Quick and Easy Christmas Pudding
Preparation 20 Minutes
Cook 30 Minutes
Serves 8-10
Method
-
Place fruit and brandy in microwaveable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
-
Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well.
-
Grease and flour a 1.5L microwaveable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double-layer of baking paper secured with kitchen string.
-
Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate. Serve with custard.
Ingredients
375g Sunbeam Mixed Fruit
100g Sunbeam Australian Raisins
100g Angas Park Dates
1/2 cup brandy
150g butter, softened
3/4 cup dark brown sugar
2 free-range eggs
1/2 cup plain flour
2 tsp mixed spice
1 1/2 cups fresh breadcrumbs
custard, to serve
Recipe Collection
Fruit and Nut Easter Eggs
Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed.
Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.
Place remaining seed mix into a food processor and process to a coarse crumb. Transfer to a small bowl. Repeat with remaining hazelnuts. Pour remaining coconut into a small bowl.
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain. Refrigerate at least 2 hours before serving cold.
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees Celsius
Whisk together your plain flour, baking soda, salt and cinnamon
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.
Let cool completely before decorating with meringue.
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.
Roasted Cauliflower Steak with Cashew Cream
Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.
While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
Christmas Cookies
Preheat oven to 170°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat
Crispy Chocolate Puddings
- 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.
- 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.
- 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.
