How to make beautiful Christmas memories. sunbeamfoods.com.au Storage Instructions: Storage Instructions: Pudding wil
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How to make beautiful Christmas memories.
sunbeamfoods.com.au
Storage Instructions: Storage Instructions: Pudding will keep frozen for up to 3 months or 1 month well wrapped in an airtight container. Pudding will require to be steamed for at least 2 hours prior to serving.
Decadent Traditional Pudding - 2.7 litre Ingredients 375g Sunbeam Sultanas 375g Sunbeam Raisins 300g Sunbeam Currants 200g Angas Park Mixed Peel 200g Angas Park Dried Pears, diced 1 cup cloudy apple juice 90mls pear liqueur or brandy 150g dark chocolate, broken into pieces 250g butter, chopped 5 eggs, lightly beaten 1 cup plain flour 1 teaspoon each of mixed spice, cinnamon and nutmeg ¼ teaspoon salt ½ cup dark brown sugar 2 ½ cups fresh white breadcrumbs 100g Sunbeam Slivered Almonds 100g Sunbeam Glace Cherries, halved
Method Place sultanas, raisins, currants, peel, pears and apple juice into a large saucepan, cover and cook over medium heat for 10 minutes, stirring occasionally. Place in refrigerator to cool completely then add pear liqueur (or brandy). Melt chocolate and butter together, stirring occasionally. Cool and gradually beat in eggs. Pour into fruit and combine. Sift flour, spices and salt into a large bowl. Add brown sugar, breadcrumbs, almonds and glace cherries. Pour in chocolate fruit mixture and mix until well combined. Prepare a 2.7 litre pudding basin - grease well and double line base with baking paper circles. Spoon mixture into the basin and smooth the top. Top with a baking paper round. Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string.
Place a wire rack onto the base of a large saucepan, ⅓ fill with water and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up the basin. Cover and simmer for 7 hours, topping up water when needed. Remove from saucepan; stand for 10 minutes, before turning out. Serve cut into slices with ice cream and cinnamon poached pears. To make chocolate coated pears combine sugar, water and cinnamon in a medium saucepan. Place over a low heat and stir until sugar has dissolved. Bring to the boil then reduce heat and simmer for 5 minutes. Add pears and cook for 5 minutes. Remove pears and place on baking paper to cool. Dip in melted chocolate and lay on baking paper lined trays to set. Simmer remaining syrup until thick and serve pudding with chocolate pears and a drizzle of cinnamon syrup.
Decadent Traditional Pudding 1.7 litre Ingredients 180g Sunbeam Sultanas 160g Sunbeam Raisins 150g Sunbeam Currants 90g Sunbeam Mixed Peel 100g (approx. 7 pieces) Angas Park Dried Pears ½ cup cloudy apple juice 100g dark chocolate, broken into pieces 125g butter, chopped 3 eggs, lightly beaten 50mls pear liqueur or brandy ⅔ cup plain flour ½ teaspoon each of mixed spice, cinnamon and nutmeg ¼ teaspoon salt ⅓ cup dark brown sugar 1½ cups fresh white breadcrumbs 50g Sunbeam Slivered Almonds 60g Sunbeam Glace Cherries, halved Method Prepare as per the 2.7L pudding above with the exception of the following: Cook fruit for 7 minutes. Melt butter and chocolate for 1 minutes 30 seconds and steam pudding for 4 hours.
Decadent Traditional Pudding - 1 litre Ingredients 110g Sunbeam Sultanas 125g Sunbeam Raisins 75g Sunbeam Currants 45g Sunbeam Mixed Peel 65g (approx. 4 pieces) Angas Park Dried Pears ¼ cup cloudy apple juice 50g dark chocolate, broken into pieces 80g butter, chopped 2 eggs, lightly beaten 30mls pear liqueur or brandy ⅓ cup plain flour
¼ teaspoon each of mixed spice, cinnamon and nutmeg Pinch salt ¼ cup dark brown sugar ¾ cups fresh white breadcrumbs 35g Sunbeam Slivered Almonds 45g Sunbeam Glace Cherries, halved Method Prepare as per the 2.7L pudding above with the exception of the following: Cook fruit for 5 minutes. Melt butter and chocolate for 1 minute and steam pudding for 2 hours and 45 minutes.
Tip and Storage Instructions: Tip: We used 8 x 350ml ceramic pudding basins that are available in most homeware stores. These puddings would also be lovely as a gift, tied with a ribbon and tag with reheating instructions as they are easily reheated in the microwave on medium for 2 minutes. Storage Instructions: Puddings can be kept for up to 2 weeks, well wrapped and stored in the fridge or a cool dry place.
