1. food and drink
2. desserts and baking

D
IC I OU
S
R
EL
ECIPES
Decadent
Traditional
Pudding
2.7 litre
Preparation time: 30 minutes
Steaming time: 7 hours
Serves: 18 – 20
Cinnamon Poached Pears
Prep & cooking time: 15 minutes
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
90ml 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 Glacé Cherries, halved
Cinnamon Poached Pears
1 cup caster sugar
1 cup water
1 teaspoon cinnamon
200g Angas Park Dried Pears
200g dark chocolate, melted
1. 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).
2. Melt chocolate and butter together, stirring occasionally. Cool and
gradually beat in eggs. Pour into fruit and combine.
3. Sift flour, spices and salt into a large bowl. Add brown sugar,
breadcrumbs, almonds and glacé cherries. Pour in chocolate fruit
mixture and mix until well combined.
4. Prepare a 2.7 litre pudding basin - grease well and double line
base with baking paper circles.
5. Spoon mixture into the basin and smooth the top. Top with a
baking paper round.
6. 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.
7. Place a wire rack onto the base of a large saucepan,
fill with water and bring to the boil.
8. 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.
9. Remove from saucepan; stand for 10 minutes, before turning out.
10. Cut into slices and serve with ice cream and cinnamon poached
pears.
Cinnamon Poached Pears
1. Combine sugar, water and cinnamon in a medium saucepan.
Place over a low heat and stir until sugar has dissolved.
2. Bring to the boil then reduce heat and simmer for 5 minutes.
Add pears and cook for 5 minutes.
3. Remove pears and place on baking paper to cool.
4. Dip in melted chocolate and lay on baking paper lined trays to set.
5. Simmer remaining syrup until thick and serve pudding with
chocolate pears and a drizzle of cinnamon syrup.
Decadent
Traditional
Pudding
1.7 litre
Preparation time: 25 minutes
Steaming time: 4 hours
Serves: 10
Prepare as per the 2.7L pudding opposite,
with the exception of the following:
1. Cook fruit for 7 minutes.
2. Melt butter and chocolate for 1½ minutes.
3. Steam pudding for 4 hours.
Ingredients
180g Sunbeam Sultanas
160g Sunbeam Raisins
150g Sunbeam Currants
90g Angas Park Mixed Peel
100g Angas Park Dried Pears (approx. 7 pieces)
½ cup cloudy apple juice
50ml pear liqueur or brandy
100g dark chocolate, broken into pieces
125g butter, chopped
3 eggs, lightly beaten
2
⁄3 cup plain flour
½ teaspoon each of mixed spice, cinnamon and nutmeg
¼ teaspoon salt
1
⁄3 ⅓cup dark brown sugar
1½ cups fresh white breadcrumbs
50g Sunbeam Slivered Almonds
60g Sunbeam Glacé Cherries, halved
Decadent
Traditional
Pudding
1 litre
Preparation time: 20 minutes
Steaming time: 2 ¾ hours
Serves: 6 – 8
Prepare as per the 2.7L pudding opposite,
with the exception of the following:
1. Cook fruit for 5 minutes.
2. Melt butter and chocolate for 1 minute.
3. Steam pudding for 2 hours and 45 minutes.
Ingredients
110g Sunbeam Sultanas
125g Sunbeam Raisins
75g Sunbeam Currants
45g Angas Park Mixed Peel
65g Angas Park Dried Pears
(approx. 4 pieces)
¼ cup cloudy apple juice
30ml pear liqueur or brandy
50g dark chocolate, broken into pieces
80g butter, chopped
2 eggs, lightly beaten 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 Glacé Cherries, halved
STORAGE & TIPS
Puddings 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, or slice and
warm in microwave.
Chocolate
Raisin &
Hazelnut
Pudding
Preparation time: 20 minutes
Steaming time: 1 hour and 20 minutes
Serves: 8
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
1. Preheat oven to 170ºC.
2. Place raisins, sultanas and rum in a bowl and set to one side.
3. Prepare 8 pudding basins – grease well and line base with
baking paper circles.
