Handmade Chocolate Bars

Preparation 20 Minutes

Cook 5 Minutes

Serves 2 LARGE or 4 SMALL

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Method

  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.

Ingredients

200g premium dark chocolate, chopped

Topping choice Rum ‘n Raisin:

25g SUNBEAM Raisins, chopped

1 tsp rum

Pinch of cinnamon

60g SUNBEAM Hazelnuts, toasted and chopped

Topping choice Almond & Cranberries (Pictured):

10g SUNBEAM Slivered Almonds, toasted

10g ANGAS PARK Cranberries, roughly chopped

Dried rose petals, for decoration

Recipe Collection

Fruit & Nut Chocolate Nests

Combine ingredients, push into muffin pans and refrigerate. Once set, pop in some little Easter eggs of your choice and sprinkle with some more Sunbeam slivered almonds!
They’re cute, crunchy, and come together incredibly quickly to make a delicious and easy Easter treat ? Aiden and Bailey definitely approve!!
These fun and festive no-bake birds nests can be adapted to use whatever chocolate, nuts, fruits, or cereal you have on hand (just use 250 grams melted chocolate to 3 cups of dry ingredients).

Red Velvet Cupcakes

Preheat oven to 170°C.

  1. Line 24 cupcake pans with paper cases.
  2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
  3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
  4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
  5. Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Christmas Fruit Cake

Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin. 

Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.

Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.

Set aside to cool.

Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. 

Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.

Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly. 

Bake for 2 hours or until an inserted skewer comes out clean. 

Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely. 

**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice

Crunchy Apple Slaw

  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
  3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Traditional Christmas Puddings

  1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
  3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.  Spoon mixture into prepared basins
  4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides.  Cover and bring to the boil, reduce the heat and cook for  1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Traditional Christmas Puddings

  1. Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition.  Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
  3. Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper.  Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
  4. 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 large pudding and secure tightly with string. Repeat process for small pudding.
  5. Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer  the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
  6. Serve with custard or cream with a dash of brandy added.
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