Asparagus Pastries

Traditional Christmas Pudding

1. Combine the fruit, brandy, rind and apple in a microwave safe bowl and mix well. Cover then microwave on 100% power for 2-3 minutes or until plumped. Allow to cool.
2. Cream the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and spices, fruit mixture, breadcrumbs and almonds, mix well.
3. Spoon the mixture into a greased and base paper lined 2 litre capacity pudding basin. Cover with a tight-fitting lid. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 4 hours, topping up water every 20-30 minutes or as required.
4. Remove from the basin onto a serving plate, flambé with a little brandy if desired then slice and serve with custard or ice-cream.

NB: If you do not have a lid for your basin: Cover with a greased double layer of foil and baking paper, create a deep pleat in the centre for expansion. Place over the basin and secure tightly with string. Trim the cover if necessary.

If you do not intend on using the pudding immediately, keep the cover intact and store in the fridge until required. Re- steam for 1 1/2 hours when required.

Shortbread Layered Fruit Mince Butter Cake

Preheat oven to 180°C/350°F.

Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.

Beat in eggs, one at a time.

Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.

Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.

Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.

Vegetable Tagine

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Pavlova Trifle with soaked Natural Sultanas

1. 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.
2. 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.
3. Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
4. 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.
5. Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
6. 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.
7. Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.

Bread and Butter Pudding