Homemade Christmas recipes to get you in the festive spirit

Remember when
your Christmas
was homemade?
ESSENTIAL CHRISTMAS RECIPES
Australian Sunshine
Christmas Cake
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Ingredients
150g Sunbeam Sultanas
150g Sunbeam Raisins
100g Sunbeam Glace Cherries, cut in half
110g Sunbeam Macadamia halves
250g Angas Park Australian Apricots
250mls fresh orange juice
50mls brandy
250g butter, softened
1 cup firmly packed brown sugar
3 eggs
1 cups self-raising flour
1 cups plain flour
Method
Preheat oven to 150C.
1. In a bowl combine sultanas, raisins, cherries and
brandy. Cover and allow to soak for 30 minutes.
Place apricots and orange juice in a small
saucepan and simmer for ten minutes. Allow too
cool for ten minutes then puree.
2. Cream butter and sugar in a small bowl until light
and fluffy. Beat in eggs, one at a time, beating well
between each addition.
3. Sift flours into a large bowl, add pureed apricots,
soaked fruit, nuts and butter mixture and mix well
to combine. Spoon into greased & lined 22cm
square cake tin and bake for 1 hour or until an
inserted skewer comes out clean. Leave to cool in
the tin before turning out.
Australian Ice-cream
Pudding
Cooking Time: 1 hour
Ingredients
50g Sunbeam Raisins
80g Sunbeam Dry Roasted Macadamias, roughly
chopped
100g Angas Park Cranberries
100g Angas Park Diced Apricots
50ml orange liqueur
1 litre good quality vanilla ice cream, softened
300ml cream, semi whipped
Flourless Orange Cake
220g Sunbeam Almond Meal
60g butter
cup castor sugar
2 eggs
Juice and rind of one small orange
Method
1. Brush a 2 litre pudding basin with vegetable oil,
then line with plastic wrap, trying to keep wrap
smooth without wrinkles. Place in the freezer to
chill.
2. In a bowl combine sultanas, raisins, cranberries,
apricots, macadamias and orange liqueur. Leave to
soak for 30 minutes.
3. Place softened ice cream in a large bowl stir in
soaked fruit. Fold in whipped cream and pour
mixture into prepared pudding basin. Place in the
freezer and freeze for 4 hours or overnight.
4. To prepare orange cake, cream butter and sugar

until light and fluffy. Beat in eggs one at a time. Stir
in almond meal, orange juice and rind. Pour into a
greased and paper lined 20cm cake tin and bake
for 1 hour. Allow too cool in the tin, before turning
out onto a board.
5. To finish pudding, ease ice-cream pudding from
basin and place on top of cake. Trim the cake
edges if required and serve cut into thick slices.
menu
Whole turkey with apricot, raisin

and pistachio stuffing
Nut & herb crusted ham with
apricot chutney
Roast vegetables with whole
mixed nuts
Baby spring vegetables with
apricot and brazil nut butter
Asparagus with warm brie and
walnut sauce
Rocket, pear and parmesan salad
Classic Christmas pudding
Mini fruit cakes
Fruit mince tart
Classic Christmas Recipes
Whole Turkey with Apricot,

Raisin & Pistachio Stuffing
Serves: 8 - 12
Cooking Time: 2 hours 25 minutes
Ingredients
75g Sunbeam Raisins
80g Sunbeam Pistachios
200g Angas Park Apricots, chopped
1 large 4kg whole turkey
2 tbs butter
1 onion, finely diced
2 cups fresh white breadcrumbs
cup chopped parsley
Juice and rind of one lemon, reserve juiced halves
1 egg, lightly beaten
Sea Salt
cup olive oil
cup melted butter
Kitchen string and skewers
Method
1. To prepare turkey, pat down with paper towel and
remove the neck. Using a spoon, begin at the neck
cavity and gently ease the skin away from the
breast.
2. In a small frying pan melt butter, add onion and
cook for 2 minutes. Place in a large bowl along
with breadcrumbs, apricots, raisins, pistachios,
parsley, lemon, egg and season with salt and
pepper. Mix well to combine.
3. Loosely fill the prepared neck cavity of the turkey
with stuffing and press over the exterior of the
turkey to shape. Fill the body cavity with juiced
lemon halves. Thread a skewer 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 too rest for 1 hour on bench.
4. Place turkey on a greased baking tray, brush with
combined olive oil and melted butter and season
with sea salt and pepper. Cover stuffed turkey
breast section with foil to avoid burning while
cooking and bake for 2 hours. Remove foil and
cook for 20 minutes. Remove from oven and allow
too rest for 10 minutes. Serve cut into thick slices
with your preferred sides.
Nut & Herb Crusted Ham

with Apricot Chutney
Nut & Herb Crusted Ham
Cooking Time: 30 minutes
Ingredients
80g Sunbeam Pistachios, finely chopped
70g Sunbeam Pine Nuts, finely chopped
2 tbs butter, melted
1 clove garlic, minced
1 cup fresh multigrain breadcrumbs
2 tbs chopped parsley
2 tsp fresh thyme leaves
1 tbs finely chopped chives
1.25g nugget ham
Method
1. Combine butter, egg, garlic, breadcrumbs,
pistachios, pine nuts, parsley, thyme and chives,
season with salt and pepper.
2. Place ham on a greased oven tray and press nut
mixture on ham to form a crust. Bake for 30 40
minutes or until crust is golden brown. Serve thickly
sliced with apricot chutney.
Apricot Chutney
Preparation Time: 30 minutes (plus soaking)
Ingredients
500g Angas Park Apricots, chopped
750 mls boiling water (3 cups)
1 cup dark brown sugar, firmly packed
2 small red chillies, seeded and finely chopped
2 tsp finely grated fresh ginger
2 cups white vinegar
1 tsp salt
Method
1. Soak apricots in water over night.
2. Place in a medium saucepan and cook apricots
in the same water for 10 minutes. Add remaining
ingredients and bring mixture to the boil. Reduce
heat and simmer for 30 minutes, stirring
occasionally.
3. To bottle, pour hot chutney into hot sterilised jars,
replace lids and invert. Set aside to cool. Chutney
will store in a cool dark place for up to 3 months.
Roast Vegetables with

