Fruit Mince

Preparation 15 Minutes

Cook 5 Minutes

Serves 1 Litre

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Method

Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min. 

Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using. 

This fruit mince made ahead can be used for so many great Sunbeam Recipes! 

Ingredients

1 CUP (150g) Sunbeam Currants

2 CUPS (300g) Sunbeam Mixed Fruit

½ CUP (80g) Angas Park Apricots, diced

1 CUP (140g) Angas Park Cranberries

⅓ CUP (55g) Angas Park Mixed Peel

370g Apricot Jam

1 CUP (250ml) Spiced Rum

2 tsp Mixed Spice

Recipe Collection

Classic Christmas Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
  6. 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 expansionof 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.
  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Honey Roast Chicken with Nutty Stuffing

Preheat the oven to 220c on fan-forced.

Combine stuffing ingredients in a food processor until roughly chopped.

Remove stems from rosemary and combine with honey, olive oil in a small bowl.

Fill chicken with nutty stuffing and roast chicken for 20 mins.

Remove chicken after 20 mins and cover outside with honey glaze, season with salt.

Cook for a further 25 mins on 180c until golden

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.

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Gluten Free Cake

Preheat oven to 160°C

  1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
  2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
  3. Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

Roasted Cauliflower Steak with Cashew Cream

Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad.  Add the spinach and chickpeas to a large bowl.

Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.

Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
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