Speedy Cinnamon & Choc Scones

Preparation 10 Minutes

Cook 14 Minutes

Serves 16

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Method

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!

Ingredients

5 cups (750g) self raising flour

Pinch of salt

1 cup (160g) Sunbeam Mixed Fruit

300ml cream

375ml can lemonade

CINNAMON GLAZE

2 tbsp icing sugar

1 tsp ground cinnamon

2 tbsp boiling water

100g milk chocolate, melted

Recipe Collection

Moroccan Chicken with Raisins, Almonds and Honey

Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.

When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.

Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.

Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.

Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.

Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.

Mini Fruit Tarts

Preheat oven to 200°C.

Add fruit mince in an even layer into tart case.

Cut out star shapes from shortcrust sheet.

Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

 

Chocolate 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, nuts, remaining coconut & rice puffs.

Refrigerate until set. Break bark into pieces to serve.

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

  1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
  4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Decadent Christmas Cake

  1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas 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.

  2. 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.

  3. Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.

Christmas Cheesecake

Preaheat oven 160 degrees (140 degrees fan).

  1. Brush base and sides of 25cm springform pan with butter.
  2. Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
  3. Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
  4. Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.

To make Toffee

  1. Line a baking tray with baking paper. Spread nuts evenly over tray.
  2. Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
  3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
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