How to make

beautiful
Christmas
memories.

sunbeamfoods.com.au
 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.

Decadent Traditional Pudding - 2.7 litre

Ingredients Method
375g Sunbeam Sultanas Place sultanas, raisins, currants, peel,
375g Sunbeam Raisins pears and apple juice into a large
300g Sunbeam Currants saucepan, cover and cook over medium
200g Angas Park Mixed Peel heat for 10 minutes, stirring occasionally.
200g Angas Park Dried Pears, diced Place in refrigerator to cool completely
1 cup cloudy apple juice then add pear liqueur (or brandy).
90mls pear liqueur or brandy Melt chocolate and butter together, stirring
150g dark chocolate, broken into pieces occasionally. Cool and gradually beat in
250g butter, chopped eggs. Pour into fruit and combine.
5 eggs, lightly beaten Sift flour, spices and salt into a large bowl.
1 cup plain flour Add brown sugar, breadcrumbs, almonds
1 teaspoon each of mixed spice, and glace cherries. Pour in chocolate fruit
cinnamon and nutmeg mixture and mix until well combined.
¼ teaspoon salt Prepare a 2.7 litre pudding basin - grease
½ cup dark brown sugar well and double line base with baking
2 ½ cups fresh white breadcrumbs paper circles. Spoon mixture into the
100g Sunbeam Slivered Almonds basin and smooth the top. Top with a
100g Sunbeam Glace Cherries, halved 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 fill 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 -
1.7 litre
Ingredients
180g Sunbeam Sultanas
160g Sunbeam Raisins
150g Sunbeam Currants
90g Sunbeam Mixed Peel
100g (approx. 7 pieces) Angas Park
Dried Pears
½ cup cloudy apple juice
100g dark chocolate, broken into pieces
125g butter, chopped
3 eggs, lightly beaten
Decadent Traditional
Pudding - 1 litre
50mls pear liqueur or brandy
⅔ cup plain flour
½ teaspoon each of mixed spice,
cinnamon and nutmeg
¼ teaspoon salt Ingredients ¼ teaspoon each of mixed spice,
⅓ cup dark brown sugar 110g Sunbeam Sultanas cinnamon and nutmeg
1½ cups fresh white breadcrumbs 125g Sunbeam Raisins Pinch salt
50g Sunbeam Slivered Almonds 75g Sunbeam Currants ¼ cup dark brown sugar
60g Sunbeam Glace Cherries, halved 45g Sunbeam Mixed Peel ¾ cups fresh white breadcrumbs
65g (approx. 4 pieces) Angas Park Dried 35g Sunbeam Slivered Almonds
Method Pears 45g Sunbeam Glace Cherries, halved
Prepare as per the 2.7L pudding above ¼ cup cloudy apple juice
with the exception of the following: 50g dark chocolate, broken into pieces Method
Cook fruit for 7 minutes. Melt butter and 80g butter, chopped Prepare as per the 2.7L pudding above
chocolate for 1 minutes 30 seconds and 2 eggs, lightly beaten with the exception of the following:
steam pudding for 4 hours. 30mls pear liqueur or brandy Cook fruit for 5 minutes. Melt butter
⅓ cup plain flour and chocolate for 1 minute and steam
pudding for 2 hours and 45 minutes.
 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.

Chocolate, Raisin & Hazelnut Pudding

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
Method
Preheat 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 fluffy. Beat in eggs one at a time
beating well after each addition.
Sift flours, mixed spice and cinnamon.
Add breadcrumbs, finely 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 fill 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: For a more intense citrus
flavour 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.

