Pavlova Trifle with soaked Natural Sultanas

Preparation 30 Minutes

Cook 20 Minutes

Serves 12

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Method

  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.

Ingredients

1 pre-made (store bought) pavlova

500g strawberries, sliced

250g raspberries

Rum Custard

½ cup spiced rum

3 tablespoons Sunbeam Sunmuscats

2 cup milk

⅓ cup maple syrup

2 cinnamon sticks

2cm ginger, thinly sliced

1 tsp vanilla extract

4 large egg yolks

1 tsp cornstarch

Candied Pistachios

3 tbsp sugar

2 tbsp honey

1 cup Sunbeam Pistachio

1 tsp of lemon zest

Whipped Cream

600ml thickened cream

1 tsp vanilla essence

Recipe Collection

Chocolate & Prune Pudding

  1. Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
  2. Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
  3. Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
  4. Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
  5. For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
  6. For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
  7. For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.

Roasted Peach Parfait with Gingerbread Granola

For the granola

Preheat the oven to 180℃.

In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.

Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.

Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.

Notes

Granola will store in an airtight container or jar for up to 2 weeks.

 

For the Peaches

Preheat the oven to 180℃.

Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.

Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.

To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.

White Christmas

  1. Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.

  2. Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.

  3. Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.

  4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

Ricotta & Apricot Loaf with Thyme

  1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
  2. Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
  3. Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.

Orange & Olive Oil Almond Cakes (Gluten Free)

  1. Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
  2. Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
  3. In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
    For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Chocolate Fudge Cookies

  1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
  2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
  3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
  4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
  5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.
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