Chocolate, Raisin & Hazelnut Pudding Ingredients 375g Sunbeam Raisins 160g Sunbeam Sultanas 90ml rum 250g butter, softened 1 cup dark brown sugar, firmly packed 3 eggs 1 cup plain flour ½ cup self raising flour 1 teaspoon mixed spice 1 teaspoon cinnamon 2 cups fresh white breadcrumbs 120g Sunbeam Dry Roasted Hazelnuts
200g dark chocolate, finely chopped 1½ cups buttermilk Method Preheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side. Prepare 8 pudding basins – grease well and line base with baking paper circles. Cream butter and brown sugar until light and fluffy. Beat in eggs one at a time beating well after each addition. Sift flours, mixed spice and cinnamon.
Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine. Evenly divide mixture between prepared pudding basins. Place basins into the baking dish and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes. Serve cooked puddings in their basins with ice cream and a chocolate curl if desired.
Tip and Storage Instructions: Tip: For a more intense citrus flavour simply increase the grated orange rind to 1 – 2 tablespoons. A 480g store bought butter cake will make approximately 2 cups of crumbs. Simply place in a food processor for 30 seconds. Spread crumbs over a large plate and leave covered with a tea towel overnight to dry out. Storage Instructions: Pudding will keep frozen for up to 3 months or 1 month well wrapped in an airtight container. Pudding will require to be steamed for at least 2 hours prior to serving.
Sunshine Pudding Ingredients 125g Sunbeam Raisins 135g Sunbeam Sultanas 100g Sunbeam Glace Cherries, halved 50mls Cointreau 200g Angas Park Apricots ½ cup apricot nectar Juice of one orange 2 teaspoons grated orange rind 175g butter, softened ¾ cup firmly packed brown sugar 2 eggs ½ cup self-raising flour ½ cup plain flour 2 cups butter cake crumbs 110g Sunbeam Macadamia Halves Candied fruit and nuts 1 ½ cups caster sugar ½ cup water 12 – 15 Angas Park Dried Apricots 12 – 15 Sunbeam Macadamia Halves Method Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.
Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes. Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered, for ten minutes, stirring occasionally. Allow to cool and puree. Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well between each addition. Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper round. Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string. Place a wire rack onto the base of a large saucepan, ⅓ filled with water and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up basin. Cover and simmer for
6 hours, topping up water when needed. Remove from saucepan; stand for 10 minutes before turning out. Serve with cream, custard or ice cream if desired. To candy fruit and nuts place sugar and water in a medium, heavy based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to the boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled. Working quickly drop one apricot at a time into the toffee and toss with a fork to coat, remove and place on a baking paper lined tray. Repeat with remaining apricots and macadamias. Note, as toffee cools it will become stringy and this is when you can create beautiful pulls of honey coloured toffee. Simply place a toffee macadamia on the paper and hold firm with one fork while pulling the toffee away from the nut with the other. Decorate and serve.
Tip and Storage Instructions:
Summer Pudding with Brandied Treacle Fruit Ingredients 1 litre premium vanilla ice cream, softened 500mls vanilla custard 300mls cream, semi whipped 1 teaspoon cinnamon 120g Sunbeam Dry Roasted Almonds 110g Sunbeam Dry Roasted Macadamias 10 thin slices store bought butter cake Brandied treacle fruit sauce ½ cup dark brown sugar ½ cup water ¼ cup treacle 60mls brandy 2 tablespoons butter 100g Sunbeam Raisins 50g Sunbeam Currants 5 Angas Park Dried Apple Slices
Tip: Any type of cake can be used for this pudding, for example our White Christmas Cake or Traditional Christmas Cake. Storage Instructions: This pudding will keep in the freezer for up to 1 month. It is recommended not to allow to thaw and refreeze as ice cream will crystallise.
