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

Crunchy Apple Slaw

  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
  3. 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.

Ricotta & Walnut Tagliatelle

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. 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.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

  1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
  2. Add coconut meal and chia seeds, and stir with a wooden spoon.
  3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Easter Chickens

  1. Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
  2. Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
  3. Combine coconut and food colouring, tossing until well distributed.
  4. Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.

Traditional Christmas Puddings

  1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
  3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.  Spoon mixture into prepared basins
  4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides.  Cover and bring to the boil, reduce the heat and cook for  1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

White Christmas

  1. Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.

  2. Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.

  3. Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.

  4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.
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