4. Cream butter and brown sugar, until light and fluffy.
5. Beat in eggs one at a time beating well after each addition.
6. Sift flours, mixed spice and cinnamon.
7. Add breadcrumbs, finely chopped hazelnuts, chocolate,
buttermilk, rum soaked fruit and butter mixture and mix well to
combine.
STORAGE & TIPS
We used 8 x 350ml ceramic pudding
basins that are available in most
homeware stores.
These puddings are also ideal as a
lovely gift, tied with a ribbon and tag with
reheating instructions as they are easily
reheated in the microwave on
medium for 2 minutes.
Puddings can be kept for up to 2 weeks,
well wrapped and stored in the fridge
or a cool dry place.
8. Divide evenly between prepared pudding basins.
9. Place basins into the baking dish and pour in enough boiling
water to ½ fill the baking dish, cover with foil.
10. Steam bake for 1 hour. Remove foil and bake for a further 20
minutes.
11. Serve cooked puddings in their basins with ice cream and a
chocolate curl if desired.
STORAGE & TIPS
After pudding is cool, wrap in
baking paper, followed by cling
wrap and store in an airtight
container. May also be frozen.
For best results, decorate prior
to serving.
Sunshine
Pudding
Preparation time: 20 minutes
Soaking time: 30 minutes
Steaming time: 6 hours
Serves: 18 – 20
Candied Fruit & Nuts
Prep & cooking time: 20 minutes
Ingredients
¾ cup Sunbeam Raisins
¾ cup Sunbeam Natural Sultanas
100g Sunbeam Glacé Cherries, halved
50ml Cointreau
250g Angas Park Apricots
½ cup apricot nectar
Juice of one orange
2 tsp orange rind, grated
175g butter, softened
¾ cup brown sugar, firmly packed
2 eggs
½ cup self raising flour
½ cup plain flour
2 cups butter cake crumbs
110g Sunbeam Macadamia Halves
Kitchen string for tying
Candied nuts decoration
1 cup caster sugar
¼ cup water
24 Sunbeam Macadamia Nuts
1. Prepare a 2 litre pudding basin – grease well and double line base
with baking paper circles.
2. Combine raisins, sultanas, cherries and Cointreau in a bowl and
leave to soak for 30 minutes.
3. 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.
4. Cream butter and brown sugar in a small bowl until light and fluffy.
Add eggs, one at a time, beating well between each addition.
5. 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.
6. 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.
7. Place a wire rack onto the base of a large saucepan, a third 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 and stand for 10 minutes before turning out.
8. Serve with cream, custard or ice-cream if desired.
Candied nuts decoration:
1. 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 boil. Reduce to medium heat and gently
boil until the toffee begins to change colour. Do not stir toffee once
it has boiled.
2. Working quickly, drop macadamias one at a time into the toffee
and toss with a fork to coat, remove and place on a tray lined with
baking paper. Repeat with remaining macadamias.
3. Decorate the top of the pudding and serve.
Summer
Pudding
with Brandied
Treacle Fruit
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 1 hour followed by min. 4 hours
Serves: 10
Ingredients
1 litre premium vanilla ice cream,
softened
500ml vanilla custard
300ml cream, semi whipped
1 teaspoon cinnamon
120g Sunbeam Dry Roasted Almonds, chopped
110g Sunbeam Dry Roasted Macadamias, chopped
10 thin slices store bought butter cake
Brandied treacle fruit sauce
½ cup dark brown sugar
½ cup water
¼ cup treacle
60ml 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, chopped
Nut crusted chocolate shards
180g white cooking chocolate
½ cup Sunbeam Roasted Macadamias,
coarsely chopped
½ cup Sunbeam Roasted Almonds,
coarsely chopped
1. Prepare a 2 litre pudding basin by greasing and lining with
2 layers of plastic wrap.
2. Combine ice cream, vanilla custard, whipped cream and
cinnamon in a large metal bowl.
3. 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.
4. 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.
5. While ice cream is still soft, push ice cream 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.
6. Invert pudding onto a serving dish and gently remove
plastic wrap.