3 Angas Park Dried Pear Slices 3 Angas Park Dried Peaches, chopped Method Prepare a 2 litre pudding basin by greasing and lining basin with 2 layers of plastic wrap. Combine ice cream, vanilla custard, whipped cream and cinnamon in a large metal bowl. Fold in chopped almonds and macadamias. Reserve 1½ cups of mixture for the top and spoon remaining into prepared pudding basin, allow to freeze for one hour. Combine brandied treacle fruit ingredients in a medium saucepan, bring to the boil, reduce to a simmer and cook, uncovered, for 10 minutes, stirring occasionally. Set
aside to cool completely. While ice cream is still soft, push up the sides of the basin to form a well in the centre, line with slices of cake and fill with cooled brandied fruit. Cover with remaining slices of cake and top with reserved ice cream. Cover with plastic wrap and return to the freezer for a minimum of 4 hours. Invert pudding onto a serving dish and gently remove plastic wrap. Serve cut into wedges with nut crusted praline. To make nut crusted praline shards combine chocolate and nuts in a bowl. Thinly spread over baking paper lined trays and set aside to cool and set. Break into shards and serve with Summer Pudding.
Traditional Christmas Cake Ingredients 375g Sunbeam Raisins 250g Sunbeam Pitted Prunes, chopped 250g Trident Pitted Dates, chopped 150g Sunbeam Sultanas 125g Sunbeam Currants 100g Sunbeam Glace Cherries, chopped 1 cup rum ½ cup apricot nectar 250g butter, softened 1½ cups dark brown sugar, firmly packed 1 teaspoon vanilla extract 4 eggs ½ cup apricot jam 2 cups plain flour ½ cup self raising flour 1 tablespoon cinnamon 130g Sunbeam Natural Almonds 75g Sunbeam Californian Walnuts 200g dark chocolate, roughly chopped Method Combine fruit, rum and apricot nectar, soak for 1-2 hours, stirring occasionally. Preheat oven to 140°C. Line the base and sides of a 23cm deep square cake tin with a double layer of baking paper. Wrap outside of tin with a double thickness of newspaper and tie with string to secure. Cream butter, brown sugar and vanilla until light and fluffy. Add eggs one at a time, beating well between each addition. Beat in apricot jam. Add to fruit mixture and stir to combine. Sift flours and cinnamon into a large bowl. Add almonds, walnuts and chocolate. Fold in fruit mixture and mix well to combine. Pour mixture into prepared cake tin and bake for 4 hours or until a skewer inserted into cake comes out clean. Leave cake in the tin, wrap in kitchen towels & leave overnight to rest. Dust with icing sugar to serve.
Tip and Storage Instructions: Tip: The flavours of the cake will continue to develop over time and is best prepared a few days ahead. Storage Instructions: Wrap cake in baking paper and plastic wrap, place in an airtight container and it will keep for up to 1 month.
Tip and Storage Instructions: Tip: Cake can be cooked in a 13cm x 27cm loaf tin, double line the base and sides with baking paper. Storage Instructions: Cake will keep well wrapped in an airtight container for up to 1 week.
White Christmas Cake
Ingredients 180g butter, softened ⅓ cup caster sugar ½ cup sweetened condensed milk 1 teaspoon vanilla essence 150g white chocolate, melted and cooled 3 large eggs 500g Sunbeam Mixed Fruit 150g Sunbeam Cashew Nuts, chopped ¾ cup self raising flour 1 cup plain flour ¼ cup custard powder ⅓ cup buttermilk, at room temperature Praline 110g Sunbeam Macadamia Halves 1 ½ cups castor sugar ½ cup water Method Preheat oven to 150°C. Grease a 12 cup capacity bundt tin. Cream butter and sugar until light and fluffy. Gradually pour in condensed milk
and vanilla essence, beat until smooth. While still beating, gradually pour cooled chocolate in a thin stream. Add eggs one at a time, beating well after each addition. Stir in mixed fruit and cashews. Sift flours and custard powder into a large bowl, add fruit mixture and buttermilk and mix to combine. Spoon into prepared cake tin, smooth the top and bake for 2 hours. Allow to cool before turning out. Serve topped with macadamia praline. To make praline, line a baking dish with baking paper and scatter with macadamias. Place sugar and water in a medium, heavy based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to the boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled. Pour over macadamias and leave to cool. Crack into shards to decorate.
Tip and Storage Instructions: Tip: Fruit can be prepared, covered and stored in the fridge for up to a week. Storage Instructions: Store for up to 1 month in the freezer.
