Traditional Christmas Puddings
Preparation 1 hour
Cook 6 HRS for Large & 4 HRS for Small
Serves 10
Method
- Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition. Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
- Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper. Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings 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 expansion of the pudding). Place sheets over large pudding and secure tightly with string. Repeat process for small pudding.
- Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
- Serve with custard or cream with a dash of brandy added.
Ingredients
700g SUNBEAM Mixed Fruit
150g SUNBEAM Raisins
½ cup brandy
275g jar of Cranberry Sauce
250g butter, softened
1 cup firmly packed brown sugar
¼ cup maple syrup
4 eggs, lightly beaten
1 cup self-raising flour
2 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 ½ cups fresh white breadcrumbs
200g SUNBEAM Australian Slivered Almonds
Recipe Collection
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Christmas Bark
Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.
Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, biscuit and nuts.
Refrigerate until set. Break bark into pieces to serve.
Almond & Cranberry Bark
In 160 degree oven. Toast the almonds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 minutes.
Transfer the nuts to a cutting board and roughly chop them.
Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness
Sprinkle the nuts evenly over the chocolate, followed by the cranberries. Lightly use your palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to set.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week
Fruit Mince Brownies
In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.
Approx 2 hrs
Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.
Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.
Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season. Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter. Sprinkle over pine nuts, sultanas, raisins and feta. Scatter over mint leaves just before serving.
Hot Cross Sultana Muffins
Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ¾ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.
Crosses:
Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.