7. Cut into wedges and serve with nut crusted chocolate shards.
Nut crusted chocolate shards
1. Combine chocolate & nuts in a bowl. Thinly spread over trays
lined with baking paper and set aside to cool and set.
2. Break into shards and serve with Summer Pudding.
STORAGE & TIPS
Any type of cake can be used for this pudding, for example our White
Christmas Cake or Classic Christmas Cake.
This pudding will keep in the freezer
for up to 1 month. It is recommended
not to thaw and refreeze, as ice cream will crystallise.
Classic
Christmas
Cake
STORAGE & TIPS
If cake is over-browning during
cooking, cover loosely with a sheet of foil or
brown paper. Store in an airtight container for
up to 2 months.
Preparation time: 20 minutes
Soaking time: 2 hours
Baking time: 4 hours
Serves: 30
1. Combine fruit, brandy and apricot nectar, soak for a minimum of 2
hours or overnight, stirring occasionally.
Ingredients
4. Wrap outside of tin with a double thickness of newspaper and tie
with kitchen string to secure.
375g Sunbeam Raisins
250g Sunbeam Pitted Prunes, chopped
250g Trident Pitted Dates, chopped
150g Sunbeam Sultanas
125g Sunbeam Currants
100g Sunbeam Glacé Cherries, chopped
1 cup brandy
½ cup apricot nectar
250g butter, softened
1 ½ 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 tablespoons cinnamon, ground
130g Sunbeam Natural Almonds
75g Sunbeam Californian Walnuts
200g dark chocolate, roughly chopped
Kitchen string for tying
Icing sugar for dusting
2. Preheat oven to 140ºC.
3. Line the base and sides of a 23cm deep square cake tin with a
double layer of baking paper.
5. 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 just combine.
6. Sift flours and cinnamon into a large bowl. Add almonds, walnuts
and chocolate, fold in fruit mixture and
mix well to combine.
7. 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 and leave overnight to rest.
8. Dust with icing sugar to serve (optional).
White
Christmas
Cake
Preparation time: 15 minutes
Baking time: 2 hours
Serves: 16
Ingredients
180g butter, softened
1
⁄3 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
1
⁄3 cup buttermilk, at room temperature
Praline
110g Sunbeam Macadamia Halves
1 ½ cups caster sugar
½ cup water
STORAGE & TIPS
Cake can be cooked in a 13cm x 27cm
loaf tin, double line the base and sides
with baking paper.
Cake will keep well wrapped in
an airtight container.
1. Preheat oven to 150°C.
2. Grease a 12 cup capacity bund tin.
3. 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.
4. Sift flours and custard powder into a large bowl, add fruit
mixture and buttermilk and mix to combine.
5. Spoon into prepared cake tin, smooth the top and bake for
2 hours. Allow to cool before turning out.
6. Serve topped with macadamia praline.
Praline
1. Line a baking dish with baking paper and scatter with
macadamias.
2. 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.
3. Pour over macadamias and leave to cool.
4. Crack into shards to decorate.
Ice Cream
Cake
Preparation time: 15 minutes
Standing time: 30 minutes
Freezing time: 2 hours followed by min. 4 hours
Serves: 20
Ingredients
500g Angas Park Apricots
175g Sunbeam Sultanas
75g Sunbeam Raisins
2
⁄3 cup apricot nectar
75ml Cointreau
1 litre of premium vanilla ice cream, softened
500ml premium vanilla yoghurt
220g Sunbeam Dry Roasted Macadamias
100g meringues, roughly crushed
1 cup shredded coconut, toasted
1. Line a 23cm cake tin with plastic wrap and place in
the freezer.
2. Roughly chop half of the apricots and place in a medium
saucepan with the sultanas, raisins and apricot nectar.
3. Bring to the boil, reduce heat and simmer for 3 minutes
stirring occasionally. Set aside and allow to cool for 30
minutes.
4. Add Cointreau and leave to chill in the refrigerator for 2 hours.
5. In a large, chilled metal bowl, combine softened ice cream
and yoghurt.
