Frozen Christmas Pudding
Preparation 15 MINS + cooling
Cook
Serves 12
Method
Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.
Use muslin to line the inside of a 1.75L capacity pudding basin.
Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.
Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.
You will need a 1.75L pudding basin and muslin for this recipe
You will need to begin this recipe the night before
Ingredients
110g caster sugar
125g Sunbeam Australian Sultanas
100g Angas Park Cranberries
2L good quality vanilla icecream
1 tsp vanilla bean paste
1 tsp ground cinnamon
85g shelled pistachios, toasted and roughly chopped
60ml brandy
Fresh berries and icing sugar, to decorate
Recipe Collection
Mini White Choc Puddings
- Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind.
- Cream butter and caster sugar until light and fluffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition.
- Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine.
- Prepare 8 mini pudding basins (200ml capacity): Cut 8 baking paper circles fitting the top, 8 circles fitting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin.
- Spoon mixture into prepared ¾ cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 – 2cm below the pudding top.
- Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to fill halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy sauce.
Caramel brandy sauce
- Place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring occasionally for 5 minutes or until mixture begins to change to a caramelise. Remove from heat and leave to cool for 10 minutes. Pour in brandy and cream, mix well.
Tip: These puddings can also be steamed in the microwave. Ensure your moulds are microwave safe, cook in microwave on defrost setting for 20 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.
Crispy Chocolate Slice
- Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
- Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.
Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.
Chocolate, Christmas, Gifting, Recipes, Sweet Treats
In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.
Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
Sunbeam Fathers Day Nut Mix
Preheat oven to 160°C
Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.
Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.
In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.
Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.
Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
Rum & Raisin Trifle
Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum. Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.
Pre heat the oven to 140 degrees C.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.
Line a 20cm square cake tin with two layers of non-stick baking paper.
Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.
Cool in the tin. Once the cake has cooled remove from tin and freeze to semi-firm
Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum
Layer custard over fruit cake and repeat cake & custard layers if desired.
Whip caster sugar & thickened cream until stiff and add to trifle
Garnish with rum soaked raisins, and crushed ginger snaps
To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.
Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.
Shape & stand at room temperature until set.
Rainbow Couscous & Sultana Salad
In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.
Combine all dressing ingredients in a jar and shake well.
Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.
Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.
Tips
- Store salad in a covered container in the fridge, for up to three days.
- Couscous can be substituted with cooked and cooled quinoa, if preferred
