Frozen Christmas Pudding

Fruit Mix Ice-cream Bombs

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Spoon the ice-cream mix into each pre-pared mould.

Return moulds to the freezer & freeze for 5 hours or till firm.

Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min

Turn out the ice-cream moulds, invert onto tray,

Spoon or pipe meringue onto each ice-cream mould.

Blow torch to brown meringue or bake at 220C for 5 min

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.

Ricotta & Walnut Tagliatelle

1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Hummingbird Christmas Cake

Pavlova Trifle with soaked Natural Sultanas

1. To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
2. In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
3. Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
4. To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
5. Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
6. To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
7. Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.

Fruit & Nut Hot Cross Truffles