Ice Cream Cake Ingredients 500g Angas Park Apricots 175g Sunbeam Sultanas 75g Sunbeam Raisins ⅔ cup apricot nectar 75mls Cointreau 1 litre of premium vanilla ice cream, softened 500mls premium vanilla yoghurt 220g Sunbeam Dry Roasted Macadamias 100g meringues, roughly crushed 1 cup shredded coconut, toasted Method Line a 23cm cake tin with plastic wrap and place in the freezer. Roughly chop half of the apricots and place in a medium saucepan with the sultanas, raisins and apricot nectar. Bring to the boil, reduce heat and simmer for 3 minutes stirring occasionally. Set aside and allow to cool for 30 minutes. Add Cointreau and leave to chill in the refrigerator for 2 hours. In a large, chilled metal bowl, combine softened ice cream and yoghurt. Add half of the macadamias, 1 cup crushed meringues, shredded coconut and cooled fruit mixture and mix quickly to combine. Pour into prepared cake tin, cover with plastic wrap and freeze for a minimum of 4 hours or preferably overnight. When ready to serve, remove cake from the freezer, invert onto a serving plate and gently remove plastic film. Decorate with remaining apricots, macadamias, meringues and serve.
Tip and Storage Instructions: Tip: Adding a pinch of salt to the egg whites while beating will help to keep them stable, you can also add ¼ teaspoon of cream of tartar. Be careful not to over beat the egg whites as they will become dry and separate. Storage Instructions: Cake will keep in an airtight container for 5 days.
Meringue Christmas Cake Ingredients 120g Sunbeam Dry Roasted Almonds 80g Sunbeam Pistachios 120g Sunbeam Dry Roasted Hazelnuts 260g Sunbeam Mixed Fruit 250g Trident Dates, finely chopped 200g dark cooking chocolate, chopped 1 teaspoon mixed spice 5 egg-whites, at room temperature Pinch of salt ½ cup caster sugar
Method Preheat oven to 160ºC. Place almonds, pistachios, hazelnuts, mixed fruit, dates, chocolate and mixed spice in a food processor and process for 30 seconds until roughly chopped. Beat egg whites and salt in clean and dry bowl until firm peaks form. Gradually beat in sugar, a few tablespoons at a time, beating well after each addition.
Using a large metal spoon, gently fold fruit and nut mixture into meringue and spoon into a greased and baking paper lined 23cm spring form tin. Bake for 30 minutes. Turn oven off and allow cake to cool in the oven with the door ajar. Gently remove from spring form pan, discarding paper and place cake onto a serving dish. Serve with double thick cream if desired.
White Fruit Cake Ingredients 500g Sunbeam Mixed Fruit 2 tablespoons brandy 185g butter, softened 1 ½ cups caster sugar 250g cream cheese, softened 1 tsp vanilla essence 4 eggs 1 cup plain flour 1 cup wholemeal plain flour 1 ½ tsp baking powder ⅓ cup caster sugar, extra ⅓ cup water Finely grated rind of one lemon 90g butter, softened 3 cups pure icing sugar 2 tablespoons lemon juice Method Preheat oven to 160°C. Line the base and sides of a 20cm deep square cake tin with a double layer of baking paper. Wrap outside of tin with a double thickness of newspaper and tie with string to secure. Combine mixed fruit and brandy and allow to stand for 30 minutes. Cream butter, sugar, cream cheese and vanilla essence until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in sifted flours, baking powder and fruit mixture. Spoon into prepared cake pan and bake for 1½ hours or until cooked when tested. Allow to cool in the pan before turning on to a wire rack. Prepare icing, place extra sugar and water in a small saucepan. Dissolve sugar over a low heat then increase heat and bring to the boil. Reduce heat and add lemon rind. Simmer for 3 minutes, then remove rind and place on a sheet of baking paper. Whip butter until a pale cream colour. Gradually beat in sifted icing sugar. Add lemon juice and grated rind and beat to combine. If icing feels dry and not sticky beat in another teaspoon of lemon juice. Add candied rind and mix to combine. Spread icing over the top of the cake and serve cut into thick slices as desired.
Tip and Storage Instructions:
Tip: Hazelnuts can be swapped with whole blanched almonds or macadamia nuts. Storage Instructions: Store in an airtight container in refrigerator for up to 4 days; reheating in oven at 200°C for 5 - 10 minutes to crisp pastry prior to serving.
Hazelnut & Fruit Mince Tart Ingredients 2 x 26cm square sheets of puff pastry 150g Sunbeam Hazelnuts 375g Sunbeam Mixed Fruit 30g unsalted butter ½ cup caster sugar ⅓ cup plain flour 1 egg, lightly beaten 1 egg and 1 tablespoon cream lightly beaten together for glaze 1 tablespoon caster sugar for dusting
Method Preheat oven to 200°C. Lightly roll out each pastry sheet, cut from one a 26cm circle, from the other a 28cm circle for the lid. Place hazelnuts in a food processor and process until finely chopped. Add mixed fruit, butter, caster sugar, plain flour and egg and process for 30 seconds. Spread fruit and nut mixture onto smaller pastry sheet within 2cm of the edge. Brush pastry edge with egg glaze and top
with second pastry sheet, making sure to seal the edges firmly. Lightly mark the edges with the back of a knife at 5cm intervals. Cut a 1cm slit in the centre of the pastry and once again using the back of a knife, carefully mark the top in swirls. Brush with remaining egg glaze and sprinkle with caster sugar. Bake for 30 minutes until golden. Cut into wedges and serve warm with cream or ice-cream.
