Frozen Christmas Pudding
Preparation 15 MINS + cooling
Cook
Serves 12
Method
Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.
Use muslin to line the inside of a 1.75L capacity pudding basin.
Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.
Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.
You will need a 1.75L pudding basin and muslin for this recipe
You will need to begin this recipe the night before
Ingredients
110g caster sugar
125g Sunbeam Australian Sultanas
100g Angas Park Cranberries
2L good quality vanilla icecream
1 tsp vanilla bean paste
1 tsp ground cinnamon
85g shelled pistachios, toasted and roughly chopped
60ml brandy
Fresh berries and icing sugar, to decorate
Recipe Collection
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
Spiced Oat Slice
- Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
- Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.
Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.
Fruit Mince
Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min.
Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mince made ahead can be used for so many great Sunbeam Recipes!
Frozen Cheescake Pudding
Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.
Line an 8-cup-capacity metal pudding basin with plastic wrap.
Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.
Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.
Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.
Decorate with Raspberries, Strawberries and Mint. Serve immediately.
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.
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.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.
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.
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. Tightly roll dough up, starting from the shorter side. 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.
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.
IceCream Torte & Caramel Fig Sauce
Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.
