Possibly The Best Fruitcake Ever
See more mouth watering morning tea ideas at sunbeamfoods.com.au/recipes
Clockwise from left: Christmas Shortbread, Possibly the Best Fruit Cake Ever, Currant & Treacle Cupcakes, Chewy Muesli Slice, Indulgent Pudding, Fruity Meringue Pies.
preparation time: 30 minutes (plus soaking) cooking time: 2½–3 hours 500g Sunbeam Raisins 250g Sunbeam Pitted Prunes, chopped 125g Sunbeam Sultanas 125g Sunbeam Currants 250g pitted dates, chopped 200g glace cherries 1 cup rum (or brandy) 250g butter, cut into small pieces 1½ cups dark brown sugar 1 tbs vanilla essence 4 eggs 200g dark chocolate ½ cup apricot jam ½ cup apricot nectar 2 cups plain flour ½ cup self-raising flour 1 tbs cinnamon 1 tbs icing sugar string for tying 1. Preheat oven to 160ºC. 2. Mix the dried fruit in a bowl and add the rum (or brandy) and allow to soak overnight, or a minimum 4 hours. 3. Line a 23 cm deep round cake tin with a double layer of baking paper on sides and base. Wrap outside of tin with a double thickness of brown paper and tie with string or secure join with a paper clip. 4. Beat butter, sugar and vanilla until creamy, then beat in the eggs one by one, beating well.
5. Add to the fruit and mix well. 6. Melt the chocolate in a small saucepan over simmering water, or in the microwave oven for about 2 minutes, and then stir in the apricot jam and nectar and pour over the fruit. Stir in. 7. Fold in the flours and cinnamon, and tip the cake mixture into the prepared tin. Smooth the top and tap the pan against the worktop to settle contents and remove air holes. 8. Bake for 2½–3 hours until a skewer test comes out clean. Remove from the oven, leave in the tin, wrap in kitchen towels and leave overnight. 9. Dust with icing sugar before serving.
Fruity Meringue Pies preparation time: 1 hour (plus cooling time) cooking time: 20 minutes makes: 24 filling 125g Sunbeam Mixed Fruit, chopped 2 tbs Sunbeam Macadamia Halves, chopped 2 tbs honey 1 tsp finely grated orange rind 1 tsp mixed spice ¼ cup brandy pastry 1½ cups plain flour 2 tbs caster sugar 125g chilled butter, diced
1 egg yolk and 1tbs water, lightly beaten meringue 2 egg whites ½ cup caster sugar 1. Preheat oven to 200ºC. to make filling: 2. Place all filling ingredients, except for nuts, in a saucepan. Stir over a medium heat until simmering. Let cool, then stir in nuts. to make pastry: 3. Place flour, sugar and butter in a food processor and process until crumbly. Add egg yolk mixture and process until a ball forms. Wrap and refrigerate for 30 minutes. Take pastry mixture and form 24 balls (15g). Place in holes of a mini muffin pan, press evenly onto base and sides. Continue until all holes are filled. Bake at 180ºC for 15 minutes or until edges are light golden brown. Cool in pan, then remove to a baking tray. to make meringue: 4. Place egg whites in a medium bowl. Beat with an electric mixer until peaks form. Gradually beat in caster sugar. Continue beating until thick and glossy. to assemble: 5. Fill cases with fruit mixture. Use a teaspoon to pile meringue onto each pie. Bake 5 minutes or until meringue has set.
Spicy Nut Mix preparation time: 10 minutes cooking time: 20 minutes makes: 9 cups 110g Sunbeam Macadamia Halves 120g Sunbeam Blanched Almonds 150g Sunbeam Raw Cashews 150g Sunbeam Californian Walnuts 150g Sunbeam Raisins 1 tbs mild curry powder 1 tbs garam masala 3 tsp ground cumin 1½ tsp cayenne pepper 2 egg whites 2 tsp salt ¼ cup caster sugar 2 x 100g packets Chang’s Fried Noodles
These are just for starters. See more at sunbeamfoods.com.au/recipes
Clockwise from left: Spicy Nut Mix, Gourmet Cheese, Fruit & Nut Platter, Baked Rosemary & Raisin Brie, Sun Dried Tomato & Cashew Dip
1. Preheat oven to 170ºC. Line 2 large oven trays with non-stick baking paper. 2. Combine curry powder, garam masala, cumin and cayenne pepper in a small bowl. Set aside. 3. Place egg whites and salt in a bowl. Beat with an electric mixer until thick and foamy. Gradually beat in sugar, then add spice mix and beat until just combined. 4. Place nuts and noodles in a large bowl, mix to combine. Add curry mixture and stir to coat. Spread mixture onto prepared trays. Bake 20–25 minutes or until dry and golden brown, stirring mixture every 5 minutes.