Tip and Storage Instructions: Tip: Be sure not to over cook the cake as it will become to dry and when rolling may crack or break. If your cake does crack slightly, allow to chill in the refrigerator for 2 hours, remove and gently ease into a roll. If roulade is too sticky to touch sieve over another 2 tablespoons of icing sugar. Storage Instructions: Roulade will keep in the fridge for 4 – 5 days.
Chocolate Drunken Raisin Roulade Ingredients 225g Sunbeam Raisins ¼ cup chocolate liqueur 200g dark eating chocolate, broken into pieces 3 tablespoons water 6 eggs separated ⅔ cup brown sugar, firmly packed 110g Sunbeam Almond Meal 2 tablespoons pure icing sugar 100g dark eating chocolate, broken into pieces 600mls thickened cream 100g white chocolate, finely chopped White chocolate leaf decorations and silver edible glitter for dusting Method Preheat oven to 160°C. Soak raisins in chocolate liqueur overnight Grease & line a 25cm x 35cm x 3cm deep Swiss roll pan.
Melt 200g chocolate and water together, stirring occasionally, set aside to cool. Beat egg yolks and ⅓ cup brown sugar until thick and creamy. Gradually beat in cooled chocolate mixture. Fold in ½ cup almond meal. Beat egg whites until firm peaks form, gradually beat in remaining brown sugar. Gently fold into chocolate mixture and pour into prepared tray. Bake for 17 - 20 minutes. Remove from oven, sieve icing sugar over the top, cover with a sheet of baking paper and invert onto a flat surface. Allow to cool. Melt and cool 100g dark chocolate, gradually beat in 100mls cream. Whip 200mls cream in a large metal bowl and gently fold into chocolate mixture. Sprinkle cake with remaining almond
meal, then the soaked raisins and spread with chocolate cream. Gently roll up the chocolate sponge from the long side and place in the fridge to chill. Whip remaining cream and fold in grated white chocolate, spread over chilled roulade and decorate with white chocolate leaf decorations. To make chocolate leaves clean approximately 40 lemon or any other soft non-poisonous leaves with warm soapy water, rinse and dry with a cloth. Brush the back of the leaves with a thin layer of melted chocolate, allow to set, then brush with a second thin layer. Leave to set in a cool dry place, then gently peel chocolate away from the leaf. Brush with glitter and set aside until required. Leaves can be made up to a week ahead and stored in a container in a cool dry place.
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Santa’s Buttons Ingredients 375g Sunbeam Mixed Fruit 395g can sweetened condensed milk 1 ¾ cups desiccated coconut 100g Sunbeam Glace Cherries, halved, reserve 24 halves for tops
Method Preheat oven to 180ºC. Combine fruit, condensed milk and 1 cup of coconut in a medium bowl. Roll a tablespoon of mixture into a ball and coat in coconut. Repeat with remaining
mixture. Arrange balls on a lined oven tray, top each with half a glace cherry. Bake for 10-15 minutes. Allow to cool before serving.
Tip and Storage Instructions:
Snowman Cupcakes Ingredients 125g butter, softened ¾ cup caster sugar 1 teaspoon vanilla paste 2 eggs, lightly beaten 1 ¼ cups self raising flour, sifted 100g Sunbeam Cherries, reserve 6 cherries for decoration, chop remaining 120g Sunbeam Sultanas 125g milk chocolate dots ⅔ cup buttermilk, at room temperature Vanilla Icing 1 ½ cups pure icing sugar 30mls milk, at room temperature ½ teaspoon vanilla paste
Snowmen 375g packet fondant icing Pure icing sugar Silver cachous Sunbeam Currants Method Preheat oven to 170°C. Cream butter, sugar and vanilla paste in a medium bowl until light and fluffy, gradually beat in eggs. Combine self-raising flour, chopped cherries, sultanas and chocolate dots. Stir into creamed mixture, add buttermilk and gently mix to combine. Spoon into well greased 12 x ⅓ cup cupcake pan and bake for 20 minutes. Remove from oven
Tip: Vanilla paste is different to vanilla extract as it contains the vanilla seeds. 1 teaspoon is equivalent to 1 vanilla pod. It is available in a small pot in the cake decorating section at most supermarkets. Storage Instructions: Cupcakes will store for 3 – 4 days in an airtight container.
