Date & Raisin Liquor Truffles

Crunchy Apple Slaw

1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Currant & Apple Crumble

Preheat oven to 180°C.

For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.

Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.

In a separate bowl place apples, currants, caster sugar and stir well to coat.

Tip into a 1.5L baking dish, then scatter over the crumble topping.

Sprinkle the crumble with flaked almonds.

Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy

Choc Date Balls

1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Layered Caramel Cake with Christmas Fruit Cream

Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.

Step 2: Caramel Ganache.  In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.

Step 3: Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.

Step 4: Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.

Garnish with any leftover ganache and cream and top with seasonal fresh fruits.

Twisted Christmas Bread Wreath

Self-Saucing Chocolate Pudding

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
2. Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
3. In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
4. For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.