Sunbeam White Christmas

Fruit Mince

Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min. 

Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using. 

This fruit mince made ahead can be used for so many great Sunbeam Recipes! 

Decadent Christmas Cake

1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool.

2. Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.

3. Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.

Asparagus Pastries

Preheat oven to 180°C.

1. Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays.
2. Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool.
3. Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 – 20 minutes. Serve.

Beef Crostini Sunmuscat Relish

This appetiser is nice way to begin a Christmas meal.

For the relish. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add Sunmuscats, port, vinegar, chilly, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. stir in chopped thyme, celery, salt, and pepper.

To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sunmuscat-port relish. Garnish with micro herbs.

Date & Raisin Liquor Truffles

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Simnel Cake

Preheat the oven to 180degress.

Butter the walls of your Bundt tin well.

Chop your glace cherries into quarters and mix into your mixed fruit.

Cream the butter and sugar until light and fluffy and add the lemon zest.

Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.

Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.

Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.

Mix in the mix, then the fold in the fruit.

Spoon the mixture evenly around the Bundt tin and smooth out the mix.

Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.

Let the cake rest for 15 minutes before turning it out to cool further.

For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!