and invert onto a wire rack to cool. To make icing: beat icing sugar, milk and vanilla paste with a fork until combined. Spread onto cooled cupcakes and top with a Snowman. To make snowmen: roll 12 balls approximately the size of a 20 cent piece and 12 balls approximately half as big. Place the smaller ball on the larger ball. Form 12 disks the size of a ten cent piece and place on top. Push 3 – 4 small currants into the large ball to resemble buttons and silver cachous into the small balls for eyes. Form a mouth using a bamboo skewer and top with half a cherry.
Florentine Christmas Trees Ingr gredientss 125g buttter 12 te te ½ cupp caster suggar ⅓ cup cup go gold lddeenn syr lden yrupp 1 cu cupp pl plaai ain flour 1 cupp cornflakess 1 cup shredded e coconut 160g Sunb 16 beam Sultan an nas 80g Su unbeam nb m Cu nb urr r ants 1000g 0 Sunbeam Glac ace Cherrri ries, choppe peed 4000gg millk ch c ocolate, mel elte el tteed Meth Me thod o P ehheaat ov Pr o en to 170ºC. Biscuits: Prrep epar are tray ar a s ussin i g template te - seee nneext x pag age. Melt butttttter eerr, su s gar andd syrup in a sau auce cepan ovver e medium m heeat a stirring cont co n inuously nt lyy. Re Remo m ve from heeat at and nd allow nd lllow ow to cool. C mbbin Co i e flflou o r, cornflakes, ou s,, coccon onut u and fru ruiit in a bow ow wl. Pou our in but utte ut ter mixture, te e stiir well to com ombbine. Take k bbal ke a ls al ls of mixture annd presss innto t disks overr each cirircl cle, cl e mak e, ake disks approx ox. 1c ox 1 m hi high g . Bake smaalll dis isks kss for 10 minutes annd la larg rge rg ge disks forr 15 minutess. Chocollat a e: e: Prepare ree tra r ys y using templat ae sseee ne next page. Evven Even enlyy spprrea enly ead a sppoo o nful of choccol olat a e ovver at e ch circle annd al ea alloow disks to set. Once florentines es aree cooooled andd ch es c ocolate is set,t, build the se hee trees by sppreeadin adin ad ing ng a teaspoon off mel elteed ch chocolate h in thee cenntr tre of each biscuit (n (not ott the sma m llest bi b sc scui c its) then place a chocolate diisk sk 1cm m ssma malll er mall ma e than the biscuitt on top. Repeat untill st stac tac ack ck ha has 5 biscuits on top of each other workingg from from fr om laarrgeest s to smallest. Deco cora rate with chocolate st star ars an and dust with icing su suga g r.r To make chocolate stars, spreaad 2 tablespoons of the melted mi milk cho hoco colaate over a sheet of baki k ng paper and nd aalllllow too set. Using a star cutter, cut 6 stars and a tach to the top of the tree with more melted at chocolate.
Tip and Storage Instructions: Tip: This is a great recipe for kids to make for Christmas. It will provide hours of entertainment and it’s yummy to eat as well. Storage Instructions: Florentine Trees will keep in an airtight container for up to 1week.
Florentine Christmas Trees Biscuit Template - x 6 of each size
Florentine Christmas Trees Chocolate Template - x 6 of each size
Tip and Storage Instructions:
Fruit & Nut Brittles Ingredients 600g dark OR white eating chocolate, place in a microwave safe bowl and microwave on a medium heat for 3 – 4 minutes Dark Chocolate Brittle ½ cup Sunbeam Raisins ½ cup Sunbeam Currants
Tip: For a thinner brittle simply spread chocolate mixture over a greased and baking paper lined shallow baking dish. Storage Instructions: Brittles will store in an airtight container for up to 4 weeks.
120g Sunbeam Dry Roasted Almonds 120g Sunbeam Dry Roasted Hazelnuts White Chocolate Brittle ½ cup Sunbeam Sultanas ½ cup Angas Park Cranberries 110g Sunbeam Dry Roasted Macadamias 80g Sunbeam Pistachios
Method Use the same method for dark or white chocolate brittle. Combine fruit and nuts, gently fold ⅔ through chocolate and pour into a greased and baking paper lined 17cm x 27cm slice tin. Spread into a slab, sprinkle with the remaining ⅓ of fruit and nuts and leave to set. Break into desired pieces and serve.
