Fruit Mince
Preparation 15 Minutes
Cook 5 Minutes
Serves 1 Litre
Method
Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min.
Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mince made ahead can be used for so many great Sunbeam Recipes!
Ingredients
1 CUP (150g) Sunbeam Currants
2 CUPS (300g) Sunbeam Mixed Fruit
½ CUP (80g) Angas Park Apricots, diced
1 CUP (140g) Angas Park Cranberries
⅓ CUP (55g) Angas Park Mixed Peel
370g Apricot Jam
1 CUP (250ml) Spiced Rum
2 tsp Mixed Spice
Recipe Collection
Mini Fruit Tarts
Preheat oven to 200°C.
Add fruit mince in an even layer into tart case.
Cut out star shapes from shortcrust sheet.
Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.
Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.
Burnt Honey and Macadamia Semifreddo
- Line a 2L freezer-safe container with baking paper.
- In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
- Combine all eggs, vanilla, sugar and salt in a heatproof bowl. Bring a saucepan of water to a simmer, place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
- Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
- Serve generous scoops in waffle cones.
Chocolate & Prune Pudding
- Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
- Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
- Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
- Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
- For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
- For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
- For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.
Self-Saucing Chocolate Pudding
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
- Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
- In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
- For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.
Chocolate Raisin Brownies
Preheat oven to 180°C.
- Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
- Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.
HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.
Easter Carrot & Sultana Cake
Preheat oven to 180C. Grease and line two 20cm cake tins.
In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.
In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.
Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)
Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.
Meanwhile, prepare the icing.
In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.
Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.
Decorate with topping of choice.
