Gingerbread Almond Wreath

Preparation 25 Minutes

Cook 40 Minutes

Serves 12

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Method

  1. Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.

  2. Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.

  3. Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.

  4. Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

Ingredients

250g butter, diced and softened

1¼ cups brown sugar

4 extra large eggs

2 cups SUNBEAM Almond Meal

1 cup desiccated coconut

½ tsp bicarbonate of soda

1 tbsp ground ginger

2 tsp mixed spice

1 cup SUNBEAM Currants

½ cup SUNBEAM Sultanas

¼ cup SUNBEAM Flaked Almonds

Rosemary sprigs and raspberries, for serving

Recipe Collection

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.

Mini Fruit Mince Tarts

To make the fruit mince filling, add all ingredients to a large bowl, mix well, cover and allow to soak for at least 1 hour.  

To make the pastry, add the flour, ginger, cinnamon, butter and sugar into a food processor and blitz until the mixture resembles breadcrumbs. Whisk the egg and chilled water together in a small bowl, then slowly add to the food processor while it’s running until the mixture comes together into a dough. Remove from the food processor and shape into a disc. Wrap in cling wrap and place into the fridge to chill for at least 2 hours, or overnight.  

Preheat oven to 160℃. 

Remove from the pastry from the fridge and roll out to a thin 0.3mm dough. Cut into 7cm circles using a cookie cutter or other round object, then place into lightly greased mini muffin tins (30ml capacity). Scoop the fruit mince between the pastry cases. Cut stars from the remaining pastry and place on top of each fruit pie. Brush with milk. 

Place into the oven and bake for 25 minutes until golden brown. Remove and place onto wire racks to cool.  

Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Baked Spiced Cauliflower Salad

  1. Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
  2. Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
  3. Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.

Spiced Meatloaf

Combine all ingredients except capsicum throughly. Place half of the sliced capsicum decoratively over the base of a loaf pan approximately 23cm x 9cm.

Gently spoon half the meat mixture on the capsicum.

Place remaining capsicum slices on top then spoon on remaining meat mixture, pressing meatloaf down firmly.

Bake in a moderate oven for 40 minutes or until cooked when tested.

Delicious served with a brown onion gravy.
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