Pavlova Trifle with soaked Natural Sultanas
Preparation 30 Minutes
Cook 20 Minutes
Serves 12
Method
- To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
- In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
- Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
- To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
- Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
- To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
- Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.
Serve and enjoy.
Ingredients
1 pre-made (store bought) pavlova
500g strawberries, sliced
250g raspberries
Rum Custard
ยฝ cup spiced rum
3 tablespoons Sunbeam Sunmuscats
2 cup milk
โ cup maple syrup
2 cinnamon sticks
2cm ginger, thinly sliced
1 tsp vanilla extract
4 large egg yolks
1 tsp cornstarch
Candied Pistachios
3 tbsp sugar
2 tbsp honey
1 cup Sunbeam Pistachio
1 tsp of lemon zest
Whipped Cream
600ml thickened cream
1 tsp vanilla essence
Recipe Collection
Butter Chicken
1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.
2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.
*For a faster cooking time, cook on High heat for 4 hours.
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220ยฐC. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180โ.ย
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.ย ย
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.ย ย ย
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.ย ย
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.ย ย
Add in the dry mix ยผ cup at a time, until you form a smooth batter.ย ย
ย Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean itโs done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.ย ย
To make the icing:ย beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.ย ย
ย Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.ย ย ย
Lunchbox Muffins
Preheat oven to 180ยฐC and line cupcake or muffin tray with paper cases.
- Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
- Add the eggs and beat well. Add flours to the mixture and beat well.
- Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat.ย ย Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.ย ย Increase heat to high and continue to stir until the sugar dissolves.ย ย Reduce heat to medium then cook for a further 4 mins without stirring.ย ย Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ยบC (130ยบC fan).ย ย Grease and line a 23cm square baking tin.ย
Add eggs to the cooled mixture and stir.ย ย Add flour and spices and stir well to combine.ย ย Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 ยฝ hours or until a skewer inserted into the centre of the cake comes out clean.ย ย Check your cake every hour to ensure it is not browning too quickly on top.ย ย If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove.ย ย To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge โ cover the cooled cake in 2 layers of plastic wrap and foil.
