Lemon Slice

Serves: 12

Ingredients

• 250g digestive biscuits
• 3/4 cup (60g) desiccated coconut
• 100g butter, chopped
• 1/2 cup sweetened condensed milk
• 1 tbsp finely grated lemon zest

Icing

• 2 cups (250g) Bundaberg Icing Sugar, sifted
• 50g butter, softened
• 2 tbsp lemon juice
• 1 tbsp desiccated coconut, for topping

Directions

1. Grease and line a 28cm x 18cm x 3cm slice pan with non-stick baking paper, leaving 5cm overhang on long sides (for easier removal)
2. Place biscuits in a food processor and process until finally crushed. Add coconut and process until combined
3. Place butter, condensed milk and lemon zest in a small saucepan over a moderate heat. Stir until butter melts. Remove from heat and cool slightly, then pour over biscuit mixture. Process until well combined. Press mixture evenly into prepared pan. Refrigerate for 1hr or until firm
4. Make Icing: Combine icing sugar, butter and lemon juice into bowl and beat with wodden sppon until smooth. Spread over slice, then sprinkle with coconut. Refrigerate for 1hr. Cut into squares. Store in refrigerator.

Oat Cakes

Serves: 40

Ingredients

• 2 1/2 cups oat bran
• 2/3 cup plain flour
• 1/3 cup self-raising flour
• 1/3 cup Bundaberg Caster Sugar
• 1/4 cup firmly packed Bundaberg Rich Brown Sugar
• 1 tsp salt
• 125g butter, melted and cooled slightly
• 1 egg yolk
• 1/3 cup warm water

To Serve

• Cheeses such as blue vein or sharp cheddar, topped with quince paste

Directions

1. Preheat oven to 170C. Line 2 oven trays with baking paper
2. Place oat bran, flours, sugar and salt in large bowl and mix to combine
3. Add butter, egg yolk and water; Mix well
4. Divide the dough in half. Place on portion of dough on a lightly floured surface and roll out till 3mm thick. Use round cutter to cut out shapes and place on prepared trays (Dough does not spread so can place close together). Prick with a fork to create a pattern in the centre of each oat cake
5. Bake 20-25min or until pale golden colour. Cool on cake cooler.
6. Repeat with remaining dough

Vanilla Slice

Serves: 16

Ingredients

• 2 frozen puff pastry sheets
• 2 1/2 cups milk
• 600ml thickened cream
• 2/3 cup corn flour
• 1/2 cup custard powder
• 1 1/4 cups Bundaberg Caster Sugar
• 3 egg yolks
• 3 tsp vanilla extract
• 50g butter, chopped

Icing

• 2 1/4 cups Bundaberg Pure Icing Sugar, sifted
• 1 tbsp softened butter
• 1/3 cup passionfruit pulp (about 4 passionfruit)

Directions

1. Preheat oven to 210C. Line 23cm square pan with baking paper, ensuring 5cm over hang for easy removal
2. Line two baking sheets with baking paper. Place pastry sheet on each tray. Bake 15mins or until golden brown. Place a tea towel over one sheet and gently flatten with hands. Repeat with other pastry sheet. Remove tea towel and set pastry sheets aside to cool. Once cool, place one sheet, cooked side up, in bottom of the lined pan (trim as required to fit).
3. Place milk and cream in a saucepan over a medium heat until hot, but not boiling. Place corn flower, custard powder and caster sugar in a saucepan and stir to mix. Gradually add the hot milk mixture, stirring continuously. Place over a medium/high heat and whisk continuously until very thick and boiling. Remove from heat and add egg yolks, vanilla and butter. Whisk briskly until smooth. Immediately pour into pastry lied pan smooth top and allow to cool slightly. Trim other pastry sheet if required, then place on top of filling, cooked side up.
4. Make Icing: Place icing sugar in a large bowl. Add butter and passionfruit pulp and stir well to combine. Spread over top of slice. Refrigerate for 3hrs or overnight. Remove from pan and cut into squares

Maderia Cake

Serves: 10

Ingredients

• 250g softened butter
• 1 cup Bundaberg Caster Sugar
• 4 eggs
• 1 tbsp finely grated lemon rind
• 1 1/3 cups self raising flour
• 2/3 cup plain flour
• 3/4 cup almond meal
• 1/4 cup lemon juice