6. Add half of the macadamias, 1 cup crushed meringues,
shredded coconut and cooled fruit mixture and mix quickly
to combine.
7. Pour into prepared cake tin, cover with plastic wrap and
freeze for a minimum of 4 hours or for best results, overnight.
8. When ready to serve, remove cake from the freezer, invert
onto a serving plate and gently remove plastic film.
9. Decorate with remaining apricots, macadamias and
meringues to serve.
STORAGE & TIPS
Fruit can be prepared, covered and
stored in the fridge for up to a week.
Store for up to 1 month in the freezer.
White
Fruit Cake
Preparation time: 20 minutes
Soaking time: 30 minutes
Baking time: 1 ½ hours
Serves: 20
Ingredients
500g Sunbeam Mixed Fruit
2 tablespoons brandy
185g butter, softened
1 ½ cups caster sugar
250g cream cheese, softened
1 teaspoon vanilla essence
4 eggs
1 cup plain flour
1 cup wholemeal plain flour
1 ½ teaspoons baking powder
1. Preheat oven to 160°C.
Candied Rind for Icing
1
⁄3 cup caster sugar
1
⁄3 cup water
Finely grated rind of one lemon
5. Spoon into prepared cake pan and bake for 1½ hours or until
cooked when tested.
For Icing
90g butter, softened
3 cups pure icing sugar
2 tablespoons lemon juice
Icing
2. 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.
3. Combine mixed fruit and brandy and allow to stand for 30
minutes.
4. 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.
6. Allow to cool in the pan before turning on to a wire rack.
1. To make 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, remove rind and place on a
sheet of baking paper.
2. 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.
3. Add candied rind and mix to combine. Spread icing over the
top of the cake and serve cut into thick slices as desired.
Fruit & Nut
Christmas
Wreath
Preparation time: 35 minutes
Cooking time: 1 ½ – 1 ¾ hours
Serves: 12
Ingredients
1
⁄3 cup Sunbeam Dry Roasted Almonds
¾ cup Sunbeam Brazil Nuts
1 cup Sunbeam Dry Roasted
Macadamia Nuts
400g mixed glacé fruit – pineapple
rings, whole apricots and whole figs*
200g Sunbeam Mixed Glacé Cherries
1 cup Sunbeam Raisins
1 ½ cups Trident Pitted Dates, halved
½ cup plain flour
¼ cup self raising flour
1 teaspoon cinnamon, ground
2 eggs
1
⁄3 cup dark brown sugar, firmly packed
1
⁄3 cup brandy
2 tsp orange rind, finely grated
½ cup apricot conserve
1. Preheat oven to 150ºC. Grease a 20cm ring tin. Line base and
sides with baking paper, extending paper 6cm above rim to
form a collar.
2. Coarsely chop half the nuts, glacé fruit and cherries and
place in a large bowl (reserve the remainder of each for
topping). Add raisins and dates and stir to combine.
3. Sift flours and cinnamon, then stir ¼ cup into the fruit mixture.
4. Beat eggs, sugar, 2 tablespoons of brandy and rind together
until light. Add remaining flour and stir to combine, then fold
through fruit mixture. Spoon into prepared tin and press
down with back of a spoon.
5. Cut remaining glacé fruits into quarters. Press gently on top of
cake along with whole nuts and whole cherries.
6. Place a paper bag on top of collar. Bake 1½ - 1¾ hours or
until inserted skewer comes out clean. Cool in tin. Loosen
inner rim with a knife before turning out.
7. Place apricot conserve and remaining brandy in a small
saucepan. Simmer, stirring for 3 minutes. Strain, then brush
over cake. To serve, cut into thin slices.
*Or use your favourite combination of glacé
fruits.
STORAGE & TIPS
Cake is best made 2-3 days ahead. Store
in an airtight container for up to 2 months.
Chocolate
Drunken
Raisin
Roulade
Preparation time: 30 minutes
Soaking time: Overnight for raisins
Baking time: 17 – 20 minutes
Chilling time: 2 hours
Serves: 12
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
600ml thickened cream
100g white chocolate, finely chopped
White chocolate leaf decorations and silver
edible glitter for dusting
1. Soak raisins in chocolate liqueur overnight
2. Preheat oven to 160°C.
3. Grease and line a 25cm x 35cm x 3cm deep Swiss roll pan.
4. Melt 200g chocolate and water together, stirring occasionally, set
aside to cool.
