Christmas Bomb Alaska
Preparation 40 Minutes
Cook 5 hours Minutes
Serves 6
Method
Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)
Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.
Line a tall dariole mould or similar with plastic wrap
Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.
Return mould to the freezer & freeze for 5 hours or till firm.
Beat egg whites and sugar until stiff peaks form.
Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.
Ingredients
Base
Sunbeam Fruit Cake cutoffs
Filling
2 LT Premium Vanilla Ice Cream
1 Cup Sunbeams Decadent Fruit Mince
Meringue
3 Egg Whites
1/2 Cup Caster Sugar
Recipe Collection
Traditional Christmas Pudding
- Combine the fruit, brandy, rind and apple in a microwave safe bowl and mix well. Cover then microwave on 100% power for 2-3 minutes or until plumped. Allow to cool.
- Cream the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and spices, fruit mixture, breadcrumbs and almonds, mix well.
- Spoon the mixture into a greased and base paper lined 2 litre capacity pudding basin. Cover with a tight-fitting lid. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 4 hours, topping up water every 20-30 minutes or as required.
- Remove from the basin onto a serving plate, flambΓ© with a little brandy if desired then slice and serve with custard or ice-cream.
NB: If you do not have a lid for your basin: Cover with a greased double layer of foil and baking paper, create a deep pleat in the centre for expansion. Place over the basin and secure tightly with string. Trim the cover if necessary.
If you do not intend on using the pudding immediately, keep the cover intact and store in the fridge until required. Re- steam for 1 1/2 hours when required.
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ΒΊC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Sunbeam Decadent Fruit Mince
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Apple, Pear & Sunmuscat Filo Tart
Preheat oven to 200ΒΊC (fan forced 180ΒΊC).Β Β Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well.Β Β Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray.Β Β Brush evenly with melted butter, sprinkle over ΒΌ of the nut mixture.Β Β Brush a second sheet with butter and arrange on top, repeat with another ΒΌ of the nut mixture.Β Β Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.Β
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden.Β Β Cut into slices and serve with rocket.
Roasted Beetroot Salad
- Pre-heat oven to 200Β°C (180Β°C fan-forced). Wrap each beetroot in foil, place on a tray and bake for approx. 45min-1hour until tender. When cool enough to handle, remove skin from each. Slice into Β½ cm thick rounds.
- Meanwhile, place hazelnuts onto an oven tray and bake for 4 minutes, add pepitas and thyme and cook a further 4-5 minutes until golden and toasted. Allow to cool.
- Whisk together the oil, vinegar and sugar, season well.
- Arrange salad greens, sliced beetroot and cheese onto serving platter. Sprinkle with toasted hazelnuts and pepita mixture and drizzle with dressing. Season well.
