Date & Raisin Liquor Truffles
Preparation 15 Minutes
Cook SET TIME: 1 1/2 HRS Minutes
Serves 20 balls
Method
Place the dates, raisins and liqueur in a small food processor and process to combine.
Place the mixture in a bowl with the melted chocolate and mix to combine.
Refrigerate for 30 minutes or until just set.
Using a tablespoon, roll the mixture into balls.
Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.
Makes 20. Store in refrigerator and bring to room temperature when you serve.
Ingredients
1 1/4 cups (345g) Angas Park pitted dates, chopped
1/2 cup (75g) Sunbeam raisins
1 tablespoon hazelnut liqueur
200g dark chocolate, melted
1 cup (80g) Sunbeam flaked almonds, chopped
Recipe Collection
Bread and Butter Pudding
Pre-heat oven to 180°C (160°C fan-forced).
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Combine sultanas and juice in a small bowl and set aside.
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In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.
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Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.
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Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds.
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Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.
Christmas Pudding
Greese 2 small or 1 large basin.
Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.
Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.
Choc Sultana Hot Cross Bun
Preheat oven to 200°C
- Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
- Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
- Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
- Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
- Turn onto a wire rack, serve hot with butter, if desired
Twisted Christmas Bread Wreath
Chutney for Glazed Ham
Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar.
Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally.
The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan.
Leave to cool, then pour into sterilised jars
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
