How to make beautiful Christmas memories.

sunbeamfoods.com.au

Ingredients375g Sunbeam Sultanas375g Sunbeam Raisins300g Sunbeam Currants200g Angas Park Mixed Peel200g Angas Park Dried Pears, diced1 cup cloudy apple juice90mls pear liqueur or brandy150g dark chocolate, broken into pieces250g butter, chopped5 eggs, lightly beaten1 cup plain fl our1 teaspoon each of mixed spice, cinnamon and nutmeg¼ teaspoon salt½ cup dark brown sugar2 ½ cups fresh white breadcrumbs100g Sunbeam Slivered Almonds100g Sunbeam Glace Cherries, halved

MethodPlace 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 fl our, 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 fi ll 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.

Decadent Traditional Pudding - 2.7 litre

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.

Ingredients180g Sunbeam Sultanas160g Sunbeam Raisins150g Sunbeam Currants90g Sunbeam Mixed Peel100g (approx. 7 pieces) Angas Park Dried Pears½ cup cloudy apple juice100g dark chocolate, broken into pieces125g butter, chopped3 eggs, lightly beaten50mls pear liqueur or brandy⅔ cup plain fl our½ teaspoon each of mixed spice, cinnamon and nutmeg¼ teaspoon salt⅓ cup dark brown sugar1½ cups fresh white breadcrumbs50g Sunbeam Slivered Almonds60g Sunbeam Glace Cherries, halved

MethodPrepare as per the 2.7L pudding above with the exception of the following:Cook fruit for 7 minutes. Melt butter and chocolate for 1 minutes 30 seconds and steam pudding for 4 hours.

Decadent Traditional Pudding - 1.7 litre

Decadent Traditional Pudding - 1 litreIngredients110g Sunbeam Sultanas125g Sunbeam Raisins75g Sunbeam Currants45g Sunbeam Mixed Peel65g (approx. 4 pieces) Angas Park Dried Pears¼ cup cloudy apple juice50g dark chocolate, broken into pieces80g butter, chopped2 eggs, lightly beaten30mls pear liqueur or brandy⅓ cup plain fl our

¼ teaspoon each of mixed spice, cinnamon and nutmegPinch salt¼ cup dark brown sugar¾ cups fresh white breadcrumbs35g Sunbeam Slivered Almonds45g Sunbeam Glace Cherries, halved

MethodPrepare as per the 2.7L pudding above with the exception of the following:Cook fruit for 5 minutes. Melt butter and chocolate for 1 minute and steam pudding for 2 hours and 45 minutes.

Chocolate, Raisin & Hazelnut PuddingIngredients375g Sunbeam Raisins160g Sunbeam Sultanas90ml rum250g butter, softened1 cup dark brown sugar, fi rmly packed3 eggs1 cup plain fl our½ cup self raising fl our1 teaspoon mixed spice1 teaspoon cinnamon2 cups fresh white breadcrumbs120g Sunbeam Dry Roasted Hazelnuts

200g dark chocolate, fi nely chopped 1½ cups buttermilk

MethodPreheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side.Prepare 8 pudding basins – grease well and line base with baking paper circles. Cream butter and brown sugar until light and fl uffy. Beat in eggs one at a time beating well after each addition. Sift fl ours, mixed spice and cinnamon.

Add breadcrumbs, fi nely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine. Evenly divide mixture between prepared pudding basins. Place basins into the baking dish and pour in enough boiling water to ½ fi ll the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes. Serve cooked puddings in their basins with ice cream and a chocolate curl if desired.

Tip and Storage Instructions: Tip: We used 8 x 350ml ceramic pudding basins that are available in most homeware stores. These puddings would also be lovely as a gift, tied with a ribbon and tag with reheating instructions as they are easily reheated in the microwave on medium for 2 minutes.Storage Instructions: Puddings can be kept for up to 2 weeks, well wrapped and stored in the fridge or a cool dry place.

