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
Broccolini and Beans
- Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
- In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.
Apple, Pear & Sunmuscat Filo Tart
Preheat oven to 200ºC (fan forced 180ºC). Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well. Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray. Brush evenly with melted butter, sprinkle over ¼ of the nut mixture. Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture. Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden. Cut into slices and serve with rocket.
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Gingerbread Granola
Preheat the oven to 180℃.
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.
Notes
Granola will store in an airtight container or jar for up to 2 weeks.
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.
Fruit & Nut Clusters
- Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds with coconut and sultanas.
- Heat honey and pour over nut mix, combine well.
- Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.
