Hot Cross Bun Waffles
Preparation 5 Minutes
Cook 10 Minutes
Serves 1
Method
Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
Drizzle with chocolate sauce and serve.
Ingredients
Sunbeam Hot Cross Buns
Quality Vanilla Ice-cream
Chocolate Topping or left over Easter eggs, melted
Recipe Collection
Gingerbread Almond Wreath
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Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.
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Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
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Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
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Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.
Fruit Cake Trifle
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake tin. Place mixed fruit and juice in a saucepan and gently heat through. Set aside to cool.
- Combine butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add flour, almond meal, cinnamon and baking powder. Continue mixing until batter is smooth. Stir in fruit mixture until well combined. Pour into prepared tin and smooth the surface. Sprinkle with slivered almonds and bake for 35-40 minutes until golden and an inserted skewer comes out clean. Allow to cool completely.
- For assembly, whip the cream and sugar to firm peaks. Set aside ¼ of the cream for decoration. Stir the custard into remaining cream until well combined. Slice cake horizontally into 3 even discs. You may need to trim the edges slightly to fit your serving bowl.
- Press one round of cake into the base of a 20cm serving bowl. Sprinkle with 1 tablespoon of the brandy. Press half of the strawberries around the edge of the bowl and cover with half of the custard mixture. Place a second round of cake on top of custard and sprinkle with another tablespoon of brandy. Repeat process with strawberries and remaining custard. Finish with final round of cake and remaining brandy. Cover and allow to sit for at least 4 hours or overnight. For serving, top with the cream that was set aside and decorate with additional strawberries and cherries.
Banana Date Loaf
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Sunbeam Fathers Day Nut Mix
Preheat oven to 160°C
Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.
Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.
In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.
Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.
Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
Sunbeam Raisin Toast
Gather the ingredients.
Yeast needs warm water to activate, not hot. Just warm. Sprinkle your packet of yeast over the top of the warm water. You don’t even need to stir it in.
Once you get the yeast on the water, add about a teaspoon of granulated sugar.
After a couple of minutes it will start to look cloudy and have a little bit of foam on top.
Once you see the foam, & bubbling you’re ready to use your yeast in this recipe.
In a large bowl, combine the Sunbeam raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 180c.
Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
Remove the loaves from the pans and let them cool on racks.
Toast & enjoy!