Sunshine PuddingIngredients125g Sunbeam Raisins135g Sunbeam Sultanas100g Sunbeam Glace Cherries, halved50mls Cointreau200g Angas Park Apricots½ cup apricot nectarJuice of one orange2 teaspoons grated orange rind 175g butter, softened¾ cup fi rmly packed brown sugar2 eggs½ cup self-raising fl our½ cup plain fl our2 cups butter cake crumbs110g Sunbeam Macadamia HalvesCandied fruit and nuts - 1 ½ cups caster sugar½ cup water12 – 15 Angas Park Dried Apricots12 – 15 Sunbeam Macadamia Halves

MethodPrepare a 2 litre pudding basin – grease well and double line base with baking paper circles.

Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.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.Cream butter and brown sugar in a small bowl until light and fl uffy. Add eggs, one at a time, beating well between each addition.Sift fl ours 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.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 fi lled 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; stand for 10 minutes before turning out. Serve with cream, custard or ice cream if desired. To candy fruit and nuts 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. Working quickly drop one apricot at a time into the toffee and toss with a fork to coat, remove and place on a baking paper lined tray. Repeat with remaining apricots and macadamias. Note, as toffee cools it will become stringy and this is when you can create beautiful pulls of honey coloured toffee. Simply place a toffee macadamia on the paper and hold fi rm with one fork while pulling the toffee away from the nut with the other. Decorate and serve.

Tip and Storage Instructions: Tip: For a more intense citrus fl avour simply increase the grated orange rind to 1 – 2 tablespoons.A 480g store bought butter cake will make approximately 2 cups of crumbs. Simply place in a food processor for 30 seconds. Spread crumbs over a large plate and leave covered with a tea towel overnight to dry out.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.

Summer Pudding with Brandied Treacle Fruit

Tip and Storage Instructions: Tip: Any type of cake can be used for this pudding, for example our White Christmas Cake or Traditional Christmas Cake. Storage Instructions: This pudding will keep in the freezer for up to 1 month. It is recommended not to allow to thaw and refreeze as ice cream will crystallise.

Ingredients1 litre premium vanilla ice cream, softened500mls vanilla custard300mls cream, semi whipped1 teaspoon cinnamon120g Sunbeam Dry Roasted Almonds110g Sunbeam Dry Roasted Macadamias10 thin slices store bought butter cakeBrandied treacle fruit sauce - ½ cup dark brown sugar½ cup water¼ cup treacle60mls brandy2 tablespoons butter100g Sunbeam Raisins50g Sunbeam Currants5 Angas Park Dried Apple Slices

3 Angas Park Dried Pear Slices 3 Angas Park Dried Peaches, chopped

MethodPrepare a 2 litre pudding basin by greasing and lining basin with 2 layers of plastic wrap.Combine ice cream, vanilla custard, whipped cream and cinnamon in a large metal bowl. 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.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.While ice cream is still soft, push up the sides of the basin to form a well in the centre, line with slices of cake and fi ll 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. Invert pudding onto a serving dish and gently remove plastic wrap. Serve cut into wedges with nut crusted praline.To make nut crusted praline shards combine chocolate and nuts in a bowl. Thinly spread over baking paper lined trays and set aside to cool and set. Break into shards and serve with Summer Pudding.

Tip and Storage Instructions: Tip: The fl avours of the cake will continue to develop over time and is best prepared a few days ahead.Storage Instructions: Wrap cake in baking paper and plastic wrap, place in an airtight container and it will keep for up to 1 month.

