Hot Cross Muffins
Preparation 10 Minutes
Cook 20 Minutes
Serves 15
Method
- Preheat oven to 200Β°C. Grease and line a 12 hole muffin pan. Sift flour, mixed spice and cinnamon into a large Combine the egg, milk and butter in a jug. Pour into a well in the centre of the flour mixture. Stir until just combined.
- Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely
- Place the icing sugar in a small bowl. Gradually stir in water to make a thick icing. Pipe a cross onto each muffin and set aside until the icing is set.
Ingredients
2 cups self-raising flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 cup brown sugar
3/4 cup Sunbeam Sultanas
1/2 cup Sunbeam Mixed Fruit
2 eggs, lightly whisked
3/4 cup milk
100g unsalted butter, melted
1/2 cup icing sugar mixture
2 teaspoons water
Recipe Collection
Easter Chocolate Nests
Preheat oven to 180Β°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
Fruit Mince Brownies
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.
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins.Β Β Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat.Β Β Not letting the milk come to a boil, stir until warmed.Β
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.Β
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated.Β Β The custard will thicken, continue to whisk until smooth.Β Β Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ΒΊC (170ΒΊC fan).Β Β Line 2 large baking trays with baking paper.Β
In a medium saucepan, combine butter and sugar with 250ml water.Β Β Stir over a medium-high heat until the water begins to boil and the butter has melted.Β Β Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine.Β Β The mixture will begin to resemble a dough β return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan.Β Β Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment.Β Β Add vanilla bean paste and 1 egg and whisk until just combined.Β Β Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip.Β Β Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray.Β Β Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden.Β Β In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard.Β Β Arrange in a wreath shape on a large, round serving platter.Β Β Decorate with cherries, raspberries and mint leaves.Β Β Generously drizzle with chocolate sauce to serve.
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
NoteΒ | 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.
Macadamia and Cacao Balls
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Reindeer Raisin Bites
- Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball.Β Repeat with the remaining mixture.
- Roll balls in the chocolate sprinkles to coat.
- Cut pretzels in half and insert 2 into each ball for antlers.
- Just below the antlers, insert slivered almond to form reindeerβs ears.
- Use white icing to stick anΒ Ovalteenie to each ball to form a snout.
- Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
- Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
- Refrigerate for a further hour to set the icing. Serve cold.