5. Beat egg yolks and 1⁄3 cup brown sugar until thick and creamy.
Gradually beat in cooled chocolate mixture. Fold in ½ cup almond
meal.
6. 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.
7. 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.
8. Melt and cool 100g dark chocolate, gradually beat in 100ml cream.
Whip 200ml cream in a large metal bowl and gently fold into
chocolate mixture.
9. 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.
10. Whip remaining cream and fold in grated white chocolate, spread
over chilled roulade and decorate with white chocolate leaf
decorations.
STORAGE & TIPS
Be sure not to overcook the cake as it will become
too dry and may crack or break when rolling. 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.
Roulade will keep in the fridge for 4-5 days.
Chocolate leaves
1. 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.
2. Leave to set in a cool dry place, then gently peel chocolate away
from the leaf.
3. 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.
Kid
ds Chriistmas Fun
n
Something for the kids to make!
Edible
Ornaments
Preparation time: 15 minutes plus 30
minutes to chill dough
Baking time: 15 minutes, plus cooling
Makes: 12
Ingredients
110g Sunbeam Almond Meal
50g Sunbeam Currants
125g butter, softened
¼ cup honey
1
/3 cup brown sugar
1 ½ cups plain flour
½ tsp bi-carb soda
1 tbs ground ginger
1 tsp mixed spice
1 tsp cinnamon
Decorations
200g white chocolate, melted
Silver cachous
Angas Park Cranberries
Sunbeam Currants or Sultanas
Coloured ribbon cut into 40cm lengths
1. Preheat oven to 170ºC.
2. Cream butter, honey and brown sugar until light and fluffy, stir
in almond meal.
3. Sift plain flour with the bi-carb soda, ginger, mixed spice and
cinnamon. Add currants and butter mixture, bring the mixture
together to form a soft dough, wrap in plastic wrap and chill for
30 minutes.
4. Roll dough on a floured surface to 5mm thickness. Using your
favourite Christmas cutter shape, cut out 30 pieces and
arrange on a baking paper lined oven tray. Using a straw cut
out a hole at the top of the biscuit to thread ribbon through.
Bake for 15 minutes. Transfer to cooling racks.
To decorate:
5. Dress the cooled biscuits with piped white chocolate, silver
cachous, cranberries and currants. Once the chocolate is set
thread each biscuit with a length of ribbon, tying a knot or bow
and hang on your Christmas tree.
Festive Giftt Ideas
Perfect recipes for gift giving
to charm and delight!
Fruit &
Nut Brittles
Preparation time: 10 minutes,
excluding setting time
Serves: Makes 20 pieces
Ingredients
600g dark or white eating chocolate,
melted
Dark Chocolate Brittle
½ cup Sunbeam Raisins
½ cup Sunbeam Currants
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
STORAGE & TIPS
For a thinner brittle simply spread
chocolate mixture over a greased and
baking paper lined shallow baking dish.
Brittles will store in an airtight
container for up to 4 weeks.
1. Use the same method for dark or white chocolate brittle.
2. To melt chocolate, place in a microwave safe bowl and
microwave on a medium heat for 3 – 4 minutes.
3. Combine fruit and nuts, gently fold 2⁄3 through chocolate
and pour into a greased and baking paper lined 17cm x 27cm
slice tin.
4. Spread into a slab, sprinkle with the remaining 1⁄3 of fruit
and nuts and leave to set.
5. Break into desired pieces and serve.
Fe
estivve Gifft Ideas
Perfect recipes for gift giving
to charm and delight!
Fruit Relish
Preparation time: 15 minutes
Soaking time: 3 hours
Serves: 3 – 4, 1 cup jars
1. Soak apples, sultanas, currants, juice and vinegar
for 3 hours.
