Caramel Walnut Brioche Pudding

Preparation 15 Minutes

Cook 1 hour Minutes

Serves 4-6

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Method

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Ingredients

6 Eggs

1 teaspoon Vanilla Paste

1/3 cup Caster Sugar

1 cup Thickened Cream

1 cup Milk

700g loaf Brioche buttered

1 teaspoon Cinnamon

½ cup Sunbeam Mixed Dried Fruit

1 can condensed milk

1 tablespoon Golden Syrup

65g butter

½ cup Sunbeam Walnuts, Diced

Recipe Collection

Bircher Muesli

  1. Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
  2. Stir in yoghurt, apple and honey.
  3. Top with almonds and hazelnuts.

Rum and Raisin Fudge

Lightly grease and line base and sides of a 20cm square baking tin.

Combine raisins and rum in a small bowl and allow to soak for 10 mins.

In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.

Increase the heat to medium-high and bring the mixture to a boil.  Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*

Remove pan from heat, add chocolate melts and soaked raisins and stir to combine.  Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.

Cut into 5cm long slices then cut each slice into 8 rectangles.

If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water.  When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready.  This is referred to as “soft ball” stage.

Festive Rumballs

  1. Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
  2. Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.

Sunbeam Christmas Cake

Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.

Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.

Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.

We used a 21cm bundt tin. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Decorate with Caramel glaze and Sunbeam flake almonds.

Spiced Chicken Pilaf

  1. Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
  2. Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
  3.  Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.

Banana Date Pancakes

  1. Combine flour, baking powder and sugar in a large mixing bowl.
  2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
  3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
  4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.
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