How to make beautiful Christmas memories.

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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.

broken into pieces 80g butter. chopped 2 eggs. cinnamon and nutmeg Pinch salt ¼ cup dark brown sugar ¾ cups fresh white breadcrumbs 35g Sunbeam Slivered Almonds 45g Sunbeam Glace Cherries.7L pudding above with the exception of the following: Cook fruit for 5 minutes. Decadent Traditional Pudding .7L pudding above with the exception of the following: Cook fruit for 7 minutes.Decadent Traditional Pudding 1. chopped 3 eggs.1 litre Ingredients 110g Sunbeam Sultanas 125g Sunbeam Raisins 75g Sunbeam Currants 45g Sunbeam Mixed Peel 65g (approx. lightly beaten 50mls pear liqueur or brandy ⅔ cup plain flour ½ teaspoon each of mixed spice. halved Method Prepare as per the 2. 4 pieces) Angas Park Dried Pears ¼ cup cloudy apple juice 50g dark chocolate. broken into pieces 125g butter. halved Method Prepare as per the 2. Melt butter and chocolate for 1 minute and steam pudding for 2 hours and 45 minutes. Melt butter and chocolate for 1 minutes 30 seconds and steam pudding for 4 hours. cinnamon and nutmeg ¼ teaspoon salt ⅓ cup dark brown sugar 1½ cups fresh white breadcrumbs 50g Sunbeam Slivered Almonds 60g Sunbeam Glace Cherries. lightly beaten 30mls pear liqueur or brandy ⅓ cup plain flour ¼ teaspoon each of mixed spice. . 7 pieces) Angas Park Dried Pears ½ cup cloudy apple juice 100g dark chocolate.7 litre Ingredients 180g Sunbeam Sultanas 160g Sunbeam Raisins 150g Sunbeam Currants 90g Sunbeam Mixed Peel 100g (approx.

Beat in eggs one at a time beating well after each addition. . cover with foil. sultanas and rum in a bowl and set to one side. well wrapped and stored in the fridge or a cool dry place. mixed spice and cinnamon. Evenly divide mixture between prepared pudding basins. 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. Steam bake for 1 hour. finely chopped hazelnuts. chocolate. buttermilk. rum soaked fruit and butter mixture and mix well to combine. Cream butter and brown sugar until light and fluffy. Sift flours. Storage Instructions: Puddings can be kept for up to 2 weeks. Prepare 8 pudding basins – grease well and line base with baking paper circles. These puddings would also be lovely as a gift. Chocolate. Remove foil and bake for a further 20 minutes. softened 1 cup dark brown sugar. Place raisins.Tip and Storage Instructions: Tip: We used 8 x 350ml ceramic pudding basins that are available in most homeware stores. finely chopped 1½ cups buttermilk Method Preheat oven to 170ºC. Place basins into the baking dish and pour in enough boiling water to ½ fill the baking dish. Serve cooked puddings in their basins with ice cream and a chocolate curl if desired. tied with a ribbon and tag with reheating instructions as they are easily reheated in the microwave on medium for 2 minutes. Raisin & Hazelnut Pudding Ingredients 375g Sunbeam Raisins 160g Sunbeam Sultanas 90ml rum 250g butter. Add breadcrumbs.