Sunshine Pudding
Ingredients Combine raisins, sultanas, cherries and 6 hours, topping up water when needed.
125g Sunbeam Raisins Cointreau in a bowl and leave to soak for Remove from saucepan; stand for 10
135g Sunbeam Sultanas 30 minutes. minutes before turning out.
100g Sunbeam Glace Cherries, halved Place apricots, apricot nectar, orange Serve with cream, custard or ice cream
50mls Cointreau juice and rind in a small saucepan and if desired. To candy fruit and nuts place
200g Angas Park Apricots simmer covered, for ten minutes, stirring sugar and water in a medium, heavy
½ cup apricot nectar occasionally. Allow to cool and puree. based saucepan and stir over low heat
Juice of one orange Cream butter and brown sugar in a small until sugar has completely dissolved.
2 teaspoons grated orange rind bowl until light and fluffy. Add eggs, one Stop stirring, increase heat and bring
175g butter, softened at a time, beating well between each to the boil. Reduce to medium heat
¾ cup firmly packed brown sugar addition. and gently boil until the toffee begins to
2 eggs Sift flours into a large bowl, add butter change colour. Do not stir toffee once
½ cup self-raising flour cake crumbs, macadamias, soaked fruit, it has boiled. Working quickly drop one
½ cup plain flour pureed apricots and butter mixture and apricot at a time into the toffee and toss
2 cups butter cake crumbs mix well to combine. with a fork to coat, remove and place on
110g Sunbeam Macadamia Halves Spoon mixture into the basin and smooth a baking paper lined tray. Repeat with
Candied fruit and nuts - the top. Top with baking paper round. remaining apricots and macadamias.
1 ½ cups caster sugar Take a 60cm long piece of baking paper Note, as toffee cools it will become
½ cup water and foil, layer and make a 3cm pleat in the stringy and this is when you can create
12 – 15 Angas Park Dried Apricots middle of the sheets. Place onto pudding beautiful pulls of honey coloured toffee.
12 – 15 Sunbeam Macadamia Halves basin and secure with kitchen string. Simply place a toffee macadamia on the
Place a wire rack onto the base of a large paper and hold firm with one fork while
Method saucepan, ⅓ filled with water and bring pulling the toffee away from the nut with
Prepare a 2 litre pudding basin – grease to the boil. Carefully place pudding onto the other. Decorate and serve.
well and double line base with baking rack making sure the water comes about
paper circles. halfway up basin. Cover and simmer for
 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.

Summer Pudding with Storage Instructions: This pudding will

keep in the freezer for up to 1 month. It
is recommended not to allow to thaw and

Brandied Treacle Fruit refreeze as ice cream will crystallise.

Ingredients 3 Angas Park Dried Pear Slices aside to cool completely.

1 litre premium vanilla ice cream, softened 3 Angas Park Dried Peaches, chopped While ice cream is still soft, push up the
500mls vanilla custard sides of the basin to form a well in the
300mls cream, semi whipped Method centre, line with slices of cake and fill with
1 teaspoon cinnamon Prepare a 2 litre pudding basin by cooled brandied fruit.
120g Sunbeam Dry Roasted Almonds greasing and lining basin with 2 layers of Cover with remaining slices of cake and
110g Sunbeam Dry Roasted Macadamias plastic wrap. top with reserved ice cream. Cover with
10 thin slices store bought butter cake Combine ice cream, vanilla custard, plastic wrap and return to the freezer for
Brandied treacle fruit sauce - whipped cream and cinnamon in a large a minimum of 4 hours. Invert pudding
½ cup dark brown sugar metal bowl. Fold in chopped almonds onto a serving dish and gently remove
½ cup water and macadamias. Reserve 1½ cups of plastic wrap. Serve cut into wedges with
¼ cup treacle mixture for the top and spoon remaining nut crusted praline.
60mls brandy into prepared pudding basin, allow to To make nut crusted praline shards
2 tablespoons butter freeze for one hour. combine chocolate and nuts in a bowl.
100g Sunbeam Raisins Combine brandied treacle fruit ingredients Thinly spread over baking paper lined
50g Sunbeam Currants in a medium saucepan, bring to the boil, trays and set aside to cool and set. Break
5 Angas Park Dried Apple Slices reduce to a simmer and cook, uncovered, into shards and serve with Summer
for 10 minutes, stirring occasionally. Set Pudding.
Traditional
Christmas
Cake
Ingredients
375g Sunbeam Raisins
250g Sunbeam Pitted Prunes, chopped
250g Trident Pitted Dates, chopped
150g Sunbeam Sultanas
125g Sunbeam Currants
100g Sunbeam Glace Cherries, chopped
1 cup rum
½ cup apricot nectar
250g butter, softened
1½ 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 tablespoon cinnamon
130g Sunbeam Natural Almonds
75g Sunbeam Californian Walnuts
200g dark chocolate, roughly chopped

