Crunchy Apple Slaw

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.

Christmas Fruit Cake

Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin. 

Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.

Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.

Set aside to cool.

Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. 

Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.

Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly. 

Bake for 2 hours or until an inserted skewer comes out clean. 

Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely. 

**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice

Crispy Chocolate Puddings

1. Lightly oil 12 x ⅓ cup capacity muffin pans. Combine chocolate and butter in a microwave proof bowl and heat on medium setting for 1 minute, stir well. Return to microwave in 10 second bursts if required to continue melting.
2. In a large bowl, combine the rice bubbles, sultanas, walnuts and coconut. Mix well. Add melted chocolate and stir until all ingredients are well coated in chocolate. Spoon between prepared muffin pans, pressing mixture in firmly. Refrigerate for at least 30 minutes.
3. Slide a small spatula down the side of each muffin cup to remove the chocolate pudding. Turn upside down and spoon on some melted chocolate to resemble custard. Decorate with sprinkles.

Panforte

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
2. Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
3. Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Christmas Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, biscuit and nuts.

Refrigerate until set. Break bark into pieces to serve.

Carrot, Walnut & Raisin Cake

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.