Plum Clafoutis
Preparation 10 Minutes
Cook 35 Minutes
Serves 4-6
Method
- Pre-heat oven to 190°C (170°C fan-forced). Cut plums in half and remove stone. Cut each half into thirds and toss with the sugar and juice. Arrange in the base of a shallow baking dish.
- Combine icing sugar and almond meal in a large mixing bowl. In a separate bowl whisk the egg whites until frothy. Add to the almond mix with the butter and vanilla, Mix until well combined and pour over the plums. Bake for 35 minutes, until mixture is golden and cooked.
Ingredients
4 large plums (or 6 small plums)
1 tbsp brown sugar
1 tbsp orange juice
1 cup icing sugar mixture
1 cup SUNBEAM Almond Meal
4 egg whites
160g butter, melted
½ tsp vanilla extract
Recipe Collection
Cherry Ripe Slice
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Sunshine Pudding
Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.
- Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.
- Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered for ten minutes, stirring occasionally. Allow to cool and puree.
- Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well between each addition.
- Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper round.
- Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string.
- Place a wire rack onto the base of a large saucepan, a third filled with water and bring to the boil. Carefully place pudding onto rack, making sure the water comes about halfway up basin. Cover and simmer for 6 hours, topping up water when needed. Remove from saucepan and stand for 10 minutes before turning out.
- Serve with cream, custard or ice-cream if desired.
Candied nuts decoration:
- Place sugar and water in a medium, heavy-based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled.
- Working quickly, drop macadamias one at a time into the toffee and toss with a fork to coat, remove and place on a tray lined with baking paper. Repeat with remaining macadamias.
- Decorate the top of the pudding and serve.
Mini Easter Panettone
In a medium bowl, whisk together the eggs, yolk and vanilla.
In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.
Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.
Stir in the butter, sultanas and mixed fruit. Mix until combined.
Divide the dough into 12 equal pieces and put into prepared cases.
Cover again and let rise for a further ½ hour.
Brush the tops with milk and bake for 25 mins or until cooked through and golden.
Cool on tray.
Meanwhile, make the icing.
In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.
Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Custard-stuffed Hot Cross Doughnuts
Gluten Free Cake
Preheat oven to 160°C
- Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
- Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
- Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.