Method
Combine 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 fluffy. Add eggs one at a time, beating
well between each addition. Beat in apricot
jam. Add to fruit mixture and stir to combine.
Sift flours and cinnamon into a large bowl. Add Tip and Storage Instructions:
almonds, walnuts and chocolate. Fold in fruit Tip: The flavours of the cake will continue
mixture and mix well to combine. to develop over time and is best prepared
Pour mixture into prepared cake tin and bake a few days ahead.
for 4 hours or until a skewer inserted into cake Storage Instructions: Wrap cake in baking
comes out clean. Leave cake in the tin, wrap in
paper and plastic wrap, place in an airtight
kitchen towels & leave overnight to rest.
container and it will keep for up to 1
Dust with icing sugar to serve.
month.
 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.

and vanilla essence, beat until smooth.

White
Ingredients
180g butter, softened While still beating, gradually pour cooled
⅓ cup caster sugar chocolate in a thin stream. Add eggs one
½ cup sweetened condensed milk at a time, beating well after each addition.

Christmas 1 teaspoon vanilla essence

150g white chocolate, melted and cooled
3 large eggs
Stir in mixed fruit and cashews.
Sift flours and custard powder into a large
bowl, add fruit mixture and buttermilk and

Cake 500g Sunbeam Mixed Fruit

150g Sunbeam Cashew Nuts, chopped
¾ cup self raising flour
1 cup plain flour
¼ cup custard powder
⅓ cup buttermilk, at room temperature
Praline -
110g Sunbeam Macadamia Halves
1 ½ cups castor sugar
½ cup water
Method
Preheat oven to 150°C.
Grease a 12 cup capacity bundt tin.
Cream butter and sugar until light and
fluffy. Gradually pour in condensed milk
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: 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
Cake
Ingredients
500g Angas Park Apricots
175g Sunbeam Sultanas
75g Sunbeam Raisins
⅔ cup apricot nectar
75mls Cointreau
1 litre of premium vanilla ice cream, softened
500mls premium vanilla yoghurt
220g Sunbeam Dry Roasted Macadamias
100g meringues, roughly crushed
1 cup shredded coconut, toasted

Method
Line 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 film. 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 Cake

Ingredients
120g Sunbeam Dry Roasted Almonds
80g Sunbeam Pistachios
120g Sunbeam Dry Roasted Hazelnuts
260g Sunbeam Mixed Fruit
250g Trident Dates, finely chopped
200g dark cooking chocolate, chopped
1 teaspoon mixed spice
5 egg-whites, at room temperature
Pinch of salt
½ cup caster sugar
Method
Preheat 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 firm 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 Cake
Ingredients
500g Sunbeam Mixed Fruit
2 tablespoons brandy
185g butter, softened
1 ½ cups caster sugar
250g cream cheese, softened
1 tsp vanilla essence
4 eggs
1 cup plain flour
1 cup wholemeal plain flour
1 ½ tsp baking powder
⅓ cup caster sugar, extra
⅓ cup water
Finely grated rind of one lemon
90g butter, softened
3 cups pure icing sugar
2 tablespoons lemon juice

Method
Preheat 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 fluffy. Add eggs one at a time, beating
well after each addition. Fold in sifted flours,
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.
 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.

Hazelnut & Fruit Mince Tart

Ingredients
2 x 26cm square sheets of puff pastry
150g Sunbeam Hazelnuts
375g Sunbeam Mixed Fruit
30g unsalted butter
½ cup caster sugar
⅓ cup plain flour
1 egg, lightly beaten
1 egg and 1 tablespoon cream lightly
beaten together for glaze
1 tablespoon caster sugar for dusting
Method
Preheat 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 finely chopped. Add mixed
fruit, butter, caster sugar, plain flour 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 firmly. 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.

