Christmas Pudding

Preparation 30 Minutes

Cook 6 hours Minutes

Serves 1

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Method

Greese 2 small or 1 large basin.

Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.

Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.

Ingredients

375g SUNBEAM Raisins

375g SUNBEAM Sultanas

250g SUNBEAM Currants

185g Angas Park Prunes chopped

185g chopped mix peel

Grated rind of 1 lemon

90g blanched almonds

1 large carrot grated

250g soft white breadcrumbs

250g butter

250g white sugar

125g Plain flour

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon nutmeg

4 eggs

3/4 cup milk

1/2 cup brandy

1/2 cup stout or

1 cup orange juice

Recipe Collection

Broccolini and Beans

  1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
  2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Chutney for Glazed Ham

Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar.

Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally.

The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan.

Leave to cool, then pour into sterilised jars

Apple, Pear & Sunmuscat Filo Tart

Preheat oven to 200ºC (fan forced 180ºC).  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.  Reserve 1/3 cup of this mixture.

Lay 1 sheet of filo onto prepared tray.  Brush evenly with melted butter, sprinkle over ¼ of the nut mixture.  Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture.  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. 

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.  Cut into slices and serve with rocket.

30 Minute Christmas Pudding

  1. Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
  2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
  3. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.

Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins).  Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.

Handmade Chocolate Bars

  1. Line the base and sides of 2, 10 x 20cm loaf pans, or 4, 6 x 12cm mini loaf pans.
  2. For topping choice Rum ‘n Raisin, combine raisins, rum and cinnamon in a bowl and set aside until required.
  3. Place chocolate in a glass bowl and heat in the microwave in 30 second increments until half chocolate is melted. Stir chocolate constantly until all the chocolate is melted.
  4. Pour chocolate evenly between pans and whilst still in melted form, working quickly, decorate with preferred toppings. Allow to set at room temperature and store in an airtight container when set. Wrap and give away as gifts.

Carrot & Sultana Tray Bake

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.

2. Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.

4. For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.
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