Traditional Christmas CakeIngredients375g Sunbeam Raisins250g Sunbeam Pitted Prunes, chopped250g Trident Pitted Dates, chopped150g Sunbeam Sultanas125g Sunbeam Currants100g Sunbeam Glace Cherries, chopped1 cup rum½ cup apricot nectar250g butter, softened1½ cups dark brown sugar, fi rmly packed1 teaspoon vanilla extract4 eggs½ cup apricot jam2 cups plain fl our½ cup self raising fl our1 tablespoon cinnamon130g Sunbeam Natural Almonds75g Sunbeam Californian Walnuts200g dark chocolate, roughly chopped

MethodCombine fruit, rum and apricot nectar, soak for 1-2 hours, stirring occasionally.Preheat oven to 140°C. Line the base and sides of a 23cm 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. Cream butter, brown sugar and vanilla until light and fl uffy. Add eggs one at a time, beating well between each addition. Beat in apricot jam. Add to fruit mixture and stir to combine.Sift fl ours and cinnamon into a large bowl. Add almonds, walnuts and chocolate. Fold in fruit mixture and mix well to combine. 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 & leave overnight to rest.Dust with icing sugar to serve.

White Christmas Cake

Ingredients180g butter, softened⅓ cup caster sugar½ cup sweetened condensed milk1 teaspoon vanilla essence150g white chocolate, melted and cooled3 large eggs500g Sunbeam Mixed Fruit150g Sunbeam Cashew Nuts, chopped¾ cup self raising fl our1 cup plain fl our¼ cup custard powder⅓ cup buttermilk, at room temperaturePraline - 110g Sunbeam Macadamia Halves1 ½ cups castor sugar½ cup water

MethodPreheat oven to 150°C.Grease a 12 cup capacity bundt tin.Cream butter and sugar until light and fl uffy. 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. Sift fl ours and custard powder into a large bowl, add fruit mixture and buttermilk and mix to combine.Spoon into prepared cake tin, smooth the top and bake for 2 hours. Allow to cool before turning out. Serve topped with macadamia praline.To make praline, line a baking dish with baking paper and scatter with macadamias. 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. Pour over macadamias and leave to cool. Crack into shards to decorate.

Tip and Storage Instructions: Tip: Cake can be cooked in a 13cm x 27cm loaf tin, double line the base and sides with baking paper. Storage Instructions: Cake will keep well wrapped in an airtight container for up to 1 week.

Tip and Storage Instructions: Tip: Fruit can be prepared, covered and stored in the fridge for up to a week. Storage Instructions: Store for up to 1 month in the freezer.

Ice Cream CakeIngredients500g Angas Park Apricots175g Sunbeam Sultanas75g Sunbeam Raisins⅔ cup apricot nectar75mls Cointreau1 litre of premium vanilla ice cream, softened500mls premium vanilla yoghurt220g Sunbeam Dry Roasted Macadamias100g meringues, roughly crushed1 cup shredded coconut, toasted

MethodLine a 23cm cake tin with plastic wrap and place in the freezer.Roughly chop half of the apricots and place in a medium saucepan with the sultanas, raisins and apricot nectar. Bring to the boil, reduce heat and simmer for 3 minutes stirring occasionally. Set aside and allow to cool for 30 minutes. Add Cointreau and leave to chill in the refrigerator for 2 hours. In a large, chilled metal bowl, combine softened ice cream and yoghurt. Add half of the macadamias, 1 cup crushed meringues, shredded coconut and cooled fruit mixture and mix quickly to combine. Pour into prepared cake tin, cover with plastic wrap and freeze for a minimum of 4 hours or preferably overnight.When ready to serve, remove cake from the freezer, invert onto a serving plate and gently remove plastic fi lm. Decorate with remaining apricots, macadamias, meringues and serve.

Tip and Storage Instructions: Tip: Adding a pinch of salt to the egg whites while beating will help to keep them stable, you can also add ¼ teaspoon of cream of tartar. Be careful not to over beat the egg whites as they will become dry and separate.Storage Instructions: Cake will keep in an airtight container for 5 days.

Meringue Christmas CakeIngredients120g Sunbeam Dry Roasted Almonds80g Sunbeam Pistachios120g Sunbeam Dry Roasted Hazelnuts260g Sunbeam Mixed Fruit250g Trident Dates, fi nely chopped200g dark cooking chocolate, chopped1 teaspoon mixed spice5 egg-whites, at room temperaturePinch of salt½ cup caster sugar

MethodPreheat oven to 160ºC.Place almonds, pistachios, hazelnuts, mixed fruit, dates, chocolate and mixed spice in a food processor and process for 30 seconds until roughly chopped. Beat egg whites and salt in clean and dry bowl until fi rm peaks form. Gradually beat in sugar, a few tablespoons at a time, beating well after each addition.

