Apple Pie with Raisins
Preparation 25 Minutes
Cook 35 Minutes
Serves 6
Method
Pre-heat oven to 200°C (180°C fan-forced).
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Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.
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Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.
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Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.
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Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.
Ingredients
6-8 (1kg) granny smith apples
1 lemon, juiced
½ cup SUNBEAM Raisins
½ cup caster sugar
40g butter, diced
1 cinnamon stick
2 sheets shortcrust pastry, defrosted
1 tbsp SUNBEAM Almond Meal
1 egg, lightly whisked with 1 tbsp water
1 tbsp SUNBEAM Flaked Almonds
2 tsp caster sugar, for sprinkling
Recipe Collection
Chocolate Fruit Truffles
- Add chocolate to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
- Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
Christmas Chocolate Fruit Truffles
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Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
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Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
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Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.
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.
Fruit Mince
Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min.
Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mince made ahead can be used for so many great Sunbeam Recipes!
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.
Baby Spring Vegetables
Preheat oven to 180ºC.
- Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
- Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.