Whole Mixed Nuts
Serves: 8 - 12
Ingredients
110g Sunbeam Almonds
110g Sunbeam Hazelnuts
150g Sunbeam Brazil nuts
1kg roasting potatoes, 500g sweet potato,
1 large parsnip,
2 large carrot,
500g pumpkin,
1 whole garlic, broken into cloves, skin on
2 tablespoons live oil
50g melted butter
Sea salt and pepper
Method
1. Peel and cut all vegetables into large chunks.
2. Place potato, sweet potato, parsnip and carrot in a
large baking dish and drizzle with combined olive
oil and butter and season with sea salt and pepper.
3. Bake for 20 minutes. Remove from oven and
add pumpkin and garlic cloves, return to oven and
bake for 30 minutes or until vegies are tender. Add
almonds, hazelnuts and Brazil nuts. Toss well and
return to the oven for 10 minutes. Serve.
Baby Spring Vegetables

with Apricot &
Brazil Nut Butter
Serves: 8
Ingredients
100g Sunbeam Brazil Nuts, finely chopped
1 bunch baby carrots, peeled and stalks trimmed
150g fresh baby corn spears
1 bunch baby asparagus, woody ends removed
200g baby zucchinis
cup butter
Method
1. Place the carrots and corn in a large pot of boiling
water and cook for 5 minutes or until almost tender.
Add asparagus and zucchini and cook for 2
minutes. Drain well and place in serving dish.
2. Combine butter, apricots, Brazil nuts and chives in
a saucepan and cook until nuts have begun to
brown. Pour over cooked baby vegetables and
toss to coat. Serve.
Asparagus Salad with Warm

Brie & Walnut Sauce
Serves: 8
Ingredients
4 bunches fresh asparagus, woody ends removed
Cheese Sauce
150g Sunbeam Walnuts, chopped
1 tbs olive oil
1 clove garlic, minced
tsp chilli powder
125ml cream
100ml white wine
150g White Castello, roughly chopped
Salt and pepper to taste
Method
1. Place asparagus in a medium saucepan of boiling
water and cook for 2 3 minutes. Remove and
refresh in a bowl of cold water, drain well. Place on
serving dish.
2. Heat oil in a frying pan. Add garlic and cook for 1
minute, add chilli powder, cream and wine. Bring to
boil, reduce heat to low and simmer for 5 minutes.
Add White Castello and cook for 1 minute. Remove
from heat, add chives and Brazil Nuts. Season to
taste. To serve, pour warm sauce over asparagus.
Rocket, Pear &

Parmesan Salad
Serves: 8
Ingredients
100g Sunbeam Hazelnuts
500g fresh Rocket, washed
2 Pears, quartered, core removed and thinly sliced
200g shaved parmesan
2 tbs butter
tsp chilli powder
salt and pepper to taste
Method
1. Place rocket, pear and parmesan in a medium
bowl and toss to combine.
2. In a medium saucepan melt butter, add hazelnuts
and cook over a gentle heat for 3 minutes. Add
chilli and cook for 1 minute, season and leave to
cool for 10 minutes.
3. To serve pour buttered chilli hazelnuts over rocket.
Classic Christmas
Pudding
Preparation Time: 1 hour
Cooking Time: 6 hours
Ingredients
375g Sunbeam Mixed Fruit
200g Sunbeam Currants
150g Sunbeam Raisins
100g Sunbeam Glace Cherries, roughly chopped
120g Sunbeam Blanched Almonds, halved
cup brandy
2 tsp grated lemon and lime rind
1 tbs grated orange rind
1 green apple, peeled & grated
1 cup firmly packed brown sugar
cup golden syrup
4 eggs, lightly beaten
1 cup self-raising flour
2 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
Method
1. 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 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 hard sauce
and crme anglais.
Hard Sauce &

Crme Anglais
Hard Sauce
Ingredients
cup icing sugar
1 tsp vanilla paste
cup brandy
Method
1. Beat butter until thick and creamy. Reduce speed
to low and beat in remaining ingredients to
combine. Increase speed and beat for 2 minutes.
Spoon into a serving dish and keep in a cool dry
place until serving.
Crme Anglais
Ingredients
1 cups milk
1 whole vanilla bean
4 egg yolks
cup castor sugar
cup cream
Method
1. Place milk and vanilla bean in a small saucepan
and simmer for 10 minutes. Remove vanilla bean,
split in half, scrape out seeds and return seeds to
the milk. Discard the pod. In a clean dry bowl whisk
egg yolks and sugar until thick and creamy. Pour
in hot milk, whisking continuously. Place bowl
over a double boiler, cook, stirring continuously for
5 minutes or until mixture coats the back of a
spoon. Do not let the custard boil as it will
scramble. Remove from heat, pour into a jug and
serve with pudding and hard sauce. Makes 2 cups.
Mini Fruit Cakes

