Fruit Mince

Preparation 15 Minutes

Cook 5 Minutes

Serves 1 Litre

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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

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
  4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

Cauliflower & Currants Salad

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.

2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.

3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve. 

Sunbeam Banana Bread with Sultanas

Preheat oven to 180°C (160°C fan-forced). Grease a 15cm x 25cm loaf pan; line base with baking paper.
Beat butter and sugar in small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to large bowl; using wooden spoon, stir in sifted dry ingredients, banana, sultanas and milk. Spread mixture into pan
Bake cake about 50 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool.

Toast & enjoy!

Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.

Peanut Butter Bites

  1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
  2. Divide and roll into 25 balls and place on top of skewer.
  3. Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.

Spiced Lemon Cake

Pre-heat oven to 180°C (160°C fan-forced).

  1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Cherry Dark Choc Biscotti

Preheat oven to 180ºC (160ºC fan).  Line a large oven tray with baking paper.

In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs.  Whisk until pale and fluffy.  Add both flours, nuts, sultanas and cherries and stir to combine. 

Lightly dust a clean work surface with flour.  Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log.  Transfer to prepared tray, flatten the tops slightly then bake for 30 mins.  Remove tray from oven and allow logs to cool for 20 mins.  Reduce oven temperature to 140ºC.

Use a serrated knife to diagonally cut slices, about 5mm thick.  Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry.  Transfer biscuits to a wire baking rack to cool completely.

Place chocolate in a microwave safe bowl and melt according to packet instructions.  Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess.  Sprinkle extra almonds over the chocolate to decorate.

Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
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