Tip and Storage Instructions: Tip: Delicious served on lavosh with a spread of cream cheese as a starter or to accompany any meat dish at your Christmas table. Storage Instructions: Relish will keep in the refrigerator for 5 – 7 days.
Fruit Relish Ingredients 200g Angas Park Dried Apples, chopped 1 cup Sunbeam Sultanas ½ cup Sunbeam Currants ⅓ cup apple juice
2 tablespoons apple cider vinegar 1 large onion, peeled and roughly chopped 1 medium red capsicum, seeds removed 1 teaspoon of both salt and sugar
Method Soak apples, sultanas, currants, juice and vinegar for 3 hours. Place in a food processor with remaining ingredients and process for 1 – 2 minutes. Spoon into sterilised jars to store and serve as desired.
Tip and Storage Instructions:
Date & Raisin Chutney Ingredients 500g Trident Dates, chopped 375g Sunbeam Raisins 1 brown onion, peeled and finely diced 6 cloves garlic, peeled and crushed 1 tablespoon salt 1 teaspoon of each; mustard seeds, ground ginger and cinnamon 4 small fresh chillies, seeds and membrane removed, flesh finely chopped
1 litre (4 cups) white vinegar Juice and grated rind of two limes Method Place all ingredients in a large saucepan, bring to the boil then reduce to a simmer, stirring occasionally. Cook for one hour uncovered, replacing lid for the final 30 minutes of cooking. While still hot, pour into sterilised jars and invert to create
Tip: Decorate with Christmas ribbon and give as gifts. Delicious served with cooked meats, or in a sandwich. Storage Instructions: Chutney will store in a cool dark place with original vacuum seal for up to 6 months, once seal is broken, store in the refrigerator for up to a month.
vacuum seal. To prepare jars; wash in hot soapy water and rinse in hot water to remove soapy residue. Place jars right side up and lids into a baking dish and sterilise in a preheated oven at 180°C for 10 minutes. Pour in hot chutney, replace lids and invert jar to create a vacuum seal. Once cool tip upright and store.
Almond Crusted Parsnip Pots Ingredients 20g butter melted 110g Sunbeam Almond Meal 1½ cups mashed parsnip, cooled 3 eggs, separated ¾ cup cream ¼ - ½ teaspoon nutmeg, season according to personal taste Salt and pepper to taste ½ cup grated tasty cheese ¼ cup grated parmesan cheese
Tip and Storage Instructions: Tip: 4 – 5 medium parsnips should prepare 1½ cups of mashed parsnip. To prepare mashed parsnip, peel parsnips and cut to a 1cm dice. Place in a pot of boiling water and cook for 15 minutes. Drain well and mash. Storage Instructions: Mashed parsnip can be made up to 4 days ahead and kept in the refrigerator.
Method Preheat oven to 180°C. Prepare 6 x ½ cup soufflé dishes. Brush pots with melted butter using vertical strokes and dust each pot with 2 teaspoons of almond meal. Combine mashed parsnip, egg yolks, cream, nutmeg, salt and pepper in a large bowl and push mixture through a sieve to remove fibrous pieces of parsnip. Add cheeses and mix to combine. Beat egg-whites until stiff peaks form and gently fold half the egg whites into the parsnip mixture. Fold in remaining beaten egg-white. Divide mixture evenly between prepared pots and place in a baking dish. Bake for 25 minutes. Serve immediately.
Tip and Storage Instructions: Tip: Ham can be prepared (with out glazing) the day before it is required. Before glazing and baking allow ham to come to room temperature. Storage Instructions: Prepared ham can be kept for up to 2 weeks in the refrigerator. It must be loosely wrapped as to allow air to circulate or ideally in a ham bag.
Spicy Apple & Cherry Glazed Ham Ingredients 375g Sunbeam Mixed Fruit 1 teaspoon ground allspice 2 tablespoons apple schnapps ¼ cup S&W Maple Syrup 2 - 3kg leg of ham, skin removed 50g butter, melted 200g Angas Park Dried Apple Slices 110g Sunbeam Glace Cherries
Toothpicks ½ cup S&W Maple Syrup, extra 1 teaspoon mixed spice Method Preheat oven to 180°C. Place mixed fruit, allspice, apple schnapps and maple syrup in a food processor and process for 20 – 30 seconds or until mixture is finely chopped and forms a paste.
