Caramel Walnut Brioche Pudding
Preparation 15 Minutes
Cook 1 hour Minutes
Serves 4-6
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
Vegetable Tagine
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
Crispy Chocolate Slice
- Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
- Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.
Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.
Almond Sultana Florentines
Preheat oven to 160°C.
- Combine butter and condensed milk in a small bowl.
- Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
- Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
- When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
Hot Cross Bun Waffles
Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
Drizzle with chocolate sauce and serve.
Christmas Cheesecake
Preheat oven to 180oC (160oC fan). Generously grease a 20cm round, loose-bottom (or springform) tin. Line the base with baking paper.
In the bowl of a food processor, add biscuits. Blitz to a fine crumb. Add 250g of the melted butter and blitz until just combined. Spoon the mixture into the prepared tin and use a spatula to gentle push half of the mixture up the sides of the tin. Spread remaining mixture evenly over the base (using a drinking glass can help to compact the mixture around the sides and base). Refrigerate.
In the bowl of a stand mixer fitted with a whisk attachment, combine remaining butter with sugar and whisk until combined. With the motor running, add eggs one at a time until incorporated. Scrape down the sides of the bowl and add cream cheese, quark, sour cream and vanilla, whisk until smooth. Add cornflour and mix until incorporated.
Add peel and sultanas and gently fold through the cream mixture, then spoon into the prepared base and smooth the surface.
Bake cheesecake for 10mins then reduce oven temperature to 170°C (150°C fan) and bake for a further 50 mins. Turn off the oven, leaving the door slightly open, allow cheesecake to sit in the oven for a further hour until the edges of the cheesecake feel firm when gently pressed.
Allow the cheesecake to cool completely at room temperature then remove sides of tin and transfer cheesecake to refrigerator to cool overnight.
To make the meringue decoration, place the egg whites and caster sugar in a large bowl and whip into soft peaks. Spoon the meringue on top of the cheese cake and shape with a spatula. Use kitchen blow torch to lightly crisp the outside of the meringue. Serve and enjoy!
Chocolate, Christmas, Gifting, Recipes, Sweet Treats
In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.
Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
