Plum Clafoutis
Preparation 10 Minutes
Cook 35 Minutes
Serves 4-6
Method
- Pre-heat oven to 190°C (170°C fan-forced). Cut plums in half and remove stone. Cut each half into thirds and toss with the sugar and juice. Arrange in the base of a shallow baking dish.
- Combine icing sugar and almond meal in a large mixing bowl. In a separate bowl whisk the egg whites until frothy. Add to the almond mix with the butter and vanilla, Mix until well combined and pour over the plums. Bake for 35 minutes, until mixture is golden and cooked.
Ingredients
4 large plums (or 6 small plums)
1 tbsp brown sugar
1 tbsp orange juice
1 cup icing sugar mixture
1 cup SUNBEAM Almond Meal
4 egg whites
160g butter, melted
½ tsp vanilla extract
Recipe Collection
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Eggnog Bundt Cakes
- For eggnog, combine milk, cream, spices and vanilla in a small saucepan. Heat gently. Meanwhile whisk together the yolk and sugar. Gradually add warmed milk mixture to egg until all combined. Return to saucepan and continue cooking over a low heat until hot and slightly thickened. Remove, stir in rum and set aside to cool. Reserve 1 tablespoon for icing.
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 6 x 1 cup capacity bundt tins and place onto a flat baking tray.
- Combine currants and rum. Set aside. Place 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 dry ingredients and eggnog alternately until well combined and mixture is smooth. Spoon between prepared pans and bake for 25 minutes until golden and cooked through. Turn out onto a cooling rack to cool completely.
- Mix together the icing sugar, reserved eggnog, water and some additional nutmeg if you prefer. Drizzle over cooled bundt cakes and finish with fresh cherries.
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.
Apple & Sultana Crumble Cake
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Lemon Date Slice with Cream Cheese Frosting
- Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
- For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.
Shortbread Layered Fruit Mince Butter Cake
Preheat oven to 180°C/350°F.
Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.
Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.
