Traditional Christmas Pudding
Preparation 45 Minutes
Cook 4 hour, REHEATING: 1 ½ HRS Minutes
Serves 8-10
Method
- Combine the fruit, brandy, rind and apple in a microwave safe bowl and mix well. Cover then microwave on 100% power for 2-3 minutes or until plumped. Allow to cool.
- Cream the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and spices, fruit mixture, breadcrumbs and almonds, mix well.
- Spoon the mixture into a greased and base paper lined 2 litre capacity pudding basin. Cover with a tight-fitting lid. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 4 hours, topping up water every 20-30 minutes or as required.
- Remove from the basin onto a serving plate, flambé with a little brandy if desired then slice and serve with custard or ice-cream.
NB: If you do not have a lid for your basin: Cover with a greased double layer of foil and baking paper, create a deep pleat in the centre for expansion. Place over the basin and secure tightly with string. Trim the cover if necessary.
If you do not intend on using the pudding immediately, keep the cover intact and store in the fridge until required. Re- steam for 1 1/2 hours when required.
Ingredients
375g pkt SUNBEAM Mixed Dried Fruit
100g ANGAS PARK Medjool Dates, finely chopped
100g ANGAS PARK Dried Figs, finely chopped
1/2 cup brandy or rum
2 tsps grated lemon rind
2 tsps grated orange rind
1 green apple, grated
250g butter, softened
1 cup firmly packed brown sugar
¼ cup maple or golden syrup
4 eggs, lightly beaten
1 cup self raising flour
2 tsps mixed spice
1 tsp cinnamon
1 tsp nutmeg
2 ½ cups soft white breadcrumbs
110g whole blanched almonds
Brandy, extra for flambéing, if desired
Custard or Ice cream for serving
Recipe Collection
Twisted Christmas Bread Wreath
Almond Star Bread
Preheat the oven to 180℃.
To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.
Slice each piece of puff pastry into 4 x 25cm circles.
Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.
Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.
Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.
Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.
Remove from the oven, allow to cool and then dust with icing sugar, to serve.
Fruit Nut Fudge Brownie
- Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
- Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
- Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
- Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
- Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Walnut Cheese Log
Cheese to room temp.
In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.
Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.
Serve with crackers
Easy Florentines
Preheat oven to 180ºC (160ºC fan).Line 2 baking trays with baking paper.
In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat.
Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.
Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.
Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.
You will need a 7.5cm egg ring for this recipe