Cover and simmer for 6 hours. beating well between each addition. cherries and Cointreau in a bowl and leave to soak for 30 minutes. one at a time. soaked fruit. Sunshine Pudding Ingredients 125g Sunbeam Raisins 135g Sunbeam Sultanas 100g Sunbeam Glace Cherries. Place apricots. A 480g store bought butter cake will make approximately 2 cups of crumbs. Top with baking paper round. Add eggs. ⅓ filled with water and bring to the boil. 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. Note. 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. stirring occasionally. stand for 10 minutes before turning out. Repeat with remaining apricots and macadamias. add butter cake crumbs. Sift flours into a large bowl. . macadamias. Spoon mixture into the basin and smooth the top. pureed apricots and butter mixture and mix well to combine. increase heat and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up basin. Take a 60cm long piece of baking paper and foil. Place onto pudding basin and secure with kitchen string. custard or ice cream if desired.Tip and Storage Instructions: Tip: For a more intense citrus flavour simply increase the grated orange rind to 1 – 2 tablespoons. Cream butter and brown sugar in a small bowl until light and fluffy. Storage Instructions: Pudding will keep frozen for up to 3 months or 1 month well wrapped in an airtight container. Combine raisins. Stop stirring. topping up water when needed. Decorate and serve. heavy based saucepan and stir over low heat until sugar has completely dissolved. Working quickly drop one apricot at a time into the toffee and toss with a fork to coat. sultanas. as toffee cools it will become stringy and this is when you can create beautiful pulls of honey coloured toffee. apricot nectar. Simply place in a food processor for 30 seconds. To candy fruit and nuts place sugar and water in a medium. Remove from saucepan. Allow to cool and puree. layer and make a 3cm pleat in the middle of the sheets. orange juice and rind in a small saucepan and simmer covered. Serve with cream. Spread crumbs over a large plate and leave covered with a tea towel overnight to dry out. Reduce to medium heat and gently boil until the toffee begins to change colour. Pudding will require to be steamed for at least 2 hours prior to serving. for ten minutes. Do not stir toffee once it has boiled. remove and place on a baking paper lined tray. Place a wire rack onto the base of a large saucepan. halved 50mls Cointreau 200g Angas Park Apricots ½ cup apricot nectar Juice of one orange 2 teaspoons grated orange rind 175g butter.

for 10 minutes. Combine brandied treacle fruit ingredients in a medium saucepan. bring to the boil. whipped cream and cinnamon in a large metal bowl. push up the sides of the basin to form a well in the centre. While ice cream is still soft. Summer Pudding with Brandied Treacle Fruit Ingredients 1 litre premium vanilla ice cream. Serve cut into wedges with nut crusted praline. vanilla custard. line with slices of cake and fill with cooled brandied fruit. Cover with remaining slices of cake and top with reserved ice 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 3 Angas Park Dried Pear Slices 3 Angas Park Dried Peaches. Combine ice cream. Fold in chopped almonds and macadamias. . Set aside to cool completely. Storage Instructions: This pudding will keep in the freezer for up to 1 month. for example our White Christmas Cake or Traditional Christmas Cake. Break into shards and serve with Summer Pudding. chopped Method Prepare a 2 litre pudding basin by greasing and lining basin with 2 layers of plastic wrap. Cover with plastic wrap and return to the freezer for a minimum of 4 hours. softened 500mls vanilla custard 300mls cream. uncovered. Invert pudding onto a serving dish and gently remove plastic wrap. reduce to a simmer and cook. Thinly spread over baking paper lined trays and set aside to cool and set. stirring occasionally. It is recommended not to allow to thaw and refreeze as ice cream will crystallise. To make nut crusted praline shards combine chocolate and nuts in a bowl. Reserve 1½ cups of mixture for the top and spoon remaining into prepared pudding basin. allow to freeze for one hour.Tip and Storage Instructions: Tip: Any type of cake can be used for this pudding.