Using a large metal spoon, gently fold fruit and nut mixture into meringue and spoon into a greased and baking paper lined 23cm spring form tin. Bake for 30 minutes. Turn oven off and allow cake to cool in the oven with the door ajar. Gently remove from spring form pan, discarding paper and place cake onto a serving dish. Serve with double thick cream if desired.

White Fruit CakeIngredients500g Sunbeam Mixed Fruit2 tablespoons brandy185g butter, softened1 ½ cups caster sugar250g cream cheese, softened 1 tsp vanilla essence4 eggs1 cup plain fl our 1 cup wholemeal plain fl our1 ½ tsp baking powder ⅓ cup caster sugar, extra⅓ cup waterFinely grated rind of one lemon90g butter, softened3 cups pure icing sugar2 tablespoons lemon juice

MethodPreheat oven to 160°C. 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. Combine mixed fruit and brandy and allow to stand for 30 minutes. Cream butter, sugar, cream cheese and vanilla essence until light and fl uffy. Add eggs one at a time, beating well after each addition. Fold in sifted fl ours, baking powder and fruit mixture. Spoon into prepared cake pan and bake for 1½ hours or until cooked when tested. Allow to cool in the pan before turning on to a wire rack. Prepare 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, then remove rind and place on a sheet of baking paper. 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. Add candied rind and mix to combine. Spread icing over the top of the cake and serve cut into thick slices as desired.

Hazelnut & Fruit Mince TartIngredients2 x 26cm square sheets of puff pastry150g Sunbeam Hazelnuts375g Sunbeam Mixed Fruit30g unsalted butter½ cup caster sugar⅓ cup plain fl our1 egg, lightly beaten1 egg and 1 tablespoon cream lightly beaten together for glaze1 tablespoon caster sugar for dusting

MethodPreheat oven to 200°C.Lightly roll out each pastry sheet, cut from one a 26cm circle, from the other a 28cm circle for the lid.Place hazelnuts in a food processor and process until fi nely chopped. Add mixed fruit, butter, caster sugar, plain fl our and egg and process for 30 seconds.Spread fruit and nut mixture onto smaller pastry sheet within 2cm of the edge. Brush pastry edge with egg glaze and top

with second pastry sheet, making sure to seal the edges fi rmly. Lightly mark the edges with the back of a knife at 5cm intervals. Cut a 1cm slit in the centre of the pastry and once again using the back of a knife, carefully mark the top in swirls. Brush with remaining egg glaze and sprinkle with caster sugar.Bake for 30 minutes until golden. Cut into wedges and serve warm with cream or ice-cream.

Tip and Storage Instructions: Tip: Hazelnuts can be swapped with whole blanched almonds or macadamia nuts. Storage Instructions: Store in an airtight container in refrigerator for up to 4 days; reheating in oven at 200°C for 5 - 10 minutes to crisp pastry prior to serving.

Chocolate Drunken Raisin Roulade

Ingredients225g Sunbeam Raisins¼ cup chocolate liqueur 200g dark eating chocolate, broken into pieces3 tablespoons water6 eggs separated⅔ cup brown sugar, fi rmly packed110g Sunbeam Almond Meal2 tablespoons pure icing sugar100g dark eating chocolate, broken into pieces600mls thickened cream100g white chocolate, fi nely chopped White chocolate leaf decorations and silver edible glitter for dusting

MethodPreheat oven to 160°C.Soak raisins in chocolate liqueur overnightGrease & line a 25cm x 35cm x 3cm deep Swiss roll pan.

