Delicious recipes & fun gifting ideas

Method 1. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.2. Brush ten 1-cup pudding basins (ramekins) or one 10-cup basin with melted butter and line base

with baking paper.3. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon

mixture into prepared basins.4. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly

with kitchen string.5. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover

and bring to the boil, reduce heat and cook for 1 ¼ hours for small puddings or 5 hours for large pudding, replenishing water when needed.

6. Remove from water and store well wrapped until Christmas.

500g Sunbeam Mixed Fruit 375g Sunbeam Raisins 200g Sunbeam Currants 200g Angas Park Fruit Medley 375g Angas Park Dried Peaches, chopped 225g jellied cranberry sauce1 cup brandy1 tsp nutmeg 2 tsp mixed spice 1 tbsp cinnamon, ground 4 eggs, lightly beaten 250g butter, melted and cooled 1 cup dark brown sugar, firmly packed 1 ½ cups plain flour ½ cup self raising flour Kitchen string for tying

Indulgent

PuddingPrep: 30 minutes (plus soaking overnight)

Cooking time: 1 ¼ hours for small puddings or 5 hours for large pudding ★ Serves: 10-12

Shopping List

Use this recipe to make mini puddings, use ten, 1 cup basins and cook for 1 ¼ hours.

Mini Indulgent Pudding

Can be made up to 3 months in advance. Best served warm.

Method 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.

¾ cup Sunbeam Raisins¾ cup Sunbeam Natural Sultanas100g Sunbeam Glacé Cherries, halved50ml Cointreau250g Angas Park Apricots½ cup apricot nectarJuice of one orange2 tsp orange rind, grated 175g butter, softened¾ cup brown sugar, firmly packed2 eggs½ cup self raising flour½ cup plain flour2 cups butter cake crumbs110g Sunbeam Macadamia HalvesKitchen string for tyingCandied nuts decoration1 cup caster sugar¼ cup water24 Sunbeam Macadamia Nuts

Sunshine

PuddingPrep: 30 minutes ★ Cooking time: 6 hours ★ Serves: 8-12

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.

Shopping List

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.

To decorate

Method 1. Place brandy in microwavable jug and heat for 1 minute. Pour over combined mixed fruit, raisins and dates.2. Beat butter and sugar until light and fluffy. Add Parisian essence and eggs one at a time mixing well after

each addition.3. Sift flour and mixed spice into the butter mixture and stir in breadcrumbs. Pour fruit mixture in and stir until

well combined.4. Grease and flour a 1.5l microwavable pudding bowl. Pour mixture in and cover with a sheet of baking paper

and secure with kitchen string.5. Cook in microwave on defrost setting (300W) for 30 minutes, check if a skewer inserted into pudding comes

out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Leave pudding for 15 minutes before turning out onto a plate. Serve with vanilla or brandy custard.

500g Sunbeam Mixed Fruit100g Sunbeam Raisins100g Trident dried dates, roughly chopped½ cup brandy150g butter¾ cup brown sugar1tbsp Parisian essence2 eggs½ cup plain flour 1 tsp mixed spice1 ½ cups fresh breadcrumbs

Last Minute

Microwavable PuddingPrep: 25 minutes ★ Cooking time: 30 minutes ★ Serves: 8-10

Microwaveable recipe, complete in 30 minutes

Shopping List

Method Meth375g Sunbeam Mixed Fruit 150g Sunbeam Sultanas 200g Sunbeam Currants 150g Sunbeam Raisins 100g Sunbeam Glacé Cherries, roughly chopped 110g Sunbeam Slivered Almonds½ cup brandy 1 tsp grated lemon rind 1 tsp grated lime rind 1 tbsp grated orange rind 1 green apple, peeled & grated 250g Western Star Salted Butter, softened 1 cup firmly packed brown sugar ¼ cup golden syrup 4 eggs, lightly beaten 2½ cups fresh white breadcrumbs 1 cup self raising flour 2 tsp mixed spice 1 tsp cinnamon 1 tsp nutmeg

Classic

Christmas PuddingPrep: 1 hour ★ Cooking time: 6 hours ★ Serves: 10

Start baking early! This pudding will keep for up to 3 months.

Shopping List1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least

2 hours.2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to the boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with custard, cream or crème anglaise.

Preheat oven to 140oC 1. Combine fruit, brandy and apricot nectar, soak for a minimum of 2 hours or overnight, stirring

occasionally.2. Line the base and sides of a 23cm deep square cake tin with a double layer of baking paper.3. Wrap outside of tin with a double thickness of newspaper and tie with kitchen string to secure.4. 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.5. Sift flours and cinnamon into a large bowl. Add almonds, walnuts and chocolate, fold in fruit mixture

and mix well to combine.6. 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.7. Dust with icing sugar to serve (optional).