Add to fruit mixture and stir to combine. Add almonds. Cream butter. Pour mixture into prepared cake tin and bake for 4 hours or until a skewer inserted into cake comes out clean. rum and apricot nectar. chopped 1 cup rum ½ cup apricot nectar 250g butter. Line the base and sides of a 23cm deep square cake tin with a double layer of baking paper. Add eggs one at a time. Preheat oven to 140°C. roughly chopped Method Combine fruit. walnuts and chocolate. Leave cake in the tin. Beat in apricot jam. Wrap outside of tin with a double thickness of newspaper and tie with string to secure. Dust with icing sugar to serve. soak for 1-2 hours. Sift flours and cinnamon into a large bowl. Storage Instructions: Wrap cake in baking paper and plastic wrap. . beating well between each addition. Tip and Storage Instructions: Tip: The flavours of the cake will continue to develop over time and is best prepared a few days ahead. chopped 250g Trident Pitted Dates. softened 1½ cups dark brown sugar. chopped 150g Sunbeam Sultanas 125g Sunbeam Currants 100g Sunbeam Glace Cherries. place in an airtight container and it will keep for up to 1 month.Traditional Christmas Cake Ingredients 375g Sunbeam Raisins 250g Sunbeam Pitted Prunes. brown sugar and vanilla until light and fluffy. stirring occasionally. 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. Fold in fruit mixture and mix well to combine. wrap in kitchen towels & leave overnight to rest.

at room temperature Praline 110g Sunbeam Macadamia Halves 1 ½ cups castor sugar ½ cup water Method Preheat oven to 150°C.Tip and Storage Instructions: Tip: Cake can be cooked in a 13cm x 27cm loaf tin. Stop stirring. smooth the top and bake for 2 hours. Place sugar and water in a medium. Reduce to medium heat and gently boil until the toffee begins to change colour. Stir in mixed fruit and cashews. Spoon into prepared cake tin. Add eggs one at a time. beating well after each addition. double line the base and sides with baking paper. Do not stir toffee once it has boiled. line a baking dish with baking paper and scatter with macadamias. add fruit mixture and buttermilk and mix to combine. Sift flours and custard powder into a large bowl. gradually pour cooled chocolate in a thin stream. Pour over macadamias and leave to cool. chopped ¾ cup self raising flour 1 cup plain flour ¼ cup custard powder ⅓ cup buttermilk. Cream butter and sugar until light and fluffy. beat until smooth. 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. Grease a 12 cup capacity bundt tin. Crack into shards to decorate. increase heat and bring to the boil. White Christmas Cake Ingredients 180g butter. While still beating. . heavy based saucepan and stir over low heat until sugar has completely dissolved. Storage Instructions: Cake will keep well wrapped in an airtight container for up to 1 week. To make praline. Serve topped with macadamia praline. Allow to cool before turning out. Gradually pour in condensed milk and vanilla essence.

Decorate with remaining apricots. roughly crushed 1 cup shredded coconut.Tip and Storage Instructions: Tip: Fruit can be prepared. remove cake from the freezer. When ready to serve. cover with plastic wrap and freeze for a minimum of 4 hours or preferably overnight. Add half of the macadamias. Storage Instructions: Store for up to 1 month in the freezer. reduce heat and simmer for 3 minutes stirring occasionally. In a large. macadamias. toasted Method Line a 23cm cake tin with plastic wrap and place in the freezer. softened 500mls premium vanilla yoghurt 220g Sunbeam Dry Roasted Macadamias 100g meringues. 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. combine softened ice cream and yoghurt. Pour into prepared cake tin. Roughly chop half of the apricots and place in a medium saucepan with the sultanas. Set aside and allow to cool for 30 minutes. covered and stored in the fridge for up to a week. invert onto a serving plate and gently remove plastic film. Add Cointreau and leave to chill in the refrigerator for 2 hours. shredded coconut and cooled fruit mixture and mix quickly to combine. Bring to the boil. meringues and serve. . chilled metal bowl. raisins and apricot nectar. 1 cup crushed meringues.