Chocolate Drunken
Raisin Roulade
Ingredients Melt 200g chocolate and water together,
225g Sunbeam Raisins stirring occasionally, set aside to cool.
¼ cup chocolate liqueur Beat egg yolks and ⅓ cup brown sugar
200g dark eating chocolate, broken into pieces until thick and creamy. Gradually beat in
3 tablespoons water cooled chocolate mixture. Fold in ½ cup
6 eggs separated almond meal.
⅔ cup brown sugar, firmly packed Beat egg whites until firm peaks form,
110g Sunbeam Almond Meal gradually beat in remaining brown sugar.
2 tablespoons pure icing sugar Gently fold into chocolate mixture and
100g dark eating chocolate, broken into pieces pour into prepared tray. Bake for 17 - 20
600mls thickened cream minutes.
100g white chocolate, finely chopped Remove from oven, sieve icing sugar
White chocolate leaf decorations and silver over the top, cover with a sheet of baking
edible glitter for dusting paper and invert onto a flat surface. Allow
to cool.
Method Melt and cool 100g dark chocolate,
Preheat oven to 160°C. gradually beat in 100mls cream.
Soak raisins in chocolate liqueur overnight Whip 200mls cream in a large metal bowl
Grease & line a 25cm x 35cm x 3cm deep and gently fold into chocolate mixture.
Swiss roll pan. Sprinkle cake with remaining almond
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.
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 of
melted 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:
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Santa’s Buttons
Ingredients
375g Sunbeam Mixed Fruit
395g can sweetened condensed milk
1 ¾ cups desiccated coconut
100g Sunbeam Glace Cherries,
halved, reserve 24 halves for tops
Method
Preheat 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.

Snowman Cupcakes
Ingredients
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla paste
2 eggs, lightly beaten
1 ¼ cups self raising flour, sifted
100g Sunbeam Cherries, reserve 6 cherries
for decoration, chop remaining
120g Sunbeam Sultanas
125g milk chocolate dots
⅔ cup buttermilk, at room temperature
Vanilla Icing -
1 ½ cups pure icing sugar
30mls milk, at room temperature
½ teaspoon vanilla paste
Snowmen -
375g packet fondant icing
Pure icing sugar
Silver cachous
Sunbeam Currants
Method
Preheat oven to 170°C.
Cream butter, sugar and vanilla paste in a
medium bowl until light and fluffy, gradually
beat in eggs. Combine self-raising flour,
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
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.
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.
Florentine
Christmas
Trees
Ingr
gredientss
125g buttter
12 te
te
½ cupp caster suggar
⅓ cup
cup go
goldlddeenn syr
lden yrupp
1 cu
cupp pl
plaai
ain flour
1 cupp cornflakess
1 cup shredded e coconut
160g Sunb
16 beam Sultan an
nas
80g Su unbeam
nb m Cu
nb urr
r ants
1000g
0 Sunbeam Glac ace Cherrri ries, choppe
peed
4000gg millk ch
c ocolate, mel elte
el tteed

Meth
Me thod
o
P ehheaat ov
Pr o en to 170ºC.
Biscuits: Prrep eparare tray
ar a s ussin i g template te - seee
nneextx pag age. Melt butttttter eerr, sus gar andd syrup
in a sau auce
cepan ovver e medium m heeata stirring
cont
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nt lyy. Re
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nd allow
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to com ombbine. Take k bbal
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approx ox. 1c
ox 1 m hi high
g . Bake smaalll dis isks
kss for 10
minutes annd la larg
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rg
ge disks forr 15 minutess.
Chocollat a e:
e: Prepare ree trar ysy using templat ae -
sseee nenext page.
Evven
Evenenlyy spprrea
enly ead a sppoo o nful of choccol olat
a e ovver
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e ch circle annd al
ea alloow disks to set.
Once florentines es aree cooooled andd ch
es c ocolate is
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ng a teaspoon
off melelteed ch chocolate
h in thee cenntr tre of each
biscuit (n(not
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on top. Repeat untill st stac
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ackck hahas 5 biscuits on
top of each other workingg from from
from laarrgeest
s to
smallest. Deco cora
rate with chocolate st star
ars an
and
dust with icing su suga
g r.r
To make chocolate stars, spreaad 2 Tip and Storage Instructions:
tablespoons of the melted mi milk chohoco
colaate Tip: This is a great recipe for kids to make for
over a sheet of baki k ng paper and nd aalllllow Christmas. It will provide hours of entertainment
too set. Using a star cutter, cut 6 stars and and it’s yummy to eat as well.
a tach to the top of the tree with more melted
at
chocolate. Storage Instructions: Florentine Trees will keep
in an airtight container for up to 1week.
Florentine Christmas Trees
Biscuit Template - x 6 of each size
Florentine Christmas Trees
Chocolate Template - x 6 of each size
 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