Directions

1. Preheat oven to 160C
2. Grease large loft pan (27cm x 13cm x 8.5cm) and line base with baking paper
3. Sift flours together and set aside
4. Place butter and caster sugar in large bowl. Beat with electric mixer for 2mins or until pale and fluffy
5. Add eggs, one at a time with 1 tbsp of flour each (inhibits curdling). Beat in lemon rind
6. Use wooden spoon to mix remaining flour and almond meal into creamed mixture. Add lemon juice and stir until combined
7. Spoon mixture into prepared pan and smooth top. Bake in the centre of oven for 1hr or until skewer inserted in centre of cake removes clean. Allow to stand in pan for 10mins before removing from tin and placing on wire rake to cool completely

Raspberry and Coconut Slice

Serves: 12

Ingredients

• 1 cup plain flour
• 1/2 cup self raising flour
• 100g chilled butter, cubed
• 1/2 cup Bundaberg Caster Sugar
• 1 egg
• 1 tsp vanilla extract
• 250g jar of raspberry conserve

Topping

• 2 eggs
• 1/3 cup caster sugar
• 1 3/4 cups desiccated coconut

Directions

1. Preheat oven to 180C. Grease 28cm x 18cm slice pan and line with baking paper with 4cm over hang on long sides (for easier removal).
2. Sift the flours together and place in a food processor along with the butter. Process until the mixture resembles breadcrumbs. Add sugar and process just until combined. Lightly beat egg and vanilla together and add to food processor. Process until mixture forms a ball.
3. Press mixture evenly into prepared pan. bake for 15mins or until lightly golden. Remove from oven and us back of a hot spoon to gently spread jam evenly over base.
4. Make Topping: Place eggs and sugar in a bowl and whisk until combined. Add coconut and stir until well mixed. Spread topping over slice. Bake 30mins or until topping is golden brown. Cool in pan, then remove and cut into pieces. Store in an airtight container

Salted Caramel Popcorn

Serves: 6

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup popping corn
• 1 cup Bundaberg White Sugar
• 2 tbsp Bundaberg Golden Syrup
• 125g butter, chopped
• 1 tsp sea salt
• 3/4 cup salted peanuts, coarsely chopped

Directions

1. Line 2 large baking trays with baking paper
2. Heat oil in a large saucepan over medium heat. Add corn and cover with a tight fitting lid. Shake pan frequently. When corn stops popping, remove from heat and place in a large heatproof bowl. Discard and un-popped corn.
3. Place sugar, golden syrup and butter in a saucepan over a medium low heat. Stir for 5mins or until sugar has dissolved. Bring to boil, without stirring for 5mins or until golden
4. Remove from heat and working quickly, stir in salt, then peanuts. Immediately pour mixture over popcorn and stir to combine. Spread onto prepared trays. Set aside to cool completely. Break into pieces. Store in airtight container

Walnut and Pistachio Baklava

Serves: 15

Ingredients

• 180g butter, melted
• 2 cups walnuts
• 1 cup pistachio nuts
• 1/3 cup Bundaberg White Sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 375g pack filo pastry

Syrup

• 1 cup Bundaberg White Sugar
• 1/2 cup honey
• 1/3 cup lemon juice
• 1/3 cup water
• 5 wide strips of lemon zest
• 1 cinnamon stick

Directions

1. Make Syrup: Place all syrup ingredients into a medium saucepan. Stir over a medium heat until sugar dissolves. Simmer 3mins or until slightly thickened. Set aside
2. Preheat oven 170C. Brush a 28cm x 18cm slice pan with some of the melted butter
3. Place walnuts, pistachio nuts, sugar, cinnamon and cloves in a food processor and process until finely ground. Set aside
4. Unroll the filo pastry and lay out onto large board. Cut filo in half crossways into to rectangles. Place one pile of filo on top the other and cover with a dry tea towel. Cover the dry tea towel with a damp tea towel (prevents filo pastry drying out).
5. Place a sheet of filo on the bench and brush with butter. Place another sheet of filo on top. Continue process until 12 sheets have been used. Line the prepared pan with buttered filo stack, leaving edges overhanging the pan. Sprinkle evenly with half the nut mixture. Repeat layering and buttering another 12 sheets of filo and place into pan. Top with remaining nut mixture. Layer and butter femaining filo sheets and place into pan. Brush top of pastry with butter. Place pan in freezer of 10mins
6. Trim edges of pastry to size of pan. Use sharp knife to score the top of pastry into approximately 15 diamonds or squares. Bake 40mins or until pastry is golden brown. Remove cinnamon stick and lemon strips from syrup. Pour syrup over pasty and allow to stand for at least 2hrs before slicing