you can also add ¼ teaspoon of cream of tartar. . pistachios. Meringue Christmas Cake Ingredients 120g Sunbeam Dry Roasted Almonds 80g Sunbeam Pistachios 120g Sunbeam Dry Roasted Hazelnuts 260g Sunbeam Mixed Fruit 250g Trident Dates. Place almonds. dates. chopped 1 teaspoon mixed spice 5 egg-whites. Beat egg whites and salt in clean and dry bowl until firm peaks form. Bake for 30 minutes. chocolate and mixed spice in a food processor and process for 30 seconds until roughly chopped. gently fold fruit and nut mixture into meringue and spoon into a greased and baking paper lined 23cm spring form tin. hazelnuts. Serve with double thick cream if desired. Gradually beat in sugar. discarding paper and place cake onto a serving dish. finely chopped 200g dark cooking chocolate. Gently remove from spring form pan. mixed fruit. a few tablespoons at a time. Be careful not to over beat the egg whites as they will become dry and separate. Turn oven off and allow cake to cool in the oven with the door ajar. Using a large metal spoon.Tip and Storage Instructions: Tip: Adding a pinch of salt to the egg whites while beating will help to keep them stable. Storage Instructions: Cake will keep in an airtight container for 5 days. beating well after each addition. at room temperature Pinch of salt ½ cup caster sugar Method Preheat oven to 160ºC.

Add candied rind and mix to combine. Simmer for 3 minutes. softened 1 ½ cups caster sugar 250g cream cheese. extra ⅓ cup water Finely grated rind of one lemon 90g butter. Gradually beat in sifted icing sugar. beating well after each addition. Line the base and sides of a 20cm deep square cake tin with a double layer of baking paper. Add eggs one at a time. . cream cheese and vanilla essence until light and fluffy. Fold in sifted flours. sugar. baking powder and fruit mixture. Spread icing over the top of the cake and serve cut into thick slices as desired. Prepare icing.White Fruit Cake Ingredients 500g Sunbeam Mixed Fruit 2 tablespoons brandy 185g butter. Spoon into prepared cake pan and bake for 1½ hours or until cooked when tested. Cream butter. place extra sugar and water in a small saucepan. If icing feels dry and not sticky beat in another teaspoon of lemon juice. 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. Whip butter until a pale cream colour. Combine mixed fruit and brandy and allow to stand for 30 minutes. then remove rind and place on a sheet of baking paper. Add lemon juice and grated rind and beat to combine. Dissolve sugar over a low heat then increase heat and bring to the boil. Reduce heat and add lemon rind. softened 3 cups pure icing sugar 2 tablespoons lemon juice Method Preheat oven to 160°C. Allow to cool in the pan before turning on to a wire rack. Wrap outside of tin with a double thickness of newspaper and tie with string to secure.

Cut a 1cm slit in the centre of the pastry and once again using the back of a knife. 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. from the other a 28cm circle for the lid.Tip and Storage Instructions: Tip: Hazelnuts can be swapped with whole blanched almonds or macadamia nuts.10 minutes to crisp pastry prior to serving. Bake for 30 minutes until golden. carefully mark the top in swirls. Brush with remaining egg glaze and sprinkle with caster sugar. Brush pastry edge with egg glaze and top with second pastry sheet. Cut into wedges and serve warm with cream or ice-cream. butter. reheating in oven at 200°C for 5 . making sure to seal the edges firmly. 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. Storage Instructions: Store in an airtight container in refrigerator for up to 4 days. Spread fruit and nut mixture onto smaller pastry sheet within 2cm of the edge. cut from one a 26cm circle. Lightly mark the edges with the back of a knife at 5cm intervals. Add mixed fruit. . Lightly roll out each pastry sheet. plain flour and egg and process for 30 seconds. caster sugar. Place hazelnuts in a food processor and process until finely chopped.

