Fruit Mince Brownies

Preparation 25 MINS + 2 hrs fruit infusing time

Cook 25

Serves 12 Squares

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Method

In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.

Approx 2 hrs

Preheat the oven to 180Β°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.

Ingredients

200g good-quality dark chocolate (70% cocoa solids), chopped

300g brown sugar

250g unsalted butter, chopped

4 eggs, lightly beaten

1 1/3 cups (200g) plain flour

1/4 teaspoon baking powder

1/3 cup (35g) cocoa, plus extra to dust

1/3 cup (85g) Sunbeam fruit mince

1/2 cup maple syrup

1 teaspoon vanilla paste

1 cup (100g) Sunbeam walnuts, toasted & chopped

Recipe Collection

Traditional Christmas Puddings

  1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
  3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.Β  Spoon mixture into prepared basins
  4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides.Β  Cover and bring to the boil, reduce the heat and cook forΒ  1 ΒΌ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Baked Brie with Fruit & Nuts

 

Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.

Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180Β°C for 10 mins, until soft and gooey.

Top with the soaked fruit mixture and a little extra maple syrup.

Serve warm with crusty bread & crackers

Baby Spring Vegetables

Preheat oven to 180ΒΊC.

  1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
  2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Tomato & Raisin Chutney

  1. Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
  2. Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.

Β Once opened, store chutney in the refrigerator.

Apple, Pear & Sunmuscat Filo Tart

Preheat oven to 200ΒΊC (fan forced 180ΒΊC).Β Β 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.Β Β Reserve 1/3 cup of this mixture.

Lay 1 sheet of filo onto prepared tray.Β Β Brush evenly with melted butter, sprinkle over ΒΌ of the nut mixture.Β Β Brush a second sheet with butter and arrange on top, repeat with another ΒΌ of the nut mixture.Β Β 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.Β 

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.Β Β Cut into slices and serve with rocket.

Hot Cross Bun Loaf

Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined.Β 

Add in melted butter, warm milk, egg, sultanas and currants.Β 

Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.Β 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.Β 

Knock the air out of the dough and then shape it into a loaf.Β 

Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size.Β 

Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.Β 

Pre heat oven to 180 degrees.Β 

Cross MethodΒ 

Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times.Β 

Bake in the oven for 35 minutes, or until it sounds hollow when you tap it.Β 

Let cool on a baking rack for 15-20 minutes.Β Β 

Drizzle MethodΒ 

Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm.Β 
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