375g Sunbeam Raisins250g Sunbeam Pitted Prunes, chopped250g Sunbeam Pitted Dates, chopped150g Sunbeam Sultanas125g Sunbeam Currants100g Sunbeam Glacé Cherries, chopped1 cup brandy½ cup apricot nectar250g butter, softened1 ½ cups dark brown sugar, firmly packed1 tsp vanilla extract4 eggs½ cup apricot jam2 cups plain flour½ cup self raising flour1 tbsp cinnamon, ground130g Sunbeam Natural Almonds75g Sunbeam Walnuts200g dark chocolate, roughly choppedKitchen string for tyingIcing sugar for dusting

Classic

Christmas CakePrep: 30 minutes (plus soaking overnight) ★ Cooking time: 4 hours ★ Serves: 40

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.

Shopping List

Preheat oven to 150oC 1. Combine fruit and ½ cup of brandy in a large bowl. Cover and store in a cool, dark place for 5-7 days,

stirring each day.2. Grease a 22cm round deep cake tin. Line with three layers of brown paper, extending papers 5cm above rim.3. Stir slivered almonds, pineapple and grated apple into fruit mixture.4. Beat butter and sugars together until creamy. Add eggs, one at a time, beating until combined. Add creamed mixture to fruit mixture, mix well. Stir in sifted dry ingredients. Spread evenly into pan. Tap pan several times on bench to settle mixture.5. Decorate with blanched almonds. Bake for 3-3½ hours or until a skewer inserted in centre comes out clean. Deeply prick over the top of the cake with a fine skewer. Spoon extra brandy over cake. Leave hot cake in tin and wrap in foil, then a thick tea towel to cool overnight.

1kg Sunbeam Mixed Fruit125g Sunbeam Raisins125g Sunbeam Currants 1 cup Sunbeam Slivered Almonds1 cup brandy½ cup crushed pineapple, drained1 small Granny Smith apple, grated250g Western Star Salted Butter, softened½ cup caster sugar⅔ cup firmly packed brown sugar4 eggs2 cups plain flour½ cup self raising flour½ tsp bicarbonate of soda2 tsp mixed spice1 cup (120g) Sunbeam Blanched Almonds (to decorate)

Golden

Fruit CakePrep: 30 mins ★ Cooking time: 3-3½ hours ★ Serves: 12

Store in an airtight container for up to 3 months.

Shopping List

Preheat oven to 160oC 1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm

above rim 2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.3. Spoon into the prepared tin and bake at 160°C for 1 ½ - 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

1kg Sunbeam Mixed Fruit200g butter, chopped½ cup whisky 1 ½ cups firmly packed dark brown sugar 3 eggs ¾ cup maize cornflour¾ cup potato flour1 ½ tsp baking powder2 tsp mixed spice½ tsp bicarbonate of soda110g Sunbeam Almond Meal

Substitute the cornf lour and potato f lour for 1 ½ cups gluten free plain f lour if desired.If cake appears to be over browning, cover the top of the cake with a circle of baking paper in

the last 30 minutes of cooking.

Shopping List

Gluten Free

Prep: 30 minutes ★ Cooking time: 1½-2 hours ★ Serves: 30

Fruit Cake

Preheat oven to 150oC 1. Grease a 12 mini loaf tins. 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/s and press down with back of a spoon. 5. Cut remaining glacé fruits into quarters. Press gently on top of cakes along with whole nuts and whole cherries. 6. Cover top of cakes with paper bag or baking paper, resting on the collar. Bake for 45 minutes or until an inserted skewer comes out clean. Cool in tin. 7. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cakes. To serve, cut into thick slices.

1/3 cup Sunbeam Dry Roasted Almonds ¾ cup Sunbeam Brazil Nuts 1 cup Sunbeam Macadamia Halves 400g mixed glacé fruit – pineapple rings, whole apricots and whole figs 200g Sunbeam Mixed Glacé Cherries1 cup Sunbeam Raisins 1½ cups Trident Pitted Dates, halved ½ cup plain flour ¼ cup self raising flour 1 tsp 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

Shopping List

Mini

Fancy Fruit & Nut CakesPrep: 35 minutes ★ Cooking time: 1½ - 1¾ hours ★ Serves: 12

Use this recipe to make a whole fruit cake using a standard loaf tin (21 x 13cm or larger) and cook for 1½ - 1¾ hours.

Fancy Fruit & Nut Cake

Place cakes in a pretty box for a delightful gift.

To make cake pops1. Combine raisins, currants, brown sugar and rum in a saucepan. Simmer, stirring for 3 minutes. Set aside to cool.2. Finely chop almonds in a food processor. Place in a large bowl, along with cake crumbs, rind and cooled fruit mixture. Add melted chocolate and stir to combine.3. Roll mixture into 3cm diameter balls and place on a lined tray. Insert lollipop sticks and refrigerate until firm.

To decorateSNOWMEN1. Dip one cake pop into the melted white chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining balls and chocolate. Allow to set.2. Place silver cachous for eyes and coloured choc chips for the nose, before chocolate completely sets.3. Assemble hats by joining chocolate buttons and milk rolls with some melted chocolate.4. Draw smile on with writing icing.

REINDEER1. Follow step 1 above using milk chocolate.2. To make antlers, melt dark chocolate and place in a small snap lock bag. Snip the corner edge off with scissors and pipe the letter F onto baking paper. Allow to set. 3. Using the point of a knife make two small cuts into the top of the cake pops and insert anglers. Use melted chocolate to secure mini red M&Ms for the nose and use black writing icing to dot eyes.

PUDDINGS1. Dip top of cake pop in melted chocolate, allowing chocolate to drip down sides. 2. Top with glace cherry and mint leaf. Insert cake pop into polystyrene. Repeat with remaining cake pops. Allow to set

1 cup Sunbeam Raisins, chopped ¼ cup Sunbeam Currants ½ cup brown sugar, firmly packed1/3 cup dark rum or orange juice½ cup Sunbeam Dry Roasted Almonds 300g madeira cake, crumbled 2 tsp orange rind, finely grated 200g dark cooking chocolate, melted 30 x 6 inch lollipop sticksPolystyrene or florist oasis to stand pops in

FOR DECORATINGSNOWMENWhite chocolate melts, meltedChocolate buttonsCadbury Dairy Milk RollsRainbow choc chipsBlack writing icingSilver cachousREINDEER100g Milk chocolate melts, melted30g Dark chocolate melts, meltedMini M&Ms, redBlack edible icing penPUDDINGS100g White Chocolate melts, melted100g Sunbeam Glace Cherries1 packet mint leaves

Snowmen

Cake PopsPrep: 1 hour ★ Makes: 30

Shopping List

No bake recipe, perfect for little helpers.

Preheat oven to 170oC 1. Cream butter, honey and brown sugar until light and fluffy, stir in almond meal.2. 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.3. 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:

1. 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.

110g Sunbeam Almond Meal50g Sunbeam Currants125g butter, softened¼ cup honey1/3 cup brown sugar1 ½ cups plain flour½ tsp bi-carb soda1 tbs ground ginger1 tsp mixed spice1 tsp cinnamon

FOR DECORATING200g white chocolate, meltedSilver cachousAngas Park CranberriesSunbeam Currants or SultanasColoured ribbon cut into 40cm lengths

Edible

OrnamentsPrep: 15 minutes plus 30 minutes to chilli dough ★ Cooking time: 15 minutes ★ Makes: 12

Perfect for kids baking

Shopping List

Method 1. Process 50g of Sunbeam Pistachios in a food processor until very finely ground to make 1/3 cup. 2. Beat egg whites in a small bowl with an electric mixer until soft peaks just form. Gradually add the caster sugar and a few drops green food colouring and beat until sugar has dissolved.3. Sift icing sugar, Sunbeam Almond Meal and ground pistachios, discarding any leftovers, into a large bowl. Fold in ¼ of the egg whites through the dry mix with a large metal spoon. Fold in the remaining whites.4. Spoon mixture into a piping bag fitted with a 1cm plain tube. Pipe 5cm rounds onto baking paper lined trays about 2-3 cm apart to allow for spreading. Tap trays on bench for macarons to spread slightly and use a wet finger to pat down any tips. Chop remaining pistachios and sprinkle over macarons and stand at room temperature for 30 minutes (to form a slight crust).5. Bake macarons at 150°C for 20 minutes or until very lightly browned. Cool on trays.6. Meanwhile make ganache by combining the chocolate and cream in a small saucepan and heat gently, stirring constantly until chocolate has melted. Transfer to a bowl and refrigerate until firm enough to spread. Sandwich macaron shells together with ganache.TIP: Sifting your dry ingredients produces a finer result and you will obtain a shiny crust to your macarons.