Makes: 12 mini cakes
Ingredients
100g Sunbeam Glace Cherries
100g Sunbeam Pitted Prunes, chopped
cup brandy
cup dark brown sugar
cup treacle
3 eggs
1 tsp mixed spice
1 tsp cinnamon
cup caster sugar
125ml water
Method
Preheat oven to 150C
1. Combine fruit and brandy in a bowl, cover and set
aside for 1 hour.
2. Using an electric mixer cream softened butter,
brown sugar and treacle until light and fluffy. Add
eggs one at a time beating well after each addition.
3. Sift flour, mixed spice and cinnamon and stir into
creamed mixture along with soaked fruit, mix well.
4. Spoon mixture into 1 cup capacity patty cases and
bake for 25 35 minutes. To decorate drizzle tops
with golden toffee, arrange a mixture of nuts
(almonds, brazil nuts, cashews and macadamias)
and drizzle toffee over nuts to set.
5. To make toffee, place sugar and water in a
saucepan. Agitate while coming to the boil, leave to
boil until mixture reduces and begins to turn
caramel.
Fruit Mince Tart

Ingredients
Fruit Mince Filling:
70g Trident Diced Dates
60g frozen butter, grated
cup brown sugar
cup brandy
1 green apple peeled and grated
tsp mixed spice
tsp cinnamon
Almond Pastry:
cup plain flour
cup caster sugar
125g butter, roughly chopped
1 egg yolk
tsp vanilla extract
Method
1. Mix all ingredients for fruit mince filling in a bowl,
cover and set aside overnight or for at least 2
hours, stirring occasionally.
2. Place almond meal, flour, sugar and chopped
butter into a food processer and process until
mixture resembles breadcrumbs.
3. While processing add egg yolk and vanilla extract,
mixture will form a ball. Knead pastry lightly on a
floured board until smooth. Wrap in plastic film and
refrigerate for at least 30 minutes.
4. Using a rolling pin, roll pastry out on a floured

board to 4mm thick. Reserve a for decoration,
returning it to refrigerator. Line base and sides of a
greased rectangular flan tin 11cm x 35cm. Trim off
excess pastry.
5. Spoon fruit filling evenly into pastry lined flan tin.
Use remaining pastry to make top decoration from
your favourite Christmas cutter. Bake for 20-25
minutes. When cooked, remove and place on a
wire rack to cool. Serve dusted with icing sugar.
menu
Whole side of salmon with

macadamia and lemon crust
Pork loin with ginger, prune &
cashew stuffing
Whole pumpkin with rice salad
Zucchini, Squash & Tomato Slice
with Cruchy Topping
Cucumber and watermelon salad
Fresh Apple Coleslaw with Garlic
Aioli
White chocolate puddings
Indulgent Christmas cake
Frangipani mince pies
Contemporary Christmas Recipes
Whole Side of Salmon with

Macadamia & Lemon Crust
Serves: 6 - 8
Ingredients
255g Sunbeam Macadamia halves, finely chopped
70g Sunbeam Pine nuts, finely chopped
1 whole side of salmon, bones removed
Grated rind and juice of one lemon
cup chopped parsley
1 tsp sea salt
1 egg lightly beaten
2 tbs melted butter
Extra lemon wedges to serve
Method
1. Combine macadamias, pine nuts, lemon juice and
rind, parsley, sea salt, egg and melted butter.
2. Place the salmon on a greased and paper lined
baking tray and cover with macadamia mixture.
3. Bake for 30 minutes or until nut crust is golden
brown.
4. Serve cut into thick pieces with extra lemon
wedges.
Pork loin with Ginger,

Prune & Cashew Stuffing
Serves: 8 - 12
Ingredients
150g Sunbeam Raw Cashews, roughly chopped
250g Angas Park Pitted Prunes, chopped
1.5kg rolled pork loin, ask your butcher to score the skin
2 tbs butter
1 onion, finely chopped
1 cups cooked brown rice
cup fresh multigrain breadcrumbs
2 tbs glace ginger, finely chopped
cup chopped parsley
Grated rind of one lemon
Olive oil
Sea salt
Kitchen string
Method
1. Lay pork flat on a chopping board.
2. To make stuffing, melt butter in a small frying pan,
add onions and cook for 3 minutes or until onions
are translucent.
3. In a large bowl combine cooked onion, brown rice,
multigrain breadcrumbs, cashews, prunes, ginger,
egg, parsley and lemon rind.
4. Spread 1 cup of stuffing down the centre of the
pork then roll up to encase, secure the pork with
kitchen string and place in on a greased oven tray.
5. Rub oil and sea salt into the pork skin. Bake for 30
minutes or until the skin starts to bubble and crack.
Reduce oven temperature to 180C and cook for
one hour. Remove pork from oven, cover with foil
and leave to rest for 20 minutes.
6. To serve, cut crackling from the pork and remove
any excess fat from the meat. Slice as preferred.
7. With remaining stuffing, grease a 6 x cup muffin
tin. Divide stuffing between muffin cups and bake
for 40 minutes or until browned on top. Serve with
rolled pork loin.
Whole Pumpkin with

Rice Salad
Ingredients
70g Sunbeam Pine nuts
50g Sunbeam Raisins
6 baby pumpkins, lids removed (reserve), deseeded
2 tbs olive oil
1 large onion, finely diced
2 cloves garlic
tsp chilli flakes
tsp nutmeg
tsp cinnamon
2 cups cooked brown rice
Method
1. Heat oil in a frying pan, add onion and garlic
and cook for 2 minutes. Add chilli flakes, nutmeg
and cinnamon and cook for 1 minute.
2. In a large bowl combine brown rice, pine nuts,
pistachios, cranberries, raisins, parsley, lemon rind
and onion mixture.
3. Pack rice mixture into the pumpkins, replace lids
and rub with olive oil. Place in a deep baking dish
and cover with foil. Bake for 30 minutes, remove
foil and bake for a further 10 minutes. Serve.
Zucchini, Squash & Tomato

