White Chocolate & Almond Tarte with Sherry Soaked Currants

IceCream Torte & Caramel Fig Sauce

Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.

Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.

In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.

Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.

Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.

Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.

To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.

Festive Fruit Cake

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.

Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.

For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.

Almond Star Bread

Preheat the oven to 180℃.  

 To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.  

Slice each piece of puff pastry into 4 x 25cm circles.  

Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.  

Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.   

Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.  

Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.   

Remove from the oven, allow to cool and then dust with icing sugar, to serve.  

Lunchbox Muffins

Preheat oven to 180°C and line cupcake or muffin tray with paper cases.

1. Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
2. Add the eggs and beat well. Add flours to the mixture and beat well.
3. Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.

Twisted Christmas Bread Wreath

Festive Rumballs

1. Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
2. Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.