Decadent Fruit Mince
Preparation 30 Minutes
Cook 30 Minutes
Serves 12
Method
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Ingredients
1 Cup SUNBEAM Raisins, chopped
1 Cup SUNBEAM Sultanas
1/2 Cup SUNBEAM Currants
1/2 red glace cherries, chopped
1/4 Cup Angas Park dried apricots, diced
1 Cup dried cranberries
1/3 Cup mixed peel
1/2 Cup pitted dried dates chopped
370g Bonne Maman Apricot Jam
1/2 Cup White Rum
1/4 Cup Triple sec
1/4 Cup 23rd St Not Your Nanna’s Brandy
1/2 Cup firmly packed brown sugar
2 teaspoons mixed spice
Recipe Collection
Easter Chocolate Nests
Preheat oven to 180°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
Peanut Butter Bites
- Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor. Blend until a smooth, thick paste is formed.
- Divide and roll into 25 balls and place on top of skewer.
- Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
Christmas Fruit Cake
Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin.
Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.
Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.
Set aside to cool.
Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated.
Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.
Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly.
Bake for 2 hours or until an inserted skewer comes out clean.
Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely.
**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice
Fruit & Nut Hot Cross Truffles
- Combine mixed fruit, dates, seed mix, hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
- Divide into 25 equal portions and roll each into a ball before flattening slightly.
- Pipe melted white chocolate crosses onto truffles and refrigerate for at least 2 hours before serving cold.
Christmas Cake
I. Start by preheating your oven to 16O°C on the fan-bake setting
2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)
3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.
4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder
5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.
6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.
7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)
8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.
9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!
Recipe Credit: @recipearce
Mini White Choc Puddings
- Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind.
- Cream butter and caster sugar until light and fluffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition.
- Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine.
- Prepare 8 mini pudding basins (200ml capacity): Cut 8 baking paper circles fitting the top, 8 circles fitting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin.
- Spoon mixture into prepared ¾ cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 – 2cm below the pudding top.
- Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to fill halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy sauce.
Caramel brandy sauce
- Place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring occasionally for 5 minutes or until mixture begins to change to a caramelise. Remove from heat and leave to cool for 10 minutes. Pour in brandy and cream, mix well.
Tip: These puddings can also be steamed in the microwave. Ensure your moulds are microwave safe, cook in microwave on defrost setting for 20 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.