Slice with Crunchy Topping
Serves: 8 - 12
Ingredients
70g Sunbeam Pine Nuts
150g Sunbeam Brazil Nuts, chopped
2 large zucchinis, sliced
4 firm truss tomatoes, sliced
tsp caster sugar
1 large onion, sliced and cooked till just browned
6 yellow squash, sliced
60g butter
100g Margaret River feta cheese, crumbled
cup grated parmesan cheese
Method
1. Grease a large baking dish and layer zucchini,
tomato sprinkled with castor sugar, onion and
squash.
2. Melt butter in a frying pan add breadcrumbs, pine
nuts and Brazil nuts and cook for 5 minutes or until
breadcrumbs begin to turn golden. Allow to cool.
3. In a large bowl combine feta, parmesan, parsley
and lemon rind. Add nut mixture, season with salt
and pepper and mix well to combine.
4. Sprinkle over layered vegetables and bake 25
minutes. Remove from oven and allow to rest for
10 minutes before serving.
Cucumber & Watermelon

Salad
Ingredients
80g Sunbeam pistachios
1 large cucumber, washed and sliced
of a medium watermelon, rind removed and cut into
wedges
100g Margaret River Company Australian Feta,
crumbled
100g fresh baby herbs
Dressing
2 tbs pomegranate syrup
Grated rind of one lime
cup macadamia oil
2 tbs verjuice
Method
1. Arrange cucumber, watermelon, feta, pistachios
and rocket on a serving plate and drizzle with
dressing.
2. To make dressing, place all ingredients in a jug and
mix to combine.
Note: Verjuice is available in specialty food stores.
You can replace with lemon or lime juice if preferred.
Fresh Apple Coleslaw

with Garlic Aioli
Serves: 8
Ingredients
60g Sunbeam Flaked Almonds, lightly toasted
2 cups shredded Chinese cabbage
2 green apples, cored and thinly sliced
2 stalks celery, thinly sliced
2 tbs baby mint leaves
Garlic Aioli
cup olive oil,
1 egg yolk
1 tsp Dijon mustard
2 cloves roasted garlic
2 tbs lemon juice
Sea salt and cracked black pepper to taste
Method
1. Place cabbage, apple, celery, mint, almonds and
currants in a large bowl and toss to combine.
2. Aioli: Place egg yolk, mustard, garlic and 1
tablespoon of the olive oil into a food processor
and process for 30 seconds. While processing
pour remaining olive oil in a very thin stream into
the egg mixture. Remove lid, add salt and pepper
to taste and scrape down sides of processor.
Return the lid and while processing pour in lemon
juice in a very thin stream.
3. To serve, arrange salad on serving plates along
with a generous dollop of garlic aioli.
4. Roasted garlic: place garlic cloves (skin on) on a
paper lined oven tray, spray generously with oil and
roast for 20 minutes. Remove from oven and allow
to cool. Squeeze garlic out of skin shell.
Tip: Aioli can be stored, refrigerated for up to 3 weeks
in an air-tight container.
White Chocolate Puddings

with Caramel Brandy Sauce
Makes: 8 Puddings
Cooking Time: 1 hour
Ingredients
150g Sunbeam Pistachios, chopped
cup plain flour
cup self-raising flour
1 cup fresh white breadcrumbs
180g block white chocolate, chopped
Finely grated rind of one orange
cup caster sugar
cup sweetened condensed milk
tsp vanilla extract
3 eggs
Caramel Brandy Sauce
cup brown sugar, firmly packed
1 tbs golden syrup
30g butter
1 tbs brandy
cup cream
Method
1. Sift flours, mix in breadcrumbs, cranberries,
currants, pistachios, chocolate and rind.
2. Cream butter and caster sugar until light and fluffy,
pour in condensed milk and vanilla beating
continuously. Beat in eggs one at a time beating
well after each addition.
3. Make a well in the centre of the breadcrumb
mixture and pour in butter mixture, mixing well to
combine.
4. To prepare pudding basins, cut 8 baking paper
circles fitting the top, 8 circles fitting the bottom of
the pudding basins and 8 circles 6cm larger than
the basins. Grease well and insert a paper circle
into the bottom of each basin.
5. Spoon mixture into prepared cup basins, smooth
and top with a paper round. Take the 6cm round
and fold a 1cm pleat in the centre. Tightly secure
with kitchen string approximately 1 - 2cm below the
pudding top.
6. Place a wire rack onto the base of a large

saucepan and arrange puddings on top. Add
enough boiling water to fill halfway up pudding
basins. Cover and steam for 1 hour, replenish
water when needed. Remove from water, stand
for 10 minutes before carefully turning out. Serve
with caramel brandy crme
7. Caramel brandy crme, place sweetened
condensed milk, brown sugar, golden syrup and
butter in a medium saucepan, cook, stirring
continuously until mixture begins to change to a
caramel colour. Gently boil, unstirring for 5 minutes
or until mixture begins to caramelise, remove from
heat and leave to cool for ten minutes. Pour in
brandy and mix well to combine.
Indulgent Christmas Cake

