Sunbeam Decadent Fruit Mince

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

1. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
3. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Mini White Choc Puddings

1. Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind.
2. Cream butter and caster sugar until light and fluffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition.
3. Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine.
4. Prepare 8 mini pudding basins (200ml capacity): Cut 8 baking paper circles fitting the top, 8 circles fitting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin.
5. Spoon mixture into prepared ¾ cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 – 2cm below the pudding top.
6. Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to fill halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy sauce.

Caramel brandy sauce

1. Place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring occasionally for 5 minutes or until mixture begins to change to a caramelise. Remove from heat and leave to cool for 10 minutes. Pour in brandy and cream, mix well.

Tip: These puddings can also be steamed in the microwave. Ensure your moulds are microwave safe, cook in microwave on defrost setting for 20 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.

Chocolate Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.

Refrigerate until set. Break bark into pieces to serve.

Hummingbird Christmas Cake

Red Velvet Cupcakes

Preheat oven to 170°C.

1. Line 24 cupcake pans with paper cases.
2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
5. Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Baked Sultana Stuffed Apples

Core apples and peel from the top to about half way down.

Mix Sunbeam Sultanas, sugar, cinnamon and butter together, stuff the centre of each apple with the mixture.

Put in a greased baking dish, and if there is any stuffing left over fill the spaces between the apples with it.

Pour in enough water to cover bottom of baking dish, and bake slowly till apples are tender and syrup like caramel.