Remove from oven. then gently peel chocolate away from the leaf. gradually beat in 100mls cream. rinse and dry with a cloth. firmly packed 110g Sunbeam Almond Meal 2 tablespoons pure icing sugar 100g dark eating chocolate. then the soaked raisins and spread with chocolate cream. broken into pieces 600mls thickened cream 100g white chocolate. gradually beat in remaining brown sugar. Brush the back of the leaves with a thin layer of melted chocolate. allow to chill in the refrigerator for 2 hours. Gently fold into chocolate mixture and pour into prepared tray. remove and gently ease into a roll. allow to set. stirring occasionally. Chocolate Drunken Raisin Roulade Ingredients 225g Sunbeam Raisins ¼ cup chocolate liqueur 200g dark eating chocolate. Brush with glitter and set aside until required. broken into pieces 3 tablespoons water 6 eggs separated ⅔ cup brown sugar. cover with a sheet of baking paper and invert onto a flat surface. spread over chilled roulade and decorate with white chocolate leaf decorations.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 roulade is too sticky to touch sieve over another 2 tablespoons of icing sugar. then brush with a second thin layer. Melt 200g chocolate and water together. If your cake does crack slightly. Fold in ½ cup almond meal. sieve icing sugar over the top. Leaves can be made up to a week ahead and stored in a container in a cool dry place. Whip 200mls cream in a large metal bowl and gently fold into chocolate mixture. Leave to set in a cool dry place. Beat egg whites until firm peaks form. . Beat egg yolks and ⅓ cup brown sugar until thick and creamy. Storage Instructions: Roulade will keep in the fridge for 4 – 5 days. Gently roll up the chocolate sponge from the long side and place in the fridge to chill. Soak raisins in chocolate liqueur overnight Grease & line a 25cm x 35cm x 3cm deep Swiss roll pan. Bake for 17 . Gradually beat in cooled chocolate mixture. Whip remaining cream and fold in grated white chocolate. Melt and cool 100g dark chocolate. To make chocolate leaves clean approximately 40 lemon or any other soft non-poisonous leaves with warm soapy water. set aside to cool. Sprinkle cake with remaining almond meal. finely chopped White chocolate leaf decorations and silver edible glitter for dusting Method Preheat oven to 160°C.20 minutes. Allow to cool.

Repeat with remaining mixture. reserve 24 halves for tops Method Preheat oven to 180ºC. Combine fruit. Roll a tablespoon of mixture into a ball and coat in coconut. top each with half a glace cherry.Tip and Storage Instructions: Tip: If the cherries don’t stick simply dip in a little h cherr es on’t stick simpl dip r k p t of th left over condensed millk mixture and place the f d iilk m ure and place r o on top. halved. Santa’s Buttons Ingredients 375g Sunbeam Mixed Fruit 395g can sweetened condensed milk 1 ¾ cups desiccated coconut 100g Sunbeam Glace Cherries. Bake for 10-15 minutes. Allow to cool before serving. Storage Instructions: Biscuits willl store in an ons: Bis sto tore a a ight airtig container for 1 week ne eek. condensed milk and 1 cup of coconut in a medium bowl. . Arrange balls on a lined oven tray.

Spoon into well greased 12 x ⅓ cup cupcake pan and bake for 20 minutes. softened ¾ cup caster sugar 1 teaspoon vanilla paste 2 eggs. Form a mouth using a bamboo skewer and top with half a cherry. Remove from oven and invert onto a wire rack to cool. Stir into creamed mixture. Place the smaller ball on the larger ball. Cream butter. milk and vanilla paste with a fork until combined. sifted 100g Sunbeam Cherries. reserve 6 cherries for decoration. sugar and vanilla paste in a medium bowl until light and fluffy. To make icing: beat icing sugar. To make snowmen: roll 12 balls approximately the size of a 20 cent piece and 12 balls approximately half as big. Storage Instructions: Cupcakes will store for 3 – 4 days in an airtight container. at room temperature Vanilla Icing 1 ½ cups pure icing sugar 30mls milk. chop remaining 120g Sunbeam Sultanas 125g milk chocolate dots ⅔ cup buttermilk. Push 3 – 4 small currants into the large ball to resemble buttons and silver cachous into the small balls for eyes.Tip and Storage Instructions: Tip: Vanilla paste is different to vanilla extract as it contains the vanilla seeds. Combine self-raising flour. It is available in a small pot in the cake decorating section at most supermarkets. gradually beat in eggs. 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. sultanas and chocolate dots. lightly beaten 1 ¼ cups self raising flour. Spread onto cooled cupcakes and top with a Snowman. 1 teaspoon is equivalent to 1 vanilla pod. chopped cherries. add buttermilk and gently mix to combine. . Snowman Cupcakes Ingredients 125g butter. Form 12 disks the size of a ten cent piece and place on top.