Ingredients
150g Sunbeam Apricots, (reserve 10 for decoration)
150g Sunbeam Brazil Nuts
100g Sunbeam Glace Cherries (reserve 6 for
decoration)
120g Sunbeam Blanched Almonds (reserve 6-8 for
decoration)
110g Sunbeam Macadamias
100g Angas Park Dried Apples, (reserve 6 for
decoration)
100g Angas Park Pears, (reserve 4 for decoration)
100g Angas Park Figs
200g Dark chocolate
2 eggs
cup brown sugar
100g butter softened
cup self-raising flour
cup plain flour
1 tbs orange liqueur or orange juice
Apricot Glaze
cup apricot jam
2 tbs caster sugar
3 tsp orange liqueur
Method
1. In a large bowl combine coarsely chopped fruit,
nuts and chocolate.
2. Using an electric mixer beat eggs and brown sugar
until thick and creamy. Add softened butter and
beat for 30 seconds. Stir in sifted flours and liqueur
until well combined. Pour mixture onto fruit and
nuts and gently mix until well coated.
3. Spoon into a greased and baking paper lined 21cm
x 13cm loaf pan and bake for 1 hour 25 minutes.
Allow to stand in pan for 15 minutes before turning
out onto a wire rack to cool completely.
4. Gently heat glaze ingredients in a small saucepan

until sugar is dissolved. Increase heat and boil
glaze for 45 seconds do not stir. Strain glaze
then drizzle a little of the glaze on top of the cake
and arrange reserved fruits and nuts decoratively.
Drizzle with remaining glaze. Serve cut into thick
slices.
Frangipani Mince Pies

Makes: 36 mince pies
Ingredients
Fruit Filling:
green apple peeled and grated
cup brown sugar
1 tbs brandy
1 tsp mixed spice
Vanilla Biscuit Pastry:
1 cups plain flour
cup custard powder
cup icing sugar
180g cold butter cut into 2cm cubes
1 egg separated (reserve egg-white)
2 tbs chilled water
Frangipani Topping:
40g Sunbeam Flaked Almonds
1 egg separated
Reserved egg-white
1 cup caster sugar
tsp vanilla extract
Method
1. Fruit Filling: Place all ingredients in a medium
bowl, combine, cover and set aside. When ready to
use, place into a food processer and process until
well chopped.
2. Pastry: Place flour, custard powder, icing sugar
and butter into a food processor and process until
mixture resembles breadcrumbs. Combine
egg-yolk and water then slowly pour into food
processer. Process until mixture forms a soft ball.
Knead pastry lightly on a floured board. Wrap in
plastic and refrigerate for 30 minutes.
3. Roll out pastry to approximately 3mm thick. Using

a 5cm fluted cutter cut out 36 rounds. Gently press
into a shallow greased tartlet pan. Place a teaspoonful
of the fruit mixture into each pastry case.
4. Frangipani Topping: Using an electric mixer beat all
egg-whites until stiff. Gradually add caster sugar,
beating until its thick and glossy. Beat in egg-yolk
and vanilla then stir in almond meal. Place a
teaspoonful of the mixture over the fruit filling and
sprinkle with a few flaked almonds. Bake for 20
minutes. Allow to rest in tin for 5 minutes before
removing to a wire rack to cool.
menu
Rolled Chicken breast with

cranberry, almond and bacon
stuffing
Stout and maple syrup baked
baby ham with fruit chutney
Asparagus, spinach and
pine nut pastries
Broccolini & Baby Beans with
Lemon Butter
Orange, avocado and
prawn salad
Roast Potato Salad with
Hazelnuts
Chocolate fruit & nut muffins
Pineapple & cherry boiled fruit
cake
Light & easy Christmas pudding
Casual Christmas Recipes
Rolled Chicken Breast

with Cranberry, Almond
& Bacon stuffing
Ingredients
130g Sunbeam Whole Almonds, chopped
2kg chicken, boned with wings remaining
2 tbs butter
5 spring onions, sliced
4 rashers bacon, diced
400g chicken mince
1 cup fresh white breadcrumbs
cup chopped parsley
Juice and grated rind of one lemon
Sea salt and freshly ground black pepper
Melted butter
Metal or bamboo skewers
cup plain flour
2 cups chicken stock
Method
1. Place chicken skin side down on a flat surface.
2. In a small frying pan melt butter, add spring
onions and bacon and cook for 5 minutes. Place in
a large bowl along with chicken mince,
breadcrumbs, cranberries, almonds, parsley, lemon
and season with salt and pepper. Mix well to
combine.
3. Arrange stuffing down the middle of the chicken
and roll each side of the chicken into the centre
to encase the stuffing, secure the chicken with
small skewers and tuck wings underneath the
body.
4. Place chicken on a greased baking dish, brush

with melted butter and season with sea salt and
black pepper. Bake for 1 hour. Remove from oven,
cover with foil and allow too rest for 10 minutes.
Serve cut into thick slices with a splash of chicken
gravy.
5. To make gravy, add the plain flour to the baking
dish and cook over a medium heat for one minute
stirring constantly. Gradually pour in stock and
cook stirring continuously until gravy thickens and
comes to the boil. Cook for 2 minutes, strain and
serve with roast chicken.
Stout & Maple Syrup

Baked Baby Ham with
Fruit Chutney
Stout & Maple Baked Baby Ham
Ingredients
1.25kg nugget ham
375ml bottle stout beer
cup maple syrup
cup brown sugar
50g butter
1 cinnamon stick
6 whole cloves
8 allspice berries
Juice and rind from one orange
Crusty bread to serve
Method
1. Place ham in a well greased baking dish. Combine
stout beer, maple syrup, brown sugar, butter,
cinnamon stick, cloves, all spice, orange juice and
rind in large jug and pour over ham.
2. Bake for 45 minutes, basting ham every ten
minutes with the beer mixture. Remove from oven
and allow to rest for 5 minutes.
3. Pour remaining beer mixture into a small
saucepan, bring to the boil stirring continuously.
Reduce to a simmer, cook for 5 minutes or until
thick and syrupy stirring occasionally. Serve ham
with a drizzle of beer syrup, crusty bread and apple
and prune chutney.
Apple and Prune Chutney

