Quick and Easy Christmas Pudding
Preparation 20 Minutes
Cook 30 Minutes
Serves 8-10
Method
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Place fruit and brandy in microwaveable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
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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.
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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.
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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 doesnβt 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.
Ingredients
375g Sunbeam Mixed Fruit
100g Sunbeam Australian Raisins
100g Angas Park Dates
1/2 cup brandy
150g butter, softened
3/4 cup dark brown sugar
2 free-range eggs
1/2 cup plain flour
2 tsp mixed spice
1 1/2 cups fresh breadcrumbs
custard, to serve
Recipe Collection
Frozen Christmas Pudding
Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.
Use muslin to line the inside of a 1.75L capacity pudding basin.
Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.
Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.
You will need a 1.75L pudding basin and muslin for this recipe
You will need to begin this recipe the night before
Christmas Fruit Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
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Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition
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Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
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Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
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Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
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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 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.
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Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Gluten Free Cake
Preheat oven to 160Β°C
- Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
- 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.
- Spoon into the prepared tin and bake at 160Β°C for 1 Β½ β 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.
Apple, Pear & Sunmuscat Filo Tart
Preheat oven to 200ΒΊC (fan forced 180ΒΊC).Β Β 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.Β Β Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray.Β Β Brush evenly with melted butter, sprinkle over ΒΌ of the nut mixture.Β Β Brush a second sheet with butter and arrange on top, repeat with another ΒΌ of the nut mixture.Β Β 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.Β
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.Β Β Cut into slices and serve with rocket.
Gingerbread Decorations
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Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.
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Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.
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Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.
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Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.
- Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.
Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.
Christmas Cookies
Preheat oven to 170Β°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
