Frozen Cheescake Pudding
Preparation 30 Minutes
Cook 4 hours Minutes
Serves 6-8
Method
Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.
Line an 8-cup-capacity metal pudding basin with plastic wrap.
Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.
Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.
Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.
Decorate with Raspberries, Strawberries and Mint. Serve immediately.
Ingredients
1/3 cup Sunbeam Mixed Fruit
1/3 cup Angas Park dried cranberries
4 tbsp brandy (see notes)
500g cream cheese, softened
1 litre vanilla ice-cream
2/3 cup bottled fruit mince
80g Sunbeam pistachio kernels, roughly chopped
100g Sunbeam Almonds
1/2 x 250g packet gingernut biscuits
40g salted butter, melted
1/2 x 205g bottle milk chocolate shell topping, to decorate
1/2 cup raspberries & strawberries, to decorate
Fresh mint leaves, to decorate
Recipe Collection
Caramel Walnut Brioche Pudding
Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).
2. Sprinkle dried Mixed fruit and Walnuts evenly over bread.
3. Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.
4. Pour egg mix over Brioche and let soak whilst you make your caramel.
5. In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.
6. Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.
7. Enjoy
# You may like to soak Mixed Fruit in a little Brandy!
Chocolate Easter Nests
Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.
Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
Christmas Bomb Alaska
Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)
Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.
Line a tall dariole mould or similar with plastic wrap
Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.
Return mould to the freezer & freeze for 5 hours or till firm.
Beat egg whites and sugar until stiff peaks form.
Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.
Dark Chocolate Rocky Road
- Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
- Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
- Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
- Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.
Honey Roast Chicken with Nutty Stuffing
Preheat the oven to 220c on fan-forced.
Combine stuffing ingredients in a food processor until roughly chopped.
Remove stems from rosemary and combine with honey, olive oil in a small bowl.
Fill chicken with nutty stuffing and roast chicken for 20 mins.
Remove chicken after 20 mins and cover outside with honey glaze, season with salt.
Cook for a further 25 mins on 180c until golden
Chocolate Fudge Cookies
- Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
- Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
- Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
- Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
- For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.
