Twisted Christmas Bread Wreath

Mini Bombe Alaskas

Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*

Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt).  Add fruit, nuts and sherry and use a spatula to mix well.

Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.

Slice the madeira cake horizontally into three big slices, about 2cm thick.  Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices. 

To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.  Whisk until stiff peaks form.

One at a time, carefully remove an icecream from the mould and place on top of a cake round.  Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden.  Serve and repeat with remaining prepared icecreams.

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.

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.

Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

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

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

Sticky Date Christmas Pudding with Salted Caramel Sauce

TO MAKE THE PUDDING

1. Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.

2. Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).

3. Once completely cool, add eggs, flours, spices and rum. Mix well.

4. Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.

5. Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours.  Remove pudding from water, allow to cool completely before removing pudding from tin.

TO MAKE SAUCE

1. Combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined.
2. Stir in salt.

Fruit and Nut Easter Eggs

Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed. 

Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.

Place remaining seed mix into a food processor and process to a coarse crumb.  Transfer to a small bowl.  Repeat with remaining hazelnuts.  Pour remaining coconut into a small bowl. 

To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.  Refrigerate at least 2 hours before serving cold.