sugar To make chocolate stars. Storage Instructions: Florentine Trees will keep in an airtight container for up to 1week. cornflakes.see repar a ar si te e nex age. ox 1 high a isks s minutes and large disks for 15 minutes. cut 6 stars and o a attach to the top of the tree with more melted chocolate. . rui in a bowl. Bake smalll disks for 10 ox. make disks nt r ircle cle. sugar and syrup tter tter s d in a saucepan over medium heat stirring auce ve m ea cont continuously. Take balls of mixture and press omb k a ke balls n s into disks over each circle. ak approx 1cm hig . Even y prea Evenly spread a spoonful of chocolate over ven enly po colat v a e each circle and alllow disks to set. Repeat untill stack has 5 biscuits on stac ha tac ck top of each other working from largest to g from ar es from smallest. pe e 400g millk chocolate. n ao Once florentines are cooled and chocolate is es es e oo dc set. Pour in butte mixture. Using a star cutter. It will provide hours of entertainment and it’s yummy to eat as well. C bi flou Combine flour. melted 0 g c elte elte Method Metho P h a o Preheat oven to 170ºC. next pag Melt butter.Florentine Christmas Trees Ingr gredients s 125g tte 12 butte ter ½ cup caster sugar p g ⅓ cup golden syr p cup golden yrup lden d 1 cup plain flour cup pla ai 1 cup cornflakes p s 1 cup shredded coconut e 160g 16 Sunbeam Sultanas b an n 80g Sunb m Currants unb nbeam ur 100g Sunbeam Glac Cherri chopped 00 ace rries. Remove from heat and alllow n ly Rem y eat nd llow nd ow to cool. spread 2 a tablespoons of the melted mi chocolate milk hoco a over a sheet of baking paper and allow k nd all l to set. Biscuits: Prepare trays using template . coconu and fruit o s. Decorate with chocolate stars and cora star an dust with icing sug r. build the trees by spreading a teaspoon he e p eading adin n of melted ch f el e ch hocolate in the centre of each e ntr biscuit (not the smallest bisc its) then place (not t m b sc cui a chocolate diisk 1cm smaller than the biscuit sk m smal e mall ma t on top. Tip and Storage Instructions: Tip: This is a great recipe for kids to make for Christmas. stiir well ow ou w utte utter e to combine. n larg rge g r s Chocollate: Prepare trays using template a e: re r y e a se ne see next page. set. conut .

Florentine Christmas Trees Biscuit Template .x 6 of each size .

x 6 of each size .Florentine Christmas Trees Chocolate Template .

. Break into desired pieces and serve. sprinkle with the remaining ⅓ of fruit and nuts and leave to set. Spread into a slab.Tip and Storage Instructions: 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. Combine fruit and nuts. 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 White Chocolate Brittle ½ cup Sunbeam Sultanas ½ cup Angas Park Cranberries 110g Sunbeam Dry Roasted Macadamias 80g Sunbeam Pistachios 120g Sunbeam Dry Roasted Almonds 120g Sunbeam Dry Roasted Hazelnuts Method Use the same method for dark or white chocolate brittle. gently fold ⅔ through chocolate and pour into a greased and baking paper lined 17cm x 27cm slice tin.

