Sticky Currant, Walnut & Ginger Puddings

Preparation 10 Minutes

Cook 30 Minutes

Serves 6

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Method

Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.

In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.

Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.

To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.

Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.

Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.

Tips

Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.

If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.

Ingredients

2 cups self-raising flour (260 g)

1 tsp ground ginger

1/2 tsp salt

2/3 cup brown sugar (160 g)

100 g Sunbeam Australian Currants

50 g Sunbeam Walnuts, roughly chopped

50 g crystalised ginger, finely chopped

1 cup milk (250 ml)

1/4 cup butter, melted (60 g)

CARAMEL SAUCE

1/2 cup packed brown sugar (120 g)

1 1/2 Tbsp milk (30 ml)

1/4 cup unsalted butter (60 g), cut into small cubes

1 tsp vanilla extract

Recipe Collection

Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions

Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool. 

Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop 

Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme. 

Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.  

Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.

Walnut Sultana Zucchini Carrot Cake

Preheat oven to 180ºC (160ºC fan).  Grease and line base and sides of two x 22.5cm (9”) round baking tins. 

In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices.  Mix on low until just combined.

Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined.  Divide the mixture evenly between the prepared tins, smoothing the surfaces.  Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean.  Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.

To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment.  Whisk until smooth.  Add sifted icing sugar and whisk until smooth and fluffy.

To decorate, spread half the icing on top of one cake.  Arrange the second cake on top and spread with remaining icing.  Sprinkle with chopped walnuts to decorate.

Pine nut, Sultana & Maple Tart

Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk. 

Preheat the oven to 180 Degrees. 

Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.  

Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.

Peanut Butter Bites

  1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
  2. Divide and roll into 25 balls and place on top of skewer.
  3. Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Christmas Fruit Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.

  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition

  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.

  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.

  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.

  6. 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.

  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
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