Self-Saucing Chocolate Pudding
Preparation 15 Minutes
Cook 35 Minutes
Serves 4-6
Method
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
- Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
- In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
- For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.
Ingredients
¾ cup self-raising flour
½ cup SUNBEAM Almond Meal
½ cup brown sugar
2 tbsp cocoa
80g butter, melted
2 extra large eggs
⅓ cup milk
¼ cup SUNBEAM Raisins, roughly chopped
Sauce
1½ cups boiling water
½ cup brown sugar
¼ cup cocoa
Recipe Collection
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
- Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
- Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
Toasted Almond & Blueberry Salad
- Toast almonds in a pan on medium heat then set aside.
- Wash berries and slice strawberries into halves.
- Crumble blue cheese and combine salad ingredients together.
- Combine dressing ingredients and blend until smooth, pour over salad when serving.
Ricotta & Walnut Tagliatelle
-
Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
-
Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
-
Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.
Christmas Fruit Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
-
Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition
-
Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
-
Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
-
Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
-
Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
-
Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
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
Crunchy Apple Slaw
- Place pinenuts 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.
