Sunbeam Spiced Christmas Cake

Christmas Cupcakes

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

Line a 12-hole muffin pan with paper patty cases. In a bowl, using an electric mixer, cream butter, mixed spice and sugar together until light and fluffy. Beat in the vanilla extract. Add eggs, one at a time, beating well after each addition.

Fold in flour alternately with milk, beginning and ending with flour. Fold in Sunbeam sultanas.

Spoon mixture into paper cases until two-thirds full.

Bake for 25-30 minutes or until cooked when tested with a skewer.

Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.

To make the icing: beat cream cheese with icing mixture. Slowly fold melted and cooled chocolate.

Ice the cupcakes and decorate with mini gingerbread houses.

Currant & Apple Crumble

Preheat oven to 180°C.

For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.

Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.

In a separate bowl place apples, currants, caster sugar and stir well to coat.

Tip into a 1.5L baking dish, then scatter over the crumble topping.

Sprinkle the crumble with flaked almonds.

Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy

Pistachio & Fruit Cheesecake

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.

Date & Raisin Liquor Truffles

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Pumpkin Macadamia Salad

Preheat oven to 180ºC.

1. 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.
2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.