5. Remove from oven and divide the raisins between the trays. Stir to combine. Allow to cool. TIP: Store in an airtight container for up to 1 week.
Gourmet Cheese, Fruit & Nut Platter preparation time: 15 minutes cooking time: 10 minutes 125g Sunbeam Turkish Apricots 125g Sunbeam Pitted Prunes 150g Sunbeam Natural Almonds 150g Sunbeam Californian Walnuts 1 cup soft & juicy figs 1 cup dried pears
Mascarpone dip cooking time: 10 minutes 125g cream cheese 100g mascarpone 1 tbs honey 1 tsp cinnamon
Baked Rosemary & Raisin Brie 2 tsp Sunbeam Raisins 1 Margaret River Dairy Brie 1 tbs honey 1 sprig rosemary 1. Preheat oven to 180°C. 2. To make dip, place cream cheese, mascarpone, honey and cinnamon in a small bowl and stir to combine. 3. To make baked brie, place brie on small oven safe side plate. Top brie with honey,
rosemary and raisins. Bake for 10 minutes until softened. 4. Arrange dip, warm brie, fruit, nuts and cheeses on platter, and serve. Also shown in this recipe, Kurrajong Kitchen Lavosh Crisp Bread, White Castello Cheese
Sundried Tomato & Cashew Dip preparation time: 10 minutes (plus 30 minutes soaking) no cooking required 70g Sunbeam Raw Cashews, toasted 100g sun dried tomatoes without oil ½ cup tomato relish or chutney 2 tbs lemon juice 1 tsp ground cumin ½ cup coriander leaves, coarsely chopped 1 cup sour cream 1. Place sun dried tomatoes in heatproof bowl, cover with boiling water and let stand 30 minutes. Drain. 2. Reserve 1 tablespoon cashews. Place remaining cashews, sun dried tomatoes, relish, lemon juice, cumin and coriander in food processor. Process until blended. 3. Add sour cream to tomato mixture and process until combined. Serve dip sprinkled with coarsely chopped reserved cashews. *Sun dried tomatoes without oil are available from select supermarkets and delicatessens.
Roast Turkey with Fruit & Nut Stuffing
All of these sumptuous meals and more are at sunbeamfoods.com.au/recipes
Clockwise from left: Fruity Cous Cous Salad, Nut Crusted Ham, Roast Turkey with Fruit & Nut Stuffing, Spicy Fruit Chutney, Roast Pumpkin & Macadamia Nut Salad, Vegetables
preparation time: 25 minutes (allow time to thaw turkey) cooking time: 1 hour 10 minutes serves: 6 6 Sunbeam Turkish Apricots 20g Sunbeam Strawberry Fruit Flakes 15g Sunbeam Currants 80g Sunbeam Pine Nuts 6 pitted dates 1kg rolled turkey breast or thigh 2 slices grain bread, crusts removed 3–4 sprigs parsley 1 small onion, quartered 1 slice bacon, finely diced 2 tbs oil 1 small egg 1 tbs apricot nectar string for tying 1. Preheat the oven to 180 °C. 2. Thaw the turkey, then place skin side down. With a sharp knife, cut it almost in half with your knife parallel to the board. Open it out into a rectangle and set aside. 3. Chop the bread and parsley finely in a food processor and tip into a bowl. 4. Chop the onion then sauté with bacon in 2 teaspoons of oil until softened (approx 3 minutes). Add to the bread. 5. Finely chop apricots and dates, add to the bread mixture. Stir in egg and apricot nectar. 6. Fold in the strawberry fruit flakes, currants and pine nuts then spread the filling along the centre of the turkey. 7. Roll up and tie with string. Lightly oil an oven pan.
Brush the remaining oil over the top of the turkey. 8. Roast for 40 minutes then brush with glaze and cook for another 20 minutes. Brush again with pan juices and cook for approx 10 minutes, or until done. 9. Allow the turkey roll to rest for at least 10 minutes, loosely covered with foil, before slicing to serve.
Spicy Fruit Chutney
2. Stir mixture over a medium heat for 5 minutes or until sugar dissolves. Bring to the boil. Lower heat and simmer for 1½ hours or until very thick and pulpy. Stir often, especially towards the end of cooking time, so the mixture does not stick to the bottom of the pan. 3. Spoon into sterilised jars, then seal. Allow to cool completely. Store in refrigerator for up to 3 months.
