Aussie Ice-cream Pudding
Preparation 35 Minutes
Cook 60 Minutes
Serves 6
Method
Preheat oven to 180ΒΊC.
- 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.
Ingredients
50g Sunbeam Sultanas
50g Sunbeam Raisins
80g Sunbeam Macadamias, roughly chopped
100g Angas Park Cranberries
100g Angas Park Diced Apricots
50ml orange liqueur
1 litre good quality vanilla ice cream, softened
300ml cream, semi whipped
Flourless Orange Cake
220g Sunbeam Almond Meal
60g butter
ΒΎ cup castor sugar
2 eggs
Juice and rind of one small orange
Recipe Collection
Walnut Sultana Zucchini Carrot Cake
Preheat oven to 180ΒΊC (160ΒΊC fan).Β Β Grease and line base and sides of two x 22.5cm (9β) round baking tins.Β
In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices.Β Β Mix on low until just combined.
Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined.Β Β Divide the mixture evenly between the prepared tins, smoothing the surfaces.Β Β Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean.Β Β Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.
To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment.Β Β Whisk until smooth.Β Β Add sifted icing sugar and whisk until smooth and fluffy.
To decorate, spread half the icing on top of one cake.Β Β Arrange the second cake on top and spread with remaining icing.Β Β Sprinkle with chopped walnuts to decorate.
Apricot & Sunmuscat Sultana Bread & Butter Pudding
Cut bread into 3 cm cubes. Layer bread and sultanas over base of a 2 litre baking dish, drizzle with 2 Tbsp of the melted butter, and toss gently.
In a bowl or large jug, whisk eggs until smooth. Add jam, milk, 1/3 cup sugar, cinnamon, nutmeg, salt, and vanilla to the jug. Whisk again until all ingredients are well incorporated.
Pour egg mixture over bread cubes. Gently press with a spoon to submerge the bread in the liquid. Set aside for 15 mins while oven preheats.
Preheat oven to 200Β°C. Drizzle pudding with remaining 1 Tbsp butter and extra 1 Tbsp sugar.
Bake for 35 – 40 minutes, or until top is golden and puffed, but still just-wobbly in the centre. Cover loosely with foil in the last 15 minutes, if browning too quickly.
Cool 10 mins before cutting. Serve warm or at room temperature, with custard and fresh berries.
Tips
Milk and butter can be substituted with diary free versions if preferred.
Apricot jam can be substituted with orange marmalade.
If bread is fresh, leave on bench for an hour or two once diced, to dry out slightly.
Fruit Cake Scrolls
Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.Β Β
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.Β Β
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.Β Β
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.Β Β Β Β
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.Β Tightly roll dough up, starting from the shorter side.Β Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.Β
Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.Β Β
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ΒΊC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Hot Cross Bun Choc Truffles
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.Β
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.Β
Add melted chocolate mixture to the food processor and blend until combined.Β Β Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.Β
Spoon mixture into 2 tablespoon sized portions then roll into balls.Β Β Roll in cocoa powder, dusting off excess powder.Β Β Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.Β Β Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.Β
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
Roasted Cauliflower Soup
- Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180Β°C for 25 minutes or until tender.
- Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
- When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
- For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.