White Christmas

Serves: 25

Ingredients

• 250g copha
• 1 cup Bundaberg Sugar Pure Icing Sugar, sifted
• 1 1/4 cups Rice Bubbles
• 2/3 cup glace cherries, coarsely chopped
• 3/4 cup dried cranberries
• 3/4 cup chopped dried apricots
• 1 cup desiccated coconut
• 1 cup full cream milk powder

Directions

1. Lightly grease and line a 28cm x 18cm slice pan with baking paper, leaving 2cm overhang on long sides
2. Place copha in small saucepan over a low heat until melted. Remove from heat
3. Combine all remaining ingredients in large heatproof bowl. Add copha and stir with wooden spoon until well combined. Spoon mixture into prepared pan and press down firmly. Cover and refrigerate for 2hrs or until set
4. Remove slice from pan and cut into pieces. Store in airtight container in refrigerator

Almond and Apricot Biscotti

Serves: 24

Ingredients

• 2 cups plain flour
• 1 1/2 tsp baking powder
• 1 cup raw almonds
• 1/2 cup chopped dried apricots
• 3/4 cup Bundaberg Caster Sugar
• 3 eggs
• 1 1/2 tbsp finely grated orange rind

Directions

1. Preheat oven 160C. Line a baking try with baking paper
2. Sift flour and baking powder into large bowl. Add almonds and apricots and stir to combine
3. Place caster sugar, eggs and orange rind in a separate bowl and whisk well. Add to flour mixture and mix to form a dough. Turn onto a lightly floured board and knead lightly
4. Shape dough into a 30cm long log. Place on prepared tray. Slightly flatten top of log.
5. Bake for 30mins or until golden brown. Cool for 30mins. Reduce oven temperature to 140C
6. Line 2 oven trays with baking paper. Using serrated knife, cut log into 5mm thick slices. Place on prepared trays and back for 15mins or until hard. Swap tray positions halfway through baking time. Cool biscotti and store in airtight container

Gluten-Free Chocolate Cake

Serves: 10

Ingredients

• 200g dark cooking chocolate, broken
• 200g butter, chopped
• 5 eggs
• 1 1/4 cups Bundaberg Caster Sugar
• 2 tsp vanilla extract
• 3/4 cup gluten-free self raising flour
• 1/3 cup cocoa
• 1 1/4 cups almond meal
• Bundaberg Pure Icing Sugar, for dusting

To Serve

• Thick cream

Directions

1. Preheat oven to 160C. Grease and line a 23cm round cake pan with baking paper
2. Place chocolate and butter into a heatproof bowl over simmering water. Ensure that the base of bow does not touch the water. Stir occasionally, until smooth. Set bowl aside to cool slightly
3. Place eggs, caster sugar and vanilla in large bowl and beat with mixer until thick and pale (about 8mins). Add chocolate mixture and beat to combine
4. Sift flour and cocoa together and add to chocolate mixture along with almond meal. Mix until combined
5. Pour mixture into prepared pan and bake for 50mins. Coke will still be a little soft in centre. Cool in pan. Cake will deflate slightly on cooling
6. Remove from pan and dust with icing sugar. Serve with thick cream

Cranberry and Pistachio Nougat

Serves: 30

Ingredients

• 4 sheets Confectioner’s rice paper (see note)
• 1 cup whole blanched almonds
• 1/2 cup pistachio nuts
• 1 cup sweetened dried cranberries (Craisins) or dried sour cherries
• 2 1/2 cups Bundaberg White Sugar
• 1 cup liquid glucose
• 1/3 cup honey
• 2 egg whites
• 3 tsp vanilla extract

