Apricot Balls

1. Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
2. Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

Preheat oven to 200°C.

Add fruit mince in an even layer into tart case.

Cut out star shapes from shortcrust sheet.

Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

1. Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
2. For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.

Toast & enjoy!

Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.

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.