Fruit Nut Fudge Brownie

Preparation 20 Minutes

Cook 45 Minutes

Serves 18

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Method

  1. Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
  2. Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
  3. Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
  4. Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
  5. Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.

Ingredients

1 cup Sunbeam Sultanas

1/2 cup Sunbeam Raisins

1/4 cup rum or apple juice

150g butter, roughly chopped

150g dark chocolate, roughly chopped

11/2 cups brown sugar, firmly packed

3 free-range eggs

3/4 cup plain flour

1/3 cup Dutch-processed cocoa

1/2 teaspoon baking powder

120g Sunbeam Skinless Hazelnuts, roughly chopped

Recipe Collection

Boiled Fruit Cake

  1. Soak fruit overnight in sherry or brandy
  2. Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
  3. Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
  4. Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

  1. Soak fruit overnight in sherry or brandy.
  2. Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
  3. Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
  4. Cool for 15 minutes in TM bowl.
  5. Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
  6. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
  7. Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.

Currant & Apple Crumble

Preheat oven to 180°C.

For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.

Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.

In a separate bowl place apples, currants, caster sugar and stir well to coat.

Tip into a 1.5L baking dish, then scatter over the crumble topping.

Sprinkle the crumble with flaked almonds.

Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy

Choc Date Balls

  1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
  2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
  3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Pistachio & Fruit Cheesecake

  1. 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.
  2. 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 180ºC & bake 15 min.
  3. 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.
  4. Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
  5. Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.

Honey Roast Chicken with Nutty Stuffing

Preheat the oven to 220c on fan-forced.

Combine stuffing ingredients in a food processor until roughly chopped.

Remove stems from rosemary and combine with honey, olive oil in a small bowl.

Fill chicken with nutty stuffing and roast chicken for 20 mins.

Remove chicken after 20 mins and cover outside with honey glaze, season with salt.

Cook for a further 25 mins on 180c until golden

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