Rum & Raisin Trifle
Preparation 30 Minutes
Cook 30 Minutes
Serves 12
Method
Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum. Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.
Pre heat the oven to 140 degrees C.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.
Line a 20cm square cake tin with two layers of non-stick baking paper.
Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.
Cool in the tin. Once the cake has cooled remove from tin and freeze to semi-firm
Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum
Layer custard over fruit cake and repeat cake & custard layers if desired.
Whip caster sugar & thickened cream until stiff and add to trifle
Garnish with rum soaked raisins, and crushed ginger snaps
To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.
Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.
Shape & stand at room temperature until set.
Ingredients
Rum Fruit Cake
1 ¼ cup SUBEAM Sultanas
3 cups SUNBEAM Raisins
¾ cup SUNBEAM Currants
2/3 cup SUNBEAM Mixed Fruit
2/3 cup SUNBEAM Mixed Fruit
¾ cup Angas Park chopped dates
1 cup Sunbeam slivered almonds
2 ¼ cups plain flour, sifted
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 cup Bundaberg Rum (+ 2 – 3 tbls, extra)
250g softened butter
1 ¼ cups brown sugar
4 eggs
Trifle
600ml Thickened Cream
2 tbsp caster sugar
2 cups Thick chilled custard
1 cup Sunbeam Raisins soaked in rum
Spun Sugar
1 cup white sugar
1/2 cup water
Ginger Snaps to Garnish
Recipe Collection
Lamb Rogan Josh
- Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
- Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
- Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.
Christmas Cake Gift Jar
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Sultana & Cornflake Cookies
Preheat oven to 180°C ? Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour. ? Fold flour, 1 cup cornflakes, sultanas through mixture. ? Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. ? Bake in oven about 20 minutes or until browned. Cool on trays.
Lemon Date Slice with Cream Cheese Frosting
- Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
- For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins. Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat. Not letting the milk come to a boil, stir until warmed.
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated. The custard will thicken, continue to whisk until smooth. Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ºC (170ºC fan). Line 2 large baking trays with baking paper.
In a medium saucepan, combine butter and sugar with 250ml water. Stir over a medium-high heat until the water begins to boil and the butter has melted. Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine. The mixture will begin to resemble a dough – 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. 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. Add vanilla bean paste and 1 egg and whisk until just combined. Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip. Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray. Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden. 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. Arrange in a wreath shape on a large, round serving platter. Decorate with cherries, raspberries and mint leaves. Generously drizzle with chocolate sauce to serve.