Ingredients:
250g Angus Park Pitted Prunes, chopped
2 granny smith apples, peeled cored and finely
chopped
1 brown onion, finely diced
1 cup firmly packed dark brown sugar
1 tbs mustard seeds
1 tsp powdered ginger
1 cinnamon stick
2 tsp salt
500ml (2 cups) white vinegar
Method:
Place all ingredients in a medium sided saucepan.
Bring to the boil, then reduce heat and simmer for 45
minutes, stirring occasionally.
To bottle, remove the cinnamon stick, pour hot
chutney into hot sterilised jars, replace lids and invert.
Set aside to cool. Jars should have created a vacuum
and will store in a cool dark place for up to 3 months.
Asparagus, Spinach &

Pine Nut Pastries
Makes: 8
Ingredients
70g Sunbeam Pine Nuts, roasted
2 sheets puff pastry
1 tbs olive oil
1 onion, peeled and sliced
cup red wine
2 tsp brown sugar
6 - 8 button mushrooms, sliced
2 bunches asparagus, trimmed and blanched
100g Margaret River Company feta cheese, crumbled
Method
1. Cut each pastry sheets into 4 squares. Mark 1cm
in from the edge of pastry to resemble a photo
frame. Place on paper lined baking trays.
2. Panfry onions in oil for 5 minutes stirring
occasionally. Pour in wine and brown sugar and
cook for a further 5 minutes stirring continuously.
Stir in pine nuts and cool.
3. Place heaped spoonfuls of onion mixture into the
centre of each pastry square. Arrange mushrooms
and asparagus on top. Sprinkle with feta and brush
edges with egg. Bake for 15 20 minutes. Serve.
Broccolini & Baby Beans

with Lemon Butter
Serves: 8
Ingredients
130g Sunbeam Slivered Almonds, roasted
1 bunch broccolini, trimmed
200g baby green beans, trimmed
2 tbs butter
Juice and grated rind of 1 lemon
1 clove garlic
long red chilli, finely diced
1 tbs chopped fresh parsley
Method
1. Place broccolini and beans in a medium saucepan
of boiling water and cook for 3 5 minutes.
Remove and drain well.
2. In a small saucepan cook butter, lemon, garlic
and chilli for 1 minute. Add parsley and almonds.
Pour over broccolini and beans and toss to
combine. Serve.
Orange, Avocado &

Prawn Salad
Serves: 6
Ingredients
120g Sunbeam Dry Roasted Almonds
1 baby coz lettuce, washed and cut into pieces
1 avocado, peeled, cut into wedges length ways
18 - 20 cooked, fresh jumbo tiger prawns, shelled and
deveined
2 large oranges, peeled and cut into segments
Creamy Citrus Dressing
cup S&W Whole Egg Mayonnaise
cup cream
1 tsp each of grated lemon, lime and orange rind
2 tbs lime juice
2 tbs chopped chives
1 tsp chopped mint
Method
1. Arrange lettuce on a serving plate. Top with,
avocado, prawns and orange segments. Sprinkle
with almonds and serve with a drizzle of citrus
dressing.
2. To make dressing place all ingredients in a medium
jug and stir well to combine.
Roast Potato Salad with

Hazelnuts
Serves: 8- 12
Cooking Time: 30 - 40 minutes
Ingredients
120g Sunbeam Dry Roasted Hazelnuts, roughly
chopped
1.5kg baby chat potatoes, halved
500g sweet potato, peeled and cut into 5cm cubes
Spray olive oil
Sea salt and pepper
cup S&W Whole Egg Mayonnaise
cup sour cream
2 tbs chives, cut into 1 cm pieces
tsp nutmeg
Method
1. Arrange potatoes and sweet potatoes on a baking
paper lined oven tray, spray with oil and season
with salt and pepper. Bake for 35 40 minutes.
Remove and allow too cool for 5 10 minutes.
2. In a small bowl combine mayonnaise, sour cream,
chives and nutmeg. Place roasted potatoes in
a large bowl, pour in cream mixture and toss to
combine.
3. Sprinkle with Sunbeam Hazelnuts and serve.
Chocolate, Fruit & Nut

Muffins
Makes: 12 muffins
Ingredients
75g Sunbeam Dry Roasted Hazelnuts, roughly
chopped
75g Sunbeam Raisins
100g Sunbeam Glace Cherries,
roughly chopped
cup caster sugar
100g dark chocolate, chopped
125g butter, melted
cup buttermilk
Icing sugar to serve
Method
1. Grease and paper line a 12 x cup muffin tins.
2. Sift flour and sugar into a large bowl. Add
hazelnuts, raisins, chocolate and cherries, stir to
combine.
3. In a jug combine butter, eggs and buttermilk.
Make a well in the centre of the flour mixture,
pour in liquid and gently mix until just combined.
4. Spoon cup of mixture into each muffin pan and
bake for 20 25 minutes. Allow to cool in tins for
5 minutes and transfer to a cooling rack. Serve
dusted with icing sugar.
Pineapple & Cherry Boiled