Place in a food processor with remaining ingredients and process for 1 – 2 minutes. Storage Instructions: Relish will keep in the refrigerator for 5 – 7 days. sultanas.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. chopped 1 cup Sunbeam Sultanas ½ cup Sunbeam Currants ⅓ cup apple juice 2 tablespoons apple cider vinegar 1 large onion. currants. . peeled and roughly chopped 1 medium red capsicum. seeds removed 1 teaspoon of both salt and sugar Method Soak apples. Fruit Relish Ingredients 200g Angas Park Dried Apples. Spoon into sterilised jars to store and serve as desired. juice and vinegar for 3 hours.

or in a sandwich. replacing lid for the final 30 minutes of cooking. peeled and crushed 1 tablespoon salt 1 teaspoon of each. Pour in hot chutney. bring to the boil then reduce to a simmer. flesh finely chopped 1 litre (4 cups) white vinegar Juice and grated rind of two limes Method Place all ingredients in a large saucepan.Tip and Storage Instructions: Tip: Decorate with Christmas ribbon and give as gifts. Cook for one hour uncovered. Delicious served with cooked meats. Storage Instructions: Chutney will store in a cool dark place with original vacuum seal for up to 6 months. chopped 375g Sunbeam Raisins 1 brown onion. stirring occasionally. replace lids and invert jar to create a vacuum seal. store in the refrigerator for up to a month. Place jars right side up and lids into a baking dish and sterilise in a preheated oven at 180°C for 10 minutes. Once cool tip upright and store. once seal is broken. peeled and finely diced 6 cloves garlic. . While still hot. seeds and membrane removed. Date & Raisin Chutney Ingredients 500g Trident Dates. To prepare jars. mustard seeds. ground ginger and cinnamon 4 small fresh chillies. pour into sterilised jars and invert to create vacuum seal. wash in hot soapy water and rinse in hot water to remove soapy residue.

cooled 3 eggs.Almond Crusted Parsnip Pots Ingredients 20g butter melted 110g Sunbeam Almond Meal 1½ cups mashed parsnip. Brush pots with melted butter using vertical strokes and dust each pot with 2 teaspoons of almond meal. Combine mashed parsnip. Storage Instructions: Mashed parsnip can be made up to 4 days ahead and kept in the refrigerator. Tip and Storage Instructions: Tip: 4 – 5 medium parsnips should prepare 1½ cups of mashed parsnip. . season according to personal taste Salt and pepper to taste ½ cup grated tasty cheese ¼ cup grated parmesan cheese Method Preheat oven to 180°C. Fold in remaining beaten egg-white. Divide mixture evenly between prepared pots and place in a baking dish. peel parsnips and cut to a 1cm dice. Beat egg-whites until stiff peaks form and gently fold half the egg whites into the parsnip mixture. Add cheeses and mix to combine. salt and pepper in a large bowl and push mixture through a sieve to remove fibrous pieces of parsnip. Place in a pot of boiling water and cook for 15 minutes. cream. Serve immediately. nutmeg.½ teaspoon nutmeg. Drain well and mash. To prepare mashed parsnip. Bake for 25 minutes. egg yolks. separated ¾ cup cream ¼ . Prepare 6 x ½ cup soufflé dishes.

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 . Remove skin and trim excess fat from the ham. Remove toothpicks and cut into slices to serve. allspice. Place mixed fruit.Tip and Storage Instructions: Tip: Ham can be prepared (with out glazing) the day before it is required.3kg leg of ham. Arrange apple slices over ham and fill holes with a hole cherry. Glaze ham with combined extra maple syrup and mixed spice and bake for 20 minutes. skin removed 50g butter. Storage Instructions: Prepared ham can be kept for up to 2 weeks in the refrigerator. melted 200g Angas Park Dried Apple Slices 110g Sunbeam Glace Cherries Toothpicks ½ cup S&W Maple Syrup. . Check ham after ten minutes and reglaze if required. brush with melted butter and spread over fruit paste. Before glazing and baking allow ham to come to room temperature. extra 1 teaspoon mixed spice Method Preheat oven to 180°C. 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. It must be loosely wrapped as to allow air to circulate or ideally in a ham bag. secure with toothpicks.