Melt 200g chocolate and water together, stirring occasionally, set aside to cool.Beat egg yolks and ⅓ cup brown sugar until thick and creamy. Gradually beat in cooled chocolate mixture. Fold in ½ cup almond meal.Beat egg whites until fi rm peaks form, gradually beat in remaining brown sugar. Gently fold into chocolate mixture and pour into prepared tray. Bake for 17 - 20 minutes. Remove from oven, sieve icing sugar over the top, cover with a sheet of baking paper and invert onto a fl at surface. Allow to cool.Melt and cool 100g dark chocolate, gradually beat in 100mls cream. Whip 200mls cream in a large metal bowl and gently fold into chocolate mixture.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. Whip remaining cream and fold in grated white chocolate, spread over chilled roulade and decorate with white chocolate leaf decorations.To make chocolate leaves 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 ofmelted chocolate, allow to set, then brush with a second thin layer. Leave to set in a cool dry place, then gently peel chocolate away from the leaf. 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.

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 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.Storage Instructions: Roulade will keep in the fridge for 4 – 5 days.

Ingredients375g Sunbeam Mixed Fruit395g can sweetened condensed milk1 ¾ cups desiccated coconut100g Sunbeam Glace Cherries, halved, reserve 24 halves for tops

MethodPreheat oven to 180ºC.Combine fruit, condensed milk and 1 cup of coconut in a medium bowl. Roll a tablespoon of mixture into a ball and coat in coconut. Repeat with remaining

mixture. Arrange balls on a lined oven tray, top each with half a glace cherry. Bake for 10-15 minutes. Allow to cool before serving.

Santa’s Buttons

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Ingredients125g butter, softened¾ cup caster sugar1 teaspoon vanilla paste 2 eggs, lightly beaten1 ¼ cups self raising fl our, sifted100g Sunbeam Cherries, reserve 6 cherries for decoration, chop remaining120g Sunbeam Sultanas125g milk chocolate dots⅔ cup buttermilk, at room temperatureVanilla Icing - 1 ½ cups pure icing sugar30mls milk, at room temperature½ teaspoon vanilla paste

Snowmen - 375g packet fondant icingPure icing sugarSilver cachousSunbeam Currants

MethodPreheat oven to 170°C. Cream butter, sugar and vanilla paste in a medium bowl until light and fl uffy, gradually beat in eggs. Combine self-raising fl our, chopped cherries, sultanas and chocolate dots. Stir into creamed mixture, add buttermilk and gently mix to combine. Spoon into well greased 12 x ⅓ cup cupcake pan and bake for 20 minutes. Remove from oven

and invert onto a wire rack to cool.To make icing: beat icing sugar, milk and vanilla paste with a fork until combined. Spread onto cooled cupcakes and top with a Snowman.To make snowmen: roll 12 balls approximately the size of a 20 cent piece and 12 balls approximately half as big. Place the smaller ball on the larger ball. Form 12 disks the size of a ten cent piece and place on top. Push 3 – 4 small currants into the large ball to resemble buttons and silver cachous into the small balls for eyes. Form a mouth using a bamboo skewer and top with half a cherry.

Snowman Cupcakes

Tip and Storage Instructions: Tip: Vanilla paste is different to vanilla extract as it contains the vanilla seeds. 1 teaspoon is equivalent to 1 vanilla pod. It is available in a small pot in the cake decorating section at most supermarkets.Storage Instructions: Cupcakes will store for 3 – 4 days in an airtight container.

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Florentine Christmas Trees

Tip and Storage Instructions: Tip: This is a great recipe for kids to make for Christmas. It will provide hours of entertainment and it’s yummy to eat as well.Storage Instructions: Florentine Trees will keep in an airtight container for up to 1week.

Florentine Christmas TreesBiscuit Template - x 6 of each size

Florentine Christmas TreesChocolate Template - x 6 of each size

Fruit & Nut BrittlesIngredients600g 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 Raisins½ cup Sunbeam Currants

120g Sunbeam Dry Roasted Almonds120g Sunbeam Dry Roasted Hazelnuts

White Chocolate Brittle½ cup Sunbeam Sultanas½ cup Angas Park Cranberries110g Sunbeam Dry Roasted Macadamias80g Sunbeam Pistachios

MethodUse the same method for dark or white chocolate brittle.Combine fruit and nuts, gently fold ⅔ through chocolate and pour into a greased and baking paper lined 17cm x 27cm slice tin. Spread into a slab, sprinkle with the remaining ⅓ of fruit and nuts and leave to set. Break into desired pieces and serve.

