Easter Chocolate Nests

Lemon Date Slice with Cream Cheese Frosting

Quick and Easy Christmas Pudding

1. Place fruit and brandy in microwaveable 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.

3. Grease and flour a 1.5L microwaveable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double-layer of baking paper secured with kitchen string.

4. 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. Serve with custard.

Christmas Bomb Alaska

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.

Traditional Christmas Pudding

1. 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.
2. 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.
3. 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.
4. Remove from the basin onto a serving plate, flambé 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.

White Chocolate & Almond Tarte with Sherry Soaked Currants

1. Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.

2. Combine currants, sherry and orange rind. Set aside.

3. For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.

4. For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.

5. Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
6. Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.

Carrot & Sultana Tray Bake