to taste Kitchen string and bamboo skewers Method To prepare turkey: pat down with paper towel inside and out. Place breadcrumbs. Storage Instructions: Turkey will keep in the refrigerator for up to 3 days. Cover with a clean dry tea towel and allow to rest for 1 hour in a cool place at room temperature. chopped 100g Sunbeam Sultanas ¼ cup chopped chives Juice and grated rind of one lemon. mix well to combine. stirring occasionally. chopped 250g Angus Park Dried Figs. Place prepared turkey into a greased baking dish.Tip and Storage Instructions: Tip: The following stuffing recipe can be used for a 2 – 5 kg turkey. and season with sea salt and pepper. sultanas. Remove foil for the last 15 . . peeled and finely sliced ¼ cup red wine vinegar 1 tablespoon light brown sugar 2 cups fresh white breadcrumbs 150g Sunbeam Brazil Nuts. brush with melted butter. Serve turkey breast cut into thick slices and the legs and wings segmented. Using a spoon. Butter Glazed Turkey with Brazil Nut & Fig Stuffing Ingredients 1 x 4kg whole turkey 2 tablespoons butter 2 brown onions. chives. Tuck wings underneath and fix wings and legs with kitchen string to secure. Add caramelised onions and season with salt and pepper.20 minutes of cooking. Leftover turkey meat is lovely kept cold as a filling for sandwiches or salads. grated lemon rind and egg in a large bowl. Delicious used hot as a pie filling or added to a pasta bake. Set aside to cool. begin at the neck cavity and gently ease the skin away from the breast. To adjust cooking time simply add or remove 30 minutes from when the oven temperature is reduced for each extra kilo. add onion and cook for 10 minutes over a medium low heat. brazil nuts. If using for a smaller turkey. To store. Remove from oven. lightly beaten ⅓ cup melted butter Sea salt and pepper. wrap in aluminium foil and allow to rest for up to 30 minutes. figs. Thread skewers through the skin at each cavity opening to secure. juice. Preheat oven to 200ºC. remove stuffing and keep separately. Fill the body cavity with juiced lemon halves. Cover the stuffed turkey breast section with foil to avoid burning whilst cooking and bake in a preheated oven at 200ºC for 30 minutes. Stir in vinegar and brown sugar and cook for 2 minutes. use ½ to ⅔ of stuffing mixture and place remaining mixture in well greased cupcake tin and bake for 20 – 25 minutes. Remove the neck and discard. reserve juiced halves 1 egg. In a small frying pan melt butter. reduce temperature to 180ºC and cook for 2 hours. Loosely fill the prepared neck cavity of the turkey with stuffing and press over the exterior of the turkey to shape against the breast.

If you are serving more than 6 people simply double the vegetables and increase cooking times by half. place sultanas. Tip and Storage Instructions: Tip: Zucchini flowers are available from December until April from most markets or gourmet green grocers. Drain well. use baby zucchini. roughly chopped juice and grated rind of one lemon 120g Sunbeam Dry Roasted Hazelnuts ½ cup flat leaf parsley. They may occasionally pop up in major supermarkets at the peak of their season. tops removed 150g whole green baby beans 12 zucchini flowers. washed ⅓ cup plus 1–2 tablespoons lemon infused olive oil Vegetables 1 bunch baby carrots. allowing 2 per person instead as they are more widely available.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. washed and peeled. figs. While processing gradually pour olive oil into processor in a thin stream. However. toss in 1–2 tablespoons of lemon olive oil and serve with lemon fruit pesto. currants. if you prefer. Place baby carrots in a large pot of boiling water and cook for 5 minutes. . hazelnuts and parsley in a food processor and process for 1 minute. stamens removed Method To prepare pesto. raisins. Storage Instructions: Lemon fruit pesto will keep in the refrigerator for 5 – 7 days in an airtight container. lemon juice and rind. Add beans and zucchini and cook for 2 minutes.

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