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.

Fruit RelishIngredients200g Angas Park Dried Apples, chopped1 cup Sunbeam Sultanas½ cup Sunbeam Currants⅓ cup apple juice

2 tablespoons apple cider vinegar1 large onion, peeled and roughly chopped1 medium red capsicum, seeds removed1 teaspoon of both salt and sugar

MethodSoak apples, sultanas, currants, juice and vinegar for 3 hours. Place in a food processor with remaining ingredients and process for 1 – 2 minutes. Spoon into sterilised jars to store and serve as desired.

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.Storage Instructions: Relish will keep in the refrigerator for 5 – 7 days.

Date & Raisin ChutneyIngredients500g Trident Dates, chopped375g Sunbeam Raisins1 brown onion, peeled and fi nely diced6 cloves garlic, peeled and crushed1 tablespoon salt1 teaspoon of each; mustard seeds, ground ginger and cinnamon4 small fresh chillies, seeds and membrane removed, fl esh fi nely chopped

1 litre (4 cups) white vinegarJuice and grated rind of two limes

MethodPlace 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 fi nal 30 minutes of cooking. While still hot, pour into sterilised jars and invert to create

vacuum seal. To prepare jars; wash in hot soapy water and rinse in hot water to remove soapy residue. Place jars right side up and lids into a baking dish and sterilise in a preheated oven at 180°C for 10 minutes. Pour in hot chutney, replace lids and invert jar to create a vacuum seal. Once cool tip upright and store.

Tip and Storage Instructions:Tip: Decorate with Christmas ribbon and give as gifts. Delicious served with cooked meats, or in a sandwich. Storage Instructions: 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 a month.

Almond Crusted Parsnip PotsIngredients20g butter melted110g Sunbeam Almond Meal1½ cups mashed parsnip, cooled3 eggs, separated¾ cup cream¼ - ½ teaspoon nutmeg, season according to personal tasteSalt and pepper to taste½ cup grated tasty cheese¼ cup grated parmesan cheese

MethodPreheat oven to 180°C.Prepare 6 x ½ cup souffl é dishes. Brush pots with melted butter using vertical strokes and dust each pot with 2 teaspoons of almond meal.Combine mashed parsnip, egg yolks, cream, nutmeg, salt and pepper in a large bowl and push mixture through a sieve to remove fi brous pieces of parsnip. Add cheeses and mix to combine.Beat egg-whites until stiff peaks form and gently fold half the egg whites into the parsnip mixture. Fold in remaining beaten egg-white. Divide mixture evenly between prepared pots and place in a baking dish. Bake for 25 minutes. Serve immediately.

Tip and Storage Instructions:Tip: 4 – 5 medium parsnips should prepare 1½ cups of mashed parsnip. To prepare mashed parsnip, peel parsnips and cut to a 1cm dice. Place in a pot of boiling water and cook for 15 minutes. Drain well and mash. Storage Instructions: Mashed parsnip can be made up to 4 days ahead and kept in the refrigerator.

Spicy Apple & Cherry Glazed HamIngredients375g Sunbeam Mixed Fruit 1 teaspoon ground allspice 2 tablespoons apple schnapps ¼ cup S&W Maple Syrup 2 - 3kg leg of ham, skin removed50g butter, melted200g Angas Park Dried Apple Slices110g Sunbeam Glace Cherries

Toothpicks ½ cup S&W Maple Syrup, extra1 teaspoon mixed spice

MethodPreheat oven to 180°C. Place mixed fruit, allspice, apple schnapps and maple syrup in a food processor and process for 20 – 30 seconds or until mixture is fi nely chopped and forms a paste.

