Pumpkin Feta Scones

Date Cookies

1. Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
2. Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.

Smoked Eggplant Dip

Pre-heat oven to 180°C (160°C fan-forced).

1.  Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through. 
2. When cool, peel skin away from eggplants, discarding stems and juices.
3. Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings. 
4. Combine currants with sherry vinegar and set aside for 10 minutes.
5. For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

Christmas Fruit Pudding

1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.

2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition

3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.

4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.

5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.

6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.

7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Chocolate Bunny Cakes (Gluten Free)

1. Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
2. Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
3. Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
4. For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.

Banana Date Pancakes

1. Combine flour, baking powder and sugar in a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

Layered Caramel Cake with Christmas Fruit Cream

Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.

Step 2: Caramel Ganache.  In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.

Step 3: Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.

Step 4: Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.

Garnish with any leftover ganache and cream and top with seasonal fresh fruits.