Christmas Slice

1. Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
2. Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
3. Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
4. Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
5. For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
6. For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
7. For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.

• Preheat the oven to 180°C. Line cookie trays with baking paper.
• Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
• Roll tablespoons of mixture into balls; place 5cm apart on trays.
• Bake cookies 15 minutes or until golden; cool on trays.
• Once cookies are cooled, pipe cross with melted white chocolate.

Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.

Pre-heat oven to 180°C (160°C fan-forced).

1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

1. Add chocolate to a food processor and blitz until very finely chopped.
2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring