See more mouth watering morning tea ideas at sunbeamfoods.com.au/recipes

Morning tea

Clockwise from left: Christmas Shortbread, Possibly the Best Fruit Cake Ever, Currant & Treacle Cupcakes, Chewy Muesli Slice, Indulgent Pudding, Fruity Meringue Pies.

Possibly The Best Fruitcake Everpreparation time: 30 minutes (plus soaking)cooking time: 2½–3 hours500g Sunbeam Raisins250g Sunbeam Pitted Prunes, chopped125g Sunbeam Sultanas125g Sunbeam Currants250g pitted dates, chopped200g glace cherries1 cup rum (or brandy)250g butter, cut into small pieces1½ cups dark brown sugar1 tbs vanilla essence4 eggs200g dark chocolate½ cup apricot jam½ cup apricot nectar2 cups plain flour½ cup self-raising flour1 tbs cinnamon1 tbs icing sugarstring for tying1. 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 Piespreparation time: 1 hour (plus cooling time)cooking time: 20 minutes makes: 24

filling125g Sunbeam Mixed Fruit, chopped2 tbs Sunbeam Macadamia Halves, chopped2 tbs honey1 tsp finely grated orange rind1 tsp mixed spice¼ cup brandy

pastry1½ cups plain flour2 tbs caster sugar125g chilled butter, diced

1 egg yolk and 1tbs water, lightly beaten

meringue2 egg whites½ cup caster sugar1. 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.

StartersThese 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

Spicy Nut Mixpreparation time: 10 minutescooking time: 20 minutesmakes: 9 cups110g Sunbeam Macadamia Halves120g Sunbeam Blanched Almonds150g Sunbeam Raw Cashews150g Sunbeam Californian Walnuts 150g Sunbeam Raisins1 tbs mild curry powder1 tbs garam masala3 tsp ground cumin1½ tsp cayenne pepper2 egg whites2 tsp salt¼ cup caster sugar2 x 100g packets Chang’s Fried Noodles

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 Platterpreparation time: 15 minutescooking time: 10 minutes125g Sunbeam Turkish Apricots125g Sunbeam Pitted Prunes150g Sunbeam Natural Almonds150g Sunbeam Californian Walnuts1 cup soft & juicy figs1 cup dried pears

Mascarpone dipcooking time: 10 minutes 125g cream cheese100g mascarpone1 tbs honey1 tsp cinnamon

Baked Rosemary & Raisin Brie2 tsp Sunbeam Raisins1 Margaret River Dairy Brie1 tbs honey1 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 Dippreparation time: 10 minutes (plus 30 minutes soaking)no cooking required70g Sunbeam Raw Cashews, toasted100g sun dried tomatoes without oil½ cup tomato relish or chutney2 tbs lemon juice1 tsp ground cumin½ cup coriander leaves, coarsely chopped1 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.

Main mealsAll 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

Roast Turkey with Fruit & Nut Stuffingpreparation time: 25 minutes (allow time to thaw turkey)cooking time: 1 hour 10 minutes serves: 66 Sunbeam Turkish Apricots20g Sunbeam Strawberry Fruit Flakes15g Sunbeam Currants80g Sunbeam Pine Nuts6 pitted dates1kg rolled turkey breast or thigh 2 slices grain bread, crusts removed3–4 sprigs parsley1 small onion, quartered1 slice bacon, finely diced2 tbs oil1 small egg1 tbs apricot nectarstring 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 ChutneyMakes a delicious complement to your Christmas ham

preparation time: 15 minutes(plus soaking time)cooking time: 1½ hoursmakes: approximately 7 cups 150g Sunbeam Sultanas600g Sunbeam Turkish Apricots, diced1 large red onion, finely chopped2 tbs grated fresh ginger3 cloves garlic, crushed½ cup firmly packed brown sugar1 cup caster or white sugar1½ cups apple cider vinegar1 tsp finely grated orange rind2 tsp ground allspice2 tsp ground cumin1½ tsp ground coriander seeds½ tsp dried chilli flakes1 tsp salt1. 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.

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.

Roast Pumpkin & Macadamia Nut Saladpreparation time: 15 minutescooking time: 30 minutesserves: 670g Sunbeam Macadamia Halves, coarsely chopped, toasted70g Sunbeam Raisins700g pumpkin (3cm pieces), chopped1 medium red onion, sliced4 tbs olive oil50g rocket leaves2 tbs lemon juice1 tsp honey2 tsp grated fresh ginger1. 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.

DessertsFor these decadent dessert ideas and more visit sunbeamfoods.com.au/recipes

Clockwise from left: Fruit Choc Mini Puds, Almond Ice Cream Pudding, Indulgent Pudding

Indulgent Puddingpreparation time: 30 minutes (plus 1–2 hours soaking)cooking time: 5 hoursserves: 10

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.

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.

TIP: For the single serve Indulgent Pudding recipe visit www.sunbeamfoods.com.au

Almond Ice Cream Puddingspreparation time: 40 minutes (plus freezing)cooking time: 5 minutesserves: 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.

Tempted by our Rum & Raisin Truffles? Go to sunbeamfoods.com.au/recipes

Indulgence

Clockwise from left: Panforte, White Christmas, Rum & Raisin Truffles, Pistachio & Cranberry Christmas Flakes.

Rum & Raisin Trufflespreparation time: 1 hour 15 minutes (plus cooling)cooking time: 10 minutesmakes: approximately 45

120g Sunbeam Raisins, chopped

75g Sunbeam Flaked Almonds, toasted and chopped1⁄3 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 Christmaspreparation time: 10 minutes(plus standing and refrigeration)cooking time: 2 minutesmakes: 20 slices

150g Sunbeam Sultanas

75g Sunbeam Blanched Almonds, toastedand 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.

Panfortepreparation time: 15 minutes cooking time: 30 minutes

125g Sunbeam Mixed Fruit110g Sunbeam Macadamia Halves, chopped150g Sunbeam Californian Walnuts, chopped 75g Sunbeam Blanched Almonds½ cup plain flour½ cup cocoa, sifted1 tsp cinnamon¼ tsp nutmeg¼ tsp ginger60g butter2 tsp brown sugar¼ cup caster sugar¼ cup honey1. 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

Fruit Flakes Christmas Cupcakespreparation time: 30 minutes(plus cooling)cooking time: 20 minutesmakes: 12

45g Sunbeam Almond Meal75g Sunbeam Strawberry Fruit Flakes125g butter, softened¾ cup caster sugar1 tsp vanilla extract2 eggs1 cup self-raising flour½ cup milkfrosting125g butter, softened1½ cups pure icing sugar, sifted1 tsp vanilla extract caramel food colouring or Parisian essence

Rudolph decorationSunbeam 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 fruit 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.

heerr ssccrruummmmyy ng ideas visit

Kids

Clockwise from left: Fruit Flakes Wreath Cup Cakes, Fruit Flakes Rudolf Cup Cakes, Fruit Flakes Santa Cup Cakes