Rocky Road
Preparation 15 Minutes
Cook 2 hours Minutes
Serves 6
Method
Grease and line the base and sides of a 20cm square baking tin.
Mix together raisins, cherries, marshmallows and pistachios. Pour 1 cup of the mixture into the base of the prepared tin.
Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted. Allow to cool for about 5 mins before adding the remaining fruit and nut mixture. Toss to coat then pour into the prepared tin, gently flattening the surface. Refrigerate until firm (about 2 hours).
Remove from tin and slice into 4 long rows. Wrap in cellophane for Christmas gifting.
Ingredients
80g Sunbeam Raisins
100g Sunbeam Glacé Cherries
200g mini pink and white marshmallows
200g shelled pistachios, toasted
400g high quality milk chocolate
30g butter, plus extra to grease tin
Recipe Collection
Pumpkin Macadamia Salad
Preheat oven to 180ºC.
- Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
- Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ¼ to 2 ½ hours 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 baking rack to remove and allow to cool completely.
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat. Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine. Increase heat to high and continue to stir until the sugar dissolves. Reduce heat to medium then cook for a further 4 mins without stirring. Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ºC (130ºC fan). Grease and line a 23cm square baking tin.
Add eggs to the cooled mixture and stir. Add flour and spices and stir well to combine. Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Check your cake every hour to ensure it is not browning too quickly on top. If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove. To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.
Easter Chickens
- Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
- Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
- Combine coconut and food colouring, tossing until well distributed.
- Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.
Apricot & Sunmuscat Sultana Bread & Butter Pudding
Cut bread into 3 cm cubes. Layer bread and sultanas over base of a 2 litre baking dish, drizzle with 2 Tbsp of the melted butter, and toss gently.
In a bowl or large jug, whisk eggs until smooth. Add jam, milk, 1/3 cup sugar, cinnamon, nutmeg, salt, and vanilla to the jug. Whisk again until all ingredients are well incorporated.
Pour egg mixture over bread cubes. Gently press with a spoon to submerge the bread in the liquid. Set aside for 15 mins while oven preheats.
Preheat oven to 200°C. Drizzle pudding with remaining 1 Tbsp butter and extra 1 Tbsp sugar.
Bake for 35 – 40 minutes, or until top is golden and puffed, but still just-wobbly in the centre. Cover loosely with foil in the last 15 minutes, if browning too quickly.
Cool 10 mins before cutting. Serve warm or at room temperature, with custard and fresh berries.
Tips
Milk and butter can be substituted with diary free versions if preferred.
Apricot jam can be substituted with orange marmalade.
If bread is fresh, leave on bench for an hour or two once diced, to dry out slightly.
Roasted Peach Parfait with Gingerbread Granola
For the granola
Preheat the oven to 180℃.
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.
Notes
Granola will store in an airtight container or jar for up to 2 weeks.
For the Peaches
Preheat the oven to 180℃.
Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.
Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.
To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.
