Fruit Cake Scrolls
Preparation 25 MINS + Resting Time
Cook 30
Serves 8
Method
Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer. Tightly roll dough up, starting from the shorter side. Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.
Ingredients
1 cup Sunbeam Mixed Fruit
80g unsalted butter, softened
½ cup coconut sugar
2 teaspoons cinnamon
½ teaspoon ground nutmeg
100g dark chocolate, melted, to serve
Dough
185ml warm milk, plus extra milk to brush
7g sachet dried yeast
50g caster sugar
1 egg, plus 1 egg yolk, at room temperature
55g unsalted butter, softened, cut into 1cm pieces
400g plain flour, sifted
¼ teaspoon salt
Recipe Collection
Sultana & Date Scones
Hot Cross Bun Choc Truffles
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.
Add melted chocolate mixture to the food processor and blend until combined. Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.
Spoon mixture into 2 tablespoon sized portions then roll into balls. Roll in cocoa powder, dusting off excess powder. Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted. Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
Hot Cross Bun Waffles
Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
Drizzle with chocolate sauce and serve.
Roasted Cauliflower Steak with Cashew Cream
Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.
While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
Sticky Currant, Walnut & Ginger Puddings
Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.
In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.
Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.
To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.
Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.
Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.
Tips
Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.
If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.
Banana Date Loaf
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