Fruit & Nut Brittles airtight container for up to 4 weeks.

Ingredients 120g Sunbeam Dry Roasted Almonds Method

600g 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 Raisins
½ cup Sunbeam Currants
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
Use 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: 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.

Fruit Relish
Ingredients 2 tablespoons apple cider vinegar Method
200g Angas Park Dried Apples, chopped 1 large onion, peeled and roughly Soak apples, sultanas, currants, juice
1 cup Sunbeam Sultanas chopped and vinegar for 3 hours. Place in a food
½ cup Sunbeam Currants 1 medium red capsicum, seeds removed processor with remaining ingredients
⅓ cup apple juice 1 teaspoon of both salt and sugar and process for 1 – 2 minutes. Spoon
into sterilised jars to store and serve as
desired.

Date & Raisin Chutney
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
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.
1 litre (4 cups) white vinegar vacuum seal.
Juice and grated rind of two limes To prepare jars; wash in hot soapy water
and rinse in hot water to remove soapy
Method residue. Place jars right side up and
Place all ingredients in a large saucepan, lids into a baking dish and sterilise in a
bring to the boil then reduce to a simmer, preheated oven at 180°C for 10 minutes.
stirring occasionally. Cook for one hour Pour in hot chutney, replace lids and
uncovered, replacing lid for the final 30 invert jar to create a vacuum seal. Once
minutes of cooking. While still hot, pour cool tip upright and store.
into sterilised jars and invert to create
 Almond
Crusted
Parsnip Pots
Ingredients
20g butter melted
110g Sunbeam Almond Meal
1½ cups mashed parsnip, cooled
3 eggs, separated
¾ cup cream
¼ - ½ teaspoon nutmeg, season according to
personal taste
Salt and pepper to taste
½ cup grated tasty cheese
¼ cup grated parmesan cheese

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.
Method
Preheat oven to 180°C.
Prepare 6 x ½ cup soufflé 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
fibrous 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: 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.

Spicy Apple & Cherry Glazed Ham

Ingredients
375g Sunbeam Mixed Fruit
1 teaspoon ground allspice
2 tablespoons apple schnapps
¼ cup S&W Maple Syrup
2 - 3kg leg of ham, skin removed
50g butter, melted
200g Angas Park Dried Apple Slices
110g Sunbeam Glace Cherries
Toothpicks
½ cup S&W Maple Syrup, extra
1 teaspoon mixed spice
Method
Preheat 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 finely 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 fill 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: The following stuffing recipe
can be used for a 2 – 5 kg turkey.
If using for a smaller turkey, use
½ to ⅔ of stuffing 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 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.

Butter Glazed Turkey

with Brazil Nut & Fig Stuffing
Ingredients
1 x 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
⅓ cup melted butter
Sea salt and pepper, to taste
Kitchen string and bamboo skewers
Method
To 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, 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.
Loosely fill the prepared neck cavity of
the turkey with stuffing 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 fix 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.
Whole Baby
Vegetables with
Lemon Fruit Pesto
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, washed
⅓ 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

Method
To prepare pesto; place sultanas, raisins,
currants, figs, 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 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. 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.