Pumpkin Fruit Cake
Preparation 30 Minutes
Cook 90 Minutes
Serves 16
Method
Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.
- Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
- Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
- Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.
Ingredients
500g Sunbeam Mixed Fruit
1 1/2 cups brown sugar
1 tbsp golden syrup
125g butter
1 cup apricot nectar
1 tsp bicarbonate of soda
2 eggs, lightly beaten
1 cup cooked pumpkin, cold and mashed
1 cup plain flour, sifted
1 cup self raising flour, sifted
Recipe Collection
Ricotta & Walnut Tagliatelle
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Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
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Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
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Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.
Classic Christmas Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
- Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
- Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
- Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
- 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 expansionof 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.
- Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Hot Cross Buns
In a small saucepan, heat the milk until just boiling. Pour ¼ cup of the hot milk into a small bowl. Set aside remaining milk.
Add 1 tsp of the caster sugar to the ¼ cup of milk. Sprinkle the yeast of the top and stir. Sit at room temperature until bubbly and doubled in size, approx. 10 min.
Meanwhile, add the butter to remaining reserved hot milk and stir to combine. Set aside to cool to room temperature.
In a large bowl, place flour, bicarb, cinnamon, nutmeg and salt. Make a well in the centre. Pour in the milk and butter mix. Stir. Then add the yeast mix. Stir to combine. Add the egg. Continue to stir until a sticky dough forms.
Tip onto a lightly floured clean surface, and knead until it becomes a smooth dough, about 5 mins.
Place the dough into a large oiled bowl. Cover with cling film, sprayed with oil and leave to rise in a warm place for 1 hour or until it has doubled in size. Add the sultanas, mix again, and recover. Rest again in a warm place for another hour.
Meanwhile, preheat the oven to 200C. Grease and line a baking tray with baking paper.
Divide the dough into 12 pieces and roll into balls on a lightly floured surface.
Arrange onto prepared tray, leaving a 2cm space between each ball. Spray with oil, cover and rest for 30-60 mins, or until dough has risen again.
For the paste:
In a small bowl, combine flour and icing sugar. Gradually add water, 1 tbspn at a time, until a paste forms.
Using a piping bag with a small nozzle (or a small snap lock bag with the corner snipped) fill with the paste and pipe along the centre of each row of rolls. Turn the tray and repeat this across the centre of the rolls to form a cross.
Bake on the middle rack in the oven for 20 mins or until golden.
Gently heat the jam to melt to a syrupy consistency. Brush the tops of the warm buns to glaze.
Serve warm or at room temperature.
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
Salted Caramel Easter Scrolls
- Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
- Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
- Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
- Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
- Preheat oven to 180ºC (160ºC fan).
- Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
- Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.