Remove skin and trim excess fat from the ham, brush with melted butter and spread over fruit paste. Arrange apple slices over ham and fi ll holes with a hole cherry, secure with toothpicks. Glaze ham with combined extra maple syrup and mixed spice and bake for 20 minutes. Check ham after ten minutes and reglaze if required. Remove toothpicks and cut into slices to serve.

Tip and Storage Instructions: Tip: Ham can be prepared (with out glazing) the day before it is required. Before glazing and baking allow ham to come to room temperature. Storage Instructions: Prepared ham can be kept for up to 2 weeks in the refrigerator. It must be loosely wrapped as to allow air to circulate or ideally in a ham bag.

Butter Glazed Turkey with Brazil Nut & Fig Stuffi ngIngredients1 x 4kg whole turkey2 tablespoons butter2 brown onions, peeled and fi nely sliced¼ cup red wine vinegar1 tablespoon light brown sugar2 cups fresh white breadcrumbs150g Sunbeam Brazil Nuts, chopped250g Angus Park Dried Figs, chopped100g Sunbeam Sultanas¼ cup chopped chivesJuice and grated rind of one lemon, reserve juiced halves1 egg, lightly beaten⅓ cup melted butterSea salt and pepper, to tasteKitchen string and bamboo skewers

MethodTo prepare turkey: pat down with paper towel inside and out. Remove the neck and discard. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast. 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.Place breadcrumbs, brazil nuts, fi gs, 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.Loosely fi ll the prepared neck cavity of the turkey with stuffi ng and press over the exterior of the turkey to shape against the breast. Fill the body cavity with juiced

lemon halves. Thread skewers through the skin at each cavity opening to secure. Tuck wings underneath and fi x wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow to rest for 1 hour in a cool place at room temperature.Preheat oven to 200ºC. Place prepared turkey into a greased baking dish, brush with melted butter, and season with sea salt and pepper. 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. 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. Serve turkey breast cut into thick slices and the legs and wings segmented.

Tip and Storage Instructions: Tip: The following stuffi ng recipe can be used for a 2 – 5 kg turkey. If using for a smaller turkey, use ½ to ⅔ of stuffi ng mixture and place remaining mixture in well greased cupcake tin and bake for 20 – 25 minutes. To adjust cooking time simply add or remove 30 minutes from when the oven temperature is reduced for each extra kilo.Storage Instructions: Turkey will keep in the refrigerator for up to 3 days. To store, remove stuffi ng and keep separately. Leftover turkey meat is lovely kept cold as a fi lling for sandwiches or salads. Delicious used hot as a pie fi lling or added to a pasta bake.

Whole Baby Vegetables with Lemon Fruit PestoIngredientsLemon Fruit Pesto140g Sunbeam Sultanas80g Sunbeam Raisins40g Sunbeam Currants4 Angas Park Dried Figs, roughly choppedjuice and grated rind of one lemon120g Sunbeam Dry Roasted Hazelnuts½ cup fl at leaf parsley, washed⅓ cup plus 1–2 tablespoons lemon infused olive oilVegetables1 bunch baby carrots, washed and peeled, tops removed150g whole green baby beans12 zucchini fl owers, stamens removed

MethodTo prepare pesto; place sultanas, raisins, currants, fi gs, lemon juice and rind, hazelnuts and parsley in a food processor and process for 1 minute. While processing gradually pour olive oil into processor in a thin stream.Place baby carrots in a large pot of boiling water and cook for 5 minutes. Add beans and zucchini and cook for 2 minutes. Drain well, toss in 1–2 tablespoons of lemon olive oil and serve with lemon fruit pesto.

Tip and Storage Instructions: Tip: Zucchini fl owers 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. However, if you prefer, use baby zucchini, allowing 2 per person instead as they are more widely available. If you are serving more than 6 people simply double the vegetables and increase cooking times by half.Storage Instructions: Lemon fruit pesto will keep in the refrigerator for 5 – 7 days in an airtight container.