Ingredients
3. Spoon into sterilised jars to store and serve as desired.
200g Angas Park Dried Apples, chopped
1 cup Sunbeam Sultanas
½ cup Sunbeam Currants
1
⁄3 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
2. Place in a food processor with remaining ingredients and
process for 1 – 2 minutes.
To prepare jars
1. Wash in hot soapy water and rinse in hot water to
remove soapy residue.
2. Place jars right side up and lids into a baking dish and
sterilise in a preheated oven at 180°C for 10 minutes.
3. Pour in hot chutney, replace lids and invert jar to create a
vacuum seal.
4. Once cool tip upright and store.
STORAGE & TIPS
Delicious served on lavosh
with a spread of cream cheese
as a starter or to accompany
any meat dish at your
Christmas table.
Relish will keep in the
refrigerator for 5-7 days.
Decorate with Christmas
Ribbon and give as gifts.
Festive Giftt Ideas
Perfect recipes for gift giving
to charm and delight!
Date &
Raisin
Chutney
Preparation time: 15 minutes
Cooking time: 1 hour
Makes: 6 x 250ml jars
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
1. 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.
2. While still hot, pour into sterilised jars and invert to create
vacuum seal.
To prepare jars
1. Wash in hot soapy water and rinse in hot water to remove
soapy residue.
STORAGE & TIPS
Decorate with Christmas ribbon and
give as gifts.
Delicious served with cooked meats, or
in a sandwich.
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 one month.
2. Place jars right side up and lids into a baking dish and sterilise
in a preheated oven at 180°C for 10 minutes.
3. Pour in hot chutney, replace lids and invert jar to create a
vacuum seal.
4. Once cool tip upright and store.
STORAGE & TIPS
e!
mas fare
al Chriistm
n tradittiona
wist on
A tw
Butter Glazed
Turkey with Brazil
Nut & Fig Stuffing
The following stuffing recipe can be
used for a 2-5 kg turkey. If using for a
smaller turkey, use ½ to 2/3 of stuffing
mixture and place remaining mixture
in well greased cupcake tin and bake
for 20-25 minutes. To adjust cooking
time, cook for 30 minutes per ½ kg of
turkey.
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.
Preparation time: 30 minutes
Resting time: 1 hours, followed later
by a further 30 minutes
Cooking time: 2 ½ hours
Serves: 8
1. To prepare turkey pat down with paper towel inside and out.
Ingredients
4. 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.
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
1
⁄3 cup melted butter
Sea salt and pepper, to taste
Kitchen string and bamboo skewers
2. Remove the neck and discard. Using a spoon, begin at the neck
cavity and gently ease the skin away from the breast.
3. 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.
5. Loosely fill the prepared neck cavity of the turkey with stuffing and
press over the exterior of the turkey to shape against the breast.
6. 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.
7. Cover with a clean dry tea towel and allow to rest for 1 hour at
room temperature.
8. Preheat oven to 200ºC. Place prepared turkey into a greased
baking dish, brush with melted butter, and season with sea salt
and pepper.
9. 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.
10. 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.
11. To serve, separate wings and legs and serve with turkey breast cut
into thick slices.
Whole Baby
Vegetables
with Lemon
Fruit Pesto
Preparation time: 10 minutes
Cooking time: 7 minutes
Serves: 6 – 8
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
1
⁄3 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
A twist on tradittio
onall Ch
hriss
tmas fa
are!
1. To prepare pesto, place sultanas, raisins, currants, figs, lemon
juice and rind, hazelnuts and parsley in a food processor and
process for 1 minute.
2. While processing gradually pour olive oil into processor in a
thin stream.
3. Place baby carrots in a large pot of boiling water and cook for
5 minutes.
4. Add beans and zucchini and cook for 2 minutes, drain well.
5. Toss in 1-2 tablespoons of lemon olive oil and serve with
lemon fruit pesto.
STORAGE & TIPS
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. If you prefer, use baby zucchini, allowing 2
per person as they are more widely available. If you are serving more than 6 people
simply double the vegetables and increase cooking times by half.
Lemon fruit pesto will keep in the refrigerator for 5-7 days in an airtight container.