Makes a delicious complement to your Christmas ham
Roast Pumpkin & Macadamia Nut Salad
preparation time: 15 minutes (plus soaking time) cooking time: 1½ hours makes: approximately 7 cups 150g Sunbeam Sultanas 600g Sunbeam Turkish Apricots, diced 1 large red onion, finely chopped 2 tbs grated fresh ginger 3 cloves garlic, crushed ½ cup firmly packed brown sugar 1 cup caster or white sugar 1½ cups apple cider vinegar 1 tsp finely grated orange rind 2 tsp ground allspice 2 tsp ground cumin 1½ tsp ground coriander seeds ½ tsp dried chilli flakes 1 tsp salt 1. Place apricots in a large bowl. Cover with 8 cups of water. Soak for 2 hours. Drain and put 2 cups of the soaking water into a large pan (discard remaining soaking liquid). Add apricots and all other ingredients to pan.
preparation time: 15 minutes cooking time: 30 minutes serves: 6 70g Sunbeam Macadamia Halves, coarsely chopped, toasted 70g Sunbeam Raisins 700g pumpkin (3cm pieces), chopped 1 medium red onion, sliced 4 tbs olive oil 50g rocket leaves 2 tbs lemon juice 1 tsp honey 2 tsp grated fresh ginger 1. Preheat oven to 180ºC. 2. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins 3. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
Indulgent Pudding preparation time: 30 minutes (plus 1–2hrs soaking) cooking time: 5 hours serves: 10
For these decadent dessert ideas and more visit sunbeamfoods.com.au/recipes
500g Sunbeam Mixed Fruit 375g Sunbeam Raisins 200g Sunbeam Currants 200g fruit medley 375g dried peaches, chopped 1 tsp nutmeg 2 tsp mixed spice 1 tbs cinnamon 4 eggs, lightly beaten 250g butter, melted and cooled 1 cup dark brown sugar 225g jar, jellied cranberry sauce 1½ cups plain flour 1 cup brandy ½ cup self-raising flour string for tying 1. Place fruit, cranberry sauce, brandy and spices in a large bowl and stir to combine. Cover with plastic wrap and set aside for 1–2 hours. Brush a 10-cup basin with melted butter and line base with baking paper. 2. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basin. Clockwise from left: Fruit Choc Mini Puds, Almond Ice Cream Pudding, Indulgent Pudding
3. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with string.
4. Place pudding in a large saucepan and add enough boiling water to come half way up the sides. Bring to the boil, reduce heat and cook for 5 hours, replenishing water when needed. 5. Remove from water, stand for 30 minutes before turning out. Serve warm with cream or ice cream.
Almond Ice Cream Puddings preparation time: 40 minutes (plus freezing) cooking time: 5 minutes serves: 8 225g Sunbeam Mixed Fruit, chopped 100g Sunbeam Flaked Almonds, toasted ¼ cup Frangelico (hazelnut liqueur) 1 litre quality vanilla ice cream 200g good quality white or dark cooking chocolate, chopped 1½ tsp vegetable oil 1. Combine mixed fruit and Frangelico in a large bowl. Set aside, stirring occasionally. 2. Place ice cream in refrigerator for about 1 hour or until softened. 3. Line 8 x 200ml capacity moulds with cling wrap, extending about 5cm over edge.
4. Reserve ¼ cup almonds. Chop remaining almonds and add to fruit mixture along with ice cream, stir to combine. Divide ice cream mixture between prepared moulds (the mixture will not quite fill each mould). Tap moulds gently on bench a few times to settle mixture. Place on a tray and freeze overnight. 5. Remove puddings from freezer. Line tray with baking paper. Un-mould puddings, remove wrap, then place puddings onto lined tray. Freeze for at least an hour. 6. Place chocolate and oil in a heatproof bowl. Bring a small quantity of water to the boil in a saucepan. Remove from the heat and place the bowl firmly over the top. Stir until smooth. Spoon some melted chocolate on top of a pudding, then top with a few reserved flaked almonds. Repeat with remaining puddings. Place in freezer until ready to serve. 7. Place puddings onto serving plates and surround with chopped flaked almonds.
Rum & Raisin Truffles preparation time: 1 hour 15 minutes (plus cooling) cooking time: 10 minutes makes: approximately 45
Tempted by our Rum & Raisin Truffles? Go to sunbeamfoods.com.au/recipes
Clockwise from left: Panforte, White Christmas, Rum & Raisin Truffles, Pistachio & Cranberry Christmas Flakes.
