream

1/4 maple syrup

Recipe Collection

Spiced Lamb Meatballs with Currants

  1. Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
  2. Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
  3. Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.

Chocolate Raisin Brownies

Preheat oven to 180°C.

  1. Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
  2. Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.

HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Macadamia Nut Cookies

Preheat oven to 180℃ and line a few large baking trays with baking paper 

Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.   

Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.  

Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.  

 Remove from the oven and allow to cool and set slightly before transferring to a wire rack.  

Fancy Fruit and Nut Cake

Preheat oven to 150°C

  1. Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
  2. Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
  3. Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
  4. Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
  5. Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
  6. Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
  7. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.

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.

     
More Recipes

Join Our Recipe Club