Fruit Cake
Makes: 1 cake
Ingredients
100g Sunbeam Glace Cherries
250g butter
1 cup brown sugar
450g crushed pineapple in syrup
2 tsp grated lemon rind
tsp bicarbonate of soda
cup shredded coconut
1 cup plain flour
Method
1. Grease and line a 22cm round cake tin with baking
paper.
2. In a medium sized saucepan place butter and
sugar. Over medium heat stir until sugar dissolves.
Add pineapple, lemon rind and mixed fruit and
bring to the boil. Reduce heat and simmer for 10
minutes, stirring occasionally. Allow to cool and mix
in beaten eggs, bi-carb soda, coconut and cherries.
Mixture will bubble up and become frothy.
3. Sift flours and fold into pineapple mixture.
4. Pour mixture into cake tin and bake for 45 minutes
or until a skewer inserted comes out clean. Allow
cake to rest for 5 minutes in the tin and turn out
onto a wire rack to cool.
Light & Easy Christmas

Pudding
Ingredients
100g Sunbeam Slivered Almonds
2 tbs brandy or orange liqueur
Grated rind of 1 lemon
tsp mixed spice
cup caster sugar
125g butter, melted and cooled
cup buttermilk
2 tbs golden syrup
Extra Angas Park Apricots and orange wedges for
decoration
Method
1. Place mixed fruit, sultanas, brandy and grated
lemon rind into a bowl and mix well. Set aside.
Grease a 1.5 litre pudding basin, lining the base
only with a double layer of baking paper.
2. Sift flour, mixed spice and sugar into a large bowl.
Stir in slivered almonds, beaten eggs, cooled
butter, buttermilk and prepared fruit, mixing well.
Spoon the mixture into prepared pudding basin,
smoothing the top. Place 2 rounds baking paper
straight onto the pudding mixture.
3. Fold in half a 52cm long piece of foil, then make a
3cm pleat in the middle (this allows for any
expansion of the pudding). Place foil over pudding
and secure tightly with string.
4. Place a wire rack onto the base of a large

saucepan, fill 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 2 hours, replenish
water when needed.
5. Remove from water, stand for 10 minutes before
turning out. Decorate with apricots and oranges.
Serve drizzled with golden syrup.
menu
Chocolate Christmas cups

Pistachio & cranberry flakes
Nutty honey date slice
Almond, cherry & sultana
florentines
Rocky road, cream cheese
yule log
Sweets
&
Treats Recipes
Chocolate Christmas Cups

Makes: 48 cups
Ingredients
Chocolate Shortcrust Pastry:
1 cup plain flour
cup cocoa powder
125g cold butter, roughly chopped
cup icing sugar
1 egg yolk
1 tbs chilled water
tsp vanilla extract
Fruit Mince Mix:
2 tbs Irish cream liqueur
Chocolate Meringue:
3 egg whites
cup caster sugar
3 tbs cocoa, sifted
Method
1. Place flour, cocoa, butter and icing sugar in a food
processor, blend until mixture resembles
breadcrumbs.
2. Combine egg yolk, water and vanilla. Pour into
food processor and process until mixture forms a
ball.
3. Remove, shape into a thick disk, wrap in plastic
wrap and leave to chill in the refrigerator for
hour. Meanwhile prepare filling.
4. Place mixed fruit and cream liqueur in processor
for 1 minute then stir in almond meal.
5. Roll out pastry to 4mm thick, using a 6cm round

cutter, cut 48 disks. Gently ease into greased mini
muffin tins, prick bases with a fork. Bake for 15
minutes.
6. Arrange pastry cases on a baking tray. Spoon a
teaspoonful of filling into each case, top with swirls
of chocolate meringue.
7. Chocolate Meringue: Place egg whites in a clean
dry bowl and beat with an electric mixer until egg
whites are stiff. Gradually beat in sugar until thick
and glossy, then beat in cocoa. Spoon into piping
bag and pipe small swirls onto fruit cups ensuring
meringue forms a seal over the pastry cup edge.
Bake for 5 minutes.
Sweets
&
Treats Recipes
Pistachio & Cranberry

Flakes
Makes: approximately 20 flakes
Ingredients
200g white chocolate, melted
2 tsp silver cachous
Method
1. Spread melted chocolate in a thin layer onto a
baking paper lined tray. Quickly sprinkle over
pistachios, cranberries, currants and cachous.
Lightly press into chocolate to ensure fruit and nuts
set in the chocolate.
2. Allow chocolate to set in a cool dry place, break
into flakes and serve as desired.
Tip: Can be stored in an airtight container for up to
3 4 weeks.
Sweets
&
Treats Recipes
Nutty Honey Date Slice

Makes: 18 pieces
Ingredients
Base:
1 cup self-raising flour
cup caster sugar
125g butter, melted
Topping:
130g Sunbeam Natural Almonds
150g Sunbeam Brazil Nuts
150g Sunbeam Raw Cashews
cup glace ginger, sliced
80g butter, melted
cup honey
Method
1. Combine flour, almond meal and caster sugar.
Pour in melted butter and mix well. Spoon into a
greased and baking paper lined 26cm x 18cm
slice tin and press firmly into the tin.
2. Bake for 10 minutes or until just golden. Remove
and reduce oven temperature to 180C.
3. Combine almonds, brazil nuts, cashews, dates and
ginger. Combine butter and honey and pour into
nut mix and stir until well coated. Spoon over
biscuit base and gently press with the back of a
spoon, bake for 15 minutes. Cool completely
in tin. Remove from tin and cut into fingers to
serve.
Tip: Slice can be stored in an airtight container
for 1 2 weeks.
Sweets
&
Treats Recipes
Almond, Cherry & Sultana