120g Sunbeam Raisins, chopped 75g Sunbeam Flaked Almonds, toasted and chopped 1 ⁄3 cup Bundaberg Rum (dark rum) 400g good quality dark cooking chocolate, chopped ½ cup thickened cream 300g dark melts 30g copha 60g white melts, melted ½ tsp vegetable oil 1 tsp cocoa powder 1. Combine raisins and rum in a small saucepan over a medium heat, stir until simmering. Remove from heat and set aside. 2. Combine cooking chocolate and cream in a heatproof bowl over simmering water. Stir occasionally until melted. Remove from heat. Stir in raisin mixture and ½ the chopped almonds. Refrigerate for about 2 hours or until firm. 3. Take truffle mixture and form 15 bite sized balls, place on a lined baking tray. Roll each ball in remaining chopped almonds, gently pressing almonds to adhere. 4. Roll slightly smaller sized balls and place on another
lined tray. Place in freezer for 20 minutes, or until firm. 5. Melt dark melts, add copha and stir until smooth. Take off heat. Insert a bamboo skewer into ball and dip into chocolate to cover. Gently tap on side of bowl to remove excess. Place on tray, then repeat with remaining balls. Allow to set at room temperature. 6. Combine melted white melts and oil. Spoon into a small plastic zip lock bag. Snip a tiny piece from one corner. Quickly drizzle chocolate over half the remaining truffles. Allow to set. Before serving, lightly dust remaining truffles with cocoa.
White Christmas preparation time: 10 minutes (plus standing and refrigeration) cooking time: 2 minutes makes: 20 slices 150g Sunbeam Sultanas 75g Sunbeam Blanched Almonds, toasted and coarsely chopped 70g Sunbeam Turkish Apricots, coarsely chopped 100g glace cherries, coarsely chopped 1 cup desiccated coconut 1 cup rice bubbles 1 cup full-cream milk powder 1 cup icing sugar mixture 250g copha, melted
1. Grease and line base and sides of a 28cm x 20cm x 3cm slice pan. 2. Combine all ingredients, except for copha, in a large bowl. Add copha and stir to combine. 3. Press mixture into prepared pan. Refrigerate 3 hours or until firm. Cut into pieces.
Panforte preparation time: 15 minutes cooking time: 30 minutes 125g Sunbeam Mixed Fruit 110g Sunbeam Macadamia Halves, chopped 150g Sunbeam Californian Walnuts, chopped 75g Sunbeam Blanched Almonds ½ cup plain flour ½ cup cocoa, sifted 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp ginger 60g butter 2 tsp brown sugar ¼ cup caster sugar ¼ cup honey 1. Preheat oven to 180 °C. 2. Mix nuts, mixed fruit, flour, cocoa and spices. 3. Melt butter, sugars and honey in a pan until it comes to the boil. Add to the fruit and flour mixture. 4. Spoon mixture into greased and lined 20cm round cake tin and bake for 30–35 minutes. Cool in tin before turning out then dust with icing sugar and cut into wedges for serving.
For other scrummy cupcake icing ideas visit sunbeamfoods.com.au/recipes
Clockwise from left: Fruit Flakes Wreath Cup Cakes, Fruit Flakes Rudolf Cup Cakes, Fruit Flakes Santa Cup Cakes
Fruit Flakes Christmas Cupcakes preparation time: 30 minutes (plus cooling) cooking time: 20 minutes makes: 12 45g Sunbeam Almond Meal 75g Sunbeam Strawberry Fruit Flakes 125g butter, softened ¾ cup caster sugar 1 tsp vanilla extract 2 eggs 1 cup self-raising flour ½ cup milk frosting 125g butter, softened 1½ cups pure icing sugar, sifted 1 tsp vanilla extract caramel food colouring or Parisian essence
Rudolph decoration Sunbeam Glace Cherries (for nose) Sunbeam Currants (for eyes) Sunbeam Raisins, sliced (for mouth) shaved chocolate, (for hair) trimmed pretzels and melted chocolate (for antlers) 1. Preheat oven to 170ºC. 2. Line a 12-hole regular size muffin pan with paper cases. 3. Cream, butter, sugar and vanilla in a medium bowl. Beat in eggs, one at a
time. Stir in flour, almond meal, milk and strawberry flakes. 4. Divide batter between cases. Bake for 15–20 minutes or until cooked. Cool on a wire rack. 5. Make frosting. Place butter, icing sugar and vanilla extract in a small bowl and beat with an electric mixer for 1 minute or until pale and light. Add a few drops of food colouring or Parisian essence to achieve desired colour. Spread icing over cupcakes, then decorate.