80g Sunbeam Pistachios, roasted 3 egg whites¼ cup caster sugargreen food colouring1 ¼ cups icing sugar⅔ cup (60g) Sunbeam Almond Meal

WHITE CHOCOLATE GANACHE100g white cooking chocolate, roughly chopped2 tablespoons thickened cream

Place macarons in a jar or pretty tin for a scrumptious Christmas gift

Shopping List

Pistachio

MacaronsPrep: X minutes ★ Cooking time: 20 minutes ★ Makes: 18

Method 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 ⅔ 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.TIP: 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.

600g dark or white eating chocolate, melted

DARK CHOCOLATE BRITTLE½ cup Sunbeam Raisins½ cup Sunbeam Currants120g Sunbeam Dry Roasted Almonds120g Sunbeam Dry Roasted Hazelnuts

WHITE CHOCOLATE BRITTLE½ cup Sunbeam Sultanas½ cup Angas Park Cranberries110g Sunbeam Dry Roasted Macadamias80g Sunbeam Pistachios

Fruit & Nut

BrittlesPrep: 10 minutes, excluding setting time ★ Makes: 20 pieces

Fruit & Nut Brittles make a great gift for those with a sweet tooth!

Shopping List

Method 1. Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.2. Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.3. Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince. 4. Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid. 5. Bake at 180ºC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.

FILLING200g Sunbeam Mixed Fruit, chopped2 tbsp golden syrup1 tsp finely grated lemon rind1 tsp mixed spice¼ cup brandy

PASTRY ½ cup Sunbeam Almond Meal2 cups plain flour½ cup caster sugar200g Western Star Unsalted Butter, chilled and diced1 egg and 1 tbsp water, lightly beatenIcing sugar to serve

Swee t Petite

Mince PiesPrep: 1 hour ★ Cooking time: 15 minutes ★ Serves: 24

Start early! The fruit mince can be made up to 3 months in advance.

Shopping List

Method

Fruit mince1. Coarsely chop fruit and transfer to a heat-proof dish.2. Stir in sugar, rind and juice, spices, melted butter and brandy.3. Cover and microwave on high for 4 minutes, stirring every minute.4. Remove and set aside covered for 5 minutes, then chill for 2-3 hours.

Shortcrust pastry1. Place flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs.

Add egg yolks and water until mixture just starts to come together.2. Turn pastry onto a clean work surface. Shape into a disc and cover in cling wrap. Place in fridge for 30

minutes to rest.

To make pies1. Preheat oven to 180°C. Roll out pastry onto a lightly floured surface until 3mm thick.2. Use a biscuit cutter to cut out bases and cut star shapes. Press bases into non-stick pie pans.3. Chop almonds coarsely in a food processor and stir into fruit mixture.4. Fill bases with mixture & place star shapes on top. Brush with milk.5. Bake for 15-20 minutes or until lightly browned. Sprinkle with icing sugar to serve.

500g Sunbeam Mixed Fruit 1 cup brown sugar, firmly packed Rind & juice of 1 small lemon Rind & juice of 1 small orange 1 tsp mixed spice ¼ tsp nutmeg 75g butter, melted ½ cup brandy½ cup Sunbeam Slivered Almonds¼ cup milk ¼ cup icing sugar to decorate

SHORTCRUST PASTRY2 ½ cups plain flour70g caster sugar175g chilled butter, chopped2 egg yolks2 tbsp chilled water

Fruit

Mince PiesPrep: 45 minutes (plus 2-3 hours for soaking) ★ Cooking time: 15-20 minutes ★ Makes: Approx. 35

For a twist on the traditional fruit mince pie, try our Chocolate Christmas Cups recipe at sunbeamfoods.com.au

Shopping List

Method 1. For spice mix: combine all ingredients thoroughly.2. Heat oil in a frying pan over medium heat. Add oil and Sunbeam Nuts and cook over heat, stirring, for 5 minutes or until golden brown.3. Add desired spice mix and cook, stirring constantly for a further 1 minute or until fragrant. Remove and spread on a tray to cool. Serve warm or cold.

NUTS1 tablespoon olive oil2 cups Sunbeam Nuts – we used ½ cup each of Brazil Nuts, Macadamia Halves, Natural Almonds and Raw Cashews

MOROCCAN MIX 1 tablespoon sea salt1 teaspoon sumac2 teaspoons ground coriander2 teaspoons ground cumin

PORTUGUESE MIX 1 tablespoon sea salt2 teaspoons Portuguese spice mix (avail-able in supermarkets)

Spiced

NutsPrep: 10 minutes ★ Makes: 2 cups (per spice mix)

Great gift idea! Place in jars & tie with ribbon.

Shopping List

BONUS RECIPE