Gingerbread Almond Wreath

Mini Bombe Alaskas

Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*

Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt).  Add fruit, nuts and sherry and use a spatula to mix well.

Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.

Slice the madeira cake horizontally into three big slices, about 2cm thick.  Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices. 

To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.  Whisk until stiff peaks form.

One at a time, carefully remove an icecream from the mould and place on top of a cake round.  Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden.  Serve and repeat with remaining prepared icecreams.

Apple Pie with Raisins

Pre-heat oven to 200°C (180°C fan-forced).

1.  Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.

2. Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.

3. Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.

4.  Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.

Sunbeam Traditional Fruit Cake

You will need a 21cm round tin for this recipe (base measurement)

1. Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
2. Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
3. Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.

TIP: Liquor can be substituted with flavoured syrup or orange juice.

Optional cinnamon burnt buttercream:  Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour.  Pour the butter and milk solids into a heatproof bowl and refrigerate until hard.  Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy.  Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.

Spiced Lamb Meatballs with Currants

1. Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
2. Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
3. Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.

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.  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.  Cover and bring to the boil, reduce the heat and cook for  1 ¼ 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.

Nut Crusted Cheese Log

Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.

Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.

Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)

Serve with your favourite crackers.