Christmas Fruit Pudding
Preparation 1 hour
Cook 6 hours
Serves 10
Method
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
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Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition
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Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
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Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
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Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
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Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
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Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Ingredients
700g SUNBEAM Mixed Fruit roughly chopped
1/2 cup brandy
2 tsp grated lemon rind
1 tbsp grated orange rind
1 green apple, peeled & grated
250g butter, softened
1 cup brown sugar, firmly packed
1/4 cup golden syrup
4 eggs, lightly beaten
2 1/2 cups fresh white breadcrumbs
1 cup self raising flour
2 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
110g SUNBEAM Silvered Almonds
300mL dollop cream
1/4 maple syrup
Recipe Collection
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
Christmas Cookies
Preheat oven to 170°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
Ricotta & Apricot Loaf with Thyme
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
- Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
- 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.
Christmas Lava Puddings
Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.
- Combine all ingredients (except white chocolate) in a bowl. Mix well.
- Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
- Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
- Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.
Mini Fruit Pies
Preheat oven to 180oC
- Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
- Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
- Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
- Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
- Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.
Chocolate Raisin Pudding
Pre-heat oven to 190°C (170°C fan-forced).
- Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
- Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
- Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
- Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.