Remove skin and trim excess fat from the ham, brush with melted butter and spread over fruit paste. Arrange apple slices over ham and fill holes with a hole cherry, secure with toothpicks. Glaze ham with combined extra maple syrup and mixed spice and bake for 20 minutes. Check ham after ten minutes and reglaze if required. Remove toothpicks and cut into slices to serve.
Tip and Storage Instructions: Tip: The following stuffing recipe can be used for a 2 – 5 kg turkey. If using for a smaller turkey, use ½ to ⅔ of stuffing mixture and place remaining mixture in well greased cupcake tin and bake for 20 – 25 minutes. To adjust cooking time simply add or remove 30 minutes from when the oven temperature is reduced for each extra kilo. Storage Instructions: Turkey will keep in the refrigerator for up to 3 days. To store, remove stuffing and keep separately. Leftover turkey meat is lovely kept cold as a filling for sandwiches or salads. Delicious used hot as a pie filling or added to a pasta bake.
Butter Glazed Turkey with Brazil Nut & Fig Stuffing Ingredients 1 x 4kg whole turkey 2 tablespoons butter 2 brown onions, peeled and finely sliced ¼ cup red wine vinegar 1 tablespoon light brown sugar 2 cups fresh white breadcrumbs 150g Sunbeam Brazil Nuts, chopped 250g Angus Park Dried Figs, chopped 100g Sunbeam Sultanas ¼ cup chopped chives Juice and grated rind of one lemon, reserve juiced halves 1 egg, lightly beaten ⅓ cup melted butter Sea salt and pepper, to taste Kitchen string and bamboo skewers
Method To prepare turkey: pat down with paper towel inside and out. Remove the neck and discard. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast. In a small frying pan melt butter, add onion and cook for 10 minutes over a medium low heat, stirring occasionally. Stir in vinegar and brown sugar and cook for 2 minutes. Set aside to cool. Place breadcrumbs, brazil nuts, figs, sultanas, chives, juice, grated lemon rind and egg in a large bowl. Add caramelised onions and season with salt and pepper, mix well to combine. Loosely fill the prepared neck cavity of the turkey with stuffing and press over the exterior of the turkey to shape against the breast. Fill the body cavity with juiced
lemon halves. Thread skewers through the skin at each cavity opening to secure. Tuck wings underneath and fix wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow to rest for 1 hour in a cool place at room temperature. Preheat oven to 200ºC. Place prepared turkey into a greased baking dish, brush with melted butter, and season with sea salt and pepper. Cover the stuffed turkey breast section with foil to avoid burning whilst cooking and bake in a preheated oven at 200ºC for 30 minutes, reduce temperature to 180ºC and cook for 2 hours. Remove foil for the last 15 - 20 minutes of cooking. Remove from oven, wrap in aluminium foil and allow to rest for up to 30 minutes. Serve turkey breast cut into thick slices and the legs and wings segmented.
Whole Baby Vegetables with Lemon Fruit Pesto Ingredients Lemon Fruit Pesto 140g Sunbeam Sultanas 80g Sunbeam Raisins 40g Sunbeam Currants 4 Angas Park Dried Figs, roughly chopped juice and grated rind of one lemon 120g Sunbeam Dry Roasted Hazelnuts ½ cup flat leaf parsley, washed ⅓ cup plus 1–2 tablespoons lemon infused olive oil Vegetables 1 bunch baby carrots, washed and peeled, tops removed 150g whole green baby beans 12 zucchini flowers, stamens removed Method To prepare pesto; place sultanas, raisins, currants, figs, lemon juice and rind, hazelnuts and parsley in a food processor and process for 1 minute. While processing gradually pour olive oil into processor in a thin stream. Place baby carrots in a large pot of boiling water and cook for 5 minutes. Add beans and zucchini and cook for 2 minutes. Drain well, toss in 1–2 tablespoons of lemon olive oil and serve with lemon fruit pesto.
Tip and Storage Instructions: Tip: Zucchini flowers are available from December until April from most markets or gourmet green grocers. They may occasionally pop up in major supermarkets at the peak of their season. However, if you prefer, use baby zucchini, allowing 2 per person instead as they are more widely available. If you are serving more than 6 people simply double the vegetables and increase cooking times by half. Storage Instructions: Lemon fruit pesto will keep in the refrigerator for 5 – 7 days in an airtight container.