Florentines
Makes: 34 - 36 florentines
Ingredients
230g Sunbeam Flaked Almonds
100g Sunbeam Glace Cherries, sliced
25g butter, melted
200g dark chocolate, melted
Method
1. Combine butter and condensed milk in a small
bowl.
2. Combine almonds, coconut, cherries and sultanas
until evenly distributed. Pour over butter mixture
and quickly mix with a wooden spoon until mixture
comes together.
3. Place tablespoons of the mixture onto baking
paper lined oven trays, flattening and shaping into
3cm rounds, allow at least 3cm between biscuits
for spreading. Bake for 10 minutes. Allow to cool
on trays and transfer to wire racks.
4. When cool spread the base of each biscuit with a
teaspoon of chocolate and leave to set. Can be
stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
Sweets
&
Treats Recipes
Rocky Road, Cream Cheese

Yule Log
Serves: 10 - 12
Ingredients
120g Sunbeam Dry Roasted Hazelnuts
50g Sunbeam Glace Cherries, halved
250g cream cheese, softened
2 tbs castor sugar
200g dark chocolate, melted
cup marshmallows, chopped
125g chocolate ripple biscuits, crushed
30g butter, melted
Method
1. Beat cream cheese and castor sugar for 2 3
minutes. Reduce speed to low and gradually beat
in melted chocolate. Stir in hazelnuts,
marshmallows and cherries.
2. Combine crushed biscuits and butter. Press into
a greased and paper lined 7 x 20cm loaf tin. Spoon
rocky road into tin and smooth top. Cover with
plastic wrap and leave in a refrigerator for minimum
of 2 hours to set.
3. Serve cut into 1cm thick slices. Delicious served
with coffee.
Sweets
&
Treats Recipes
menu
Edible ornaments
White Christmas trees
Mini chocolate & apple
strawberry muffins
Christmas crunch cones
Christmas cupcakes
Cooking with Kids Recipes
Edible Ornaments
Makes: 12
Ingredients
cup honey
cup brown sugar
1 cups plain flour
tsp bi-carb soda
1 tbs ground ginger
1 tsp mixed spice
1 tsp cinnamon
Decorations
200g white chocolate, melted
Silver cachous
Angas Park Cranberries
Sunbeam Currants or Sultanas
Coloured ribbon cut into 40cm lengths
Method
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.
4. To decorate: 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.
White Christmas Trees

Makes: 12
Ingredients
110g Sunbeam Dry Roasted Macadamias, roughly
chopped
100g Sunbeam Glace Cherries, quartered
300g white cooking chocolate
2 tbs macadamia oil
2 cups puffed rice cereal
12 x baking paper triangles (30cm x 30cm) wrap to
form a cone
Decoration
1 egg white, lightly beaten
10cm ball of marzipan
Method
1. Place chocolate in a microwave safe bowl and melt
on a medium setting for 3 minutes. Gradually stir in
oil and mix well.
2. Combine puffed rice, macadamias, glace cherries,
sultanas and coconut. Pour over chocolate and stir
quickly to combine.
3. Spoon mixture into paper cones, press in gently
and flatten top. Leave to set over night, remove
paper cone.
4. To decorate: As desired or brush with egg white
and attach marzipan star to top of cone.
5. To make stars, roll marzipan out to 6mm thick, cut
12 x 2cm stars.
Mini Chocolate & Apple

Strawberry Muffins
Makes: 24 mini muffins
Ingredients
2 x 20g packets Sunbeam Apple
and Strawberry Fruit Flakes
125g butter, just melted
cup milk
cup caster sugar
cup white chocolate buttons
Method
1. Combine butter, eggs and milk in a medium jug.
2. Combine self-raising flour, caster sugar, fruit flakes
and chocolate. Make a well and pour in milk
mixture stirring gently to combine.
3. Spoon tablespoons of muffin mix into a well
greased 12 mini muffin tin and bake for 15 20
minutes.
Christmas Crunch Cones

Makes: 10 cones
Ingredients
110g Sunbeam Slivered Almonds
100g Sunbeam Glace Cherries, quartered
125g butter
cup maple syrup
cup caster sugar
4 cups popped microwave popcorn, made according
to packet directions
10 x baking paper triangles (30cm x 30cm) wrap to
form a cone
Coloured ribbon
Method
1. In a saucepan combine butter, maple syrup and
caster sugar over medium heat, stirring
continuously, cook for 5 minutes or until sugar has
dissolved. Bring mixture to the boil, reduce heat
and without stirring, cook for 5 minutes or until light
golden.
2. In a large bowl combine popcorn, almonds,
cherries and sultanas. Pour over caramel and mix
well. Spoon mixture into cones, pressing in gently.
Hang on your Christmas tree or where desired.
Christmas Cupcakes
Makes: 12 muffins
Ingredients
cup Sunbeam Sultanas
cup Sunbeam Glace Cherries
cup Sunbeam Flaked Almonds
cup caster sugar
140g tub fruit (apple) puree
tsp vanilla extract
cup milk, at room temperature
Method
1. Place butter, sugar, eggs, fruit puree, vanilla, flour
and milk in a large bowl. Beat ingredients on a low
speed for one minute to combine. Increase speed
to medium and beat mixture for 3 minutes.
2. Combine sultanas, cherries and almond flakes.
3. Spoon cup of cake mixture into 12 x cup
paper lined cupcake pans, make a well in the
centre of each cupcake and spoon a tablespoon
of fruit mix onto each well, bake for 15 20
minutes. Allow to cool and gently lift out of pan and
onto a wire rack. Dust with icing sugar to serve.

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ESSENTIAL CHRISTMAS RECIPES

ESSENTIAL CHRISTMAS RECIPES

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