Directions

1. Line a 28cm x 18cm slice pan with a double thickness of cling wrap so it overhangs edges. Line base with half the rice paper (Cut to size with scissors).
2. Preheat oven to 180C. Spread almonds onto a baking tray. Roast until pale golden. Remove from oven and add pistachio nuts and cranberries to try. Mix to combine and set aside
3. Place sugar, glucose and honey in medium saucepan over a medium heat and stir until the sugar begins to dissolve. Brush down sides of saucepan with pastry brush dipped in iced water to remove any sugar crystals. Increase heat and boil, without stirring, until temperature reaches 145C on a sugar thermometer (about 7mins).
4. Place egg whites in large heatproof bowl of mixer and beat until firm peaks form. Turn off beater. When sugar syrup reaches the correct temperature, remove from heat and immediately add to egg whites in a thin stream, while beating constantly on a medium-high speed. Syrup will be very hot
5. Add vanilla and beat for 2mins or until very thick. Use a large metal spoon to quickly fold in nut and cranberry mixture. The mixture will be quire stiff, so you will need to work quickly. Spoon mixture into prepared tin. Press evenly into tin with lightly damped hands. Cover with remaining Confectioner’s rice paper and press down firmly
6. Set aside for 3hr or until cool and set. Remove from tin and remove cling wrap (do not remove rice paper – its edible). Cut into squares and serve.

Notes

• Confectioner’s rice paper is not to be confused with rice paper for making Asian rolls. It is available from specialty cooking stores
• To make liquid glucose easier to pour, remove lid from jar and microwave on high for about 10s
• Cut nougat with a serrated knife using a sawing action
• Store nougat in airtight container up to a week. Do not refrigerate

Spiced Nuts

Serves: 12

Ingredients

• 1 tbsp mild curry powder
• 2 tsp garam masala
• 3 tsp ground cumin
• 1 tsp cayenne pepper
• 2 egg whites
• 2 tsp sea salt
• 1/4 cup Bundaberg Caster Sugar
• 1 cup macadamia nuts
• 1 cup blanched almonds
• 1 1/2 cups raw cashews
• 1 cup pecan nuts

Directions

1. Preheat Oven to 170C. Line 2 large oven trays with non-stick baking paper.
2. Combine curry powder, garam masala, cumin and cayenne pepper in small bowl. Set aside
3. Place egg whites and salt in small bowl. Beat with mixer until thick and foamy (about 20s). Gradually beat in sugar, then add spice mix and beat until just combined.
4. Place nuts in a large bowl and mix to combine. Add spice mixture and stir to coat. Spread mixture onto prepared trays. Bake 20min or until dry to touch and golden brown, stirring mixture every 5mins. Swap trays around to ensure even browning
5. Serve warm or at room temperature. Store in airtight container for up to a week

Tip

• Spiced nuts can be reheated in the oven. Allow to cool slightly before serving

Chocolate-Coated Honeycomb

Serves: 60

Preparation Time: 30min + 3hr cooling
Cooking Time: 10min

Ingredients

• 1 1/2 cups Bundaberg Sugar
• 1/3 cup Bundaberg Golden Syrup
• 1/3 cup water
• 2 tsp bicarbonate of soda, sifted
• 400g good quality dark cooking chocolate, broken

Directions

1. Line 20cm square baking pan with baking paper, allowing 2cm overhang
2. Place sugar, golden syrup and water in a medium saucepan (see Notes). Stir over a high heat until sugar dissolves
3. Boil mixture for about 5mins, until deep golden brown (150C on sugar thermometer). Alternatively, test by placing a small amount of hot toffee into a glass of iced water. It should set in a few seconds and crack when pressed between your fingers. Do this test quickly as toffee will continue to increase in temperature. Be careful when handling the toffee – it will be extremely hot. Take care not to overheat or the honeycomb will taste burnt.
4. Remove from heat and add bicarbonate of soda. Stir to combine with a large metal spoon. Mixture will expand and rise rapidly in the pan. After a few seconds mixture will slow down. At this stage, pour into prepared pan. Do not smooth surface. Allow to cool at room temperature for about 2hr or until hard.
5. Break mixture into small, bite-sized pieces. Line 2 large oven trays with baking paper.
6. Place chocolate in a heatproof bowl over a saucepan of simmering water (do not allow water to touch bowl). Stir chocolate occasionally until smooth. Remove pan from heat. Place a piece of honeycomb in chocolate. Use 2 forks to coat honeycomb with chocolate. Lift piece of chocolate coated honeycomb with a fork, then tap folk on side of bowl to remove excess chocolate. Place on prepared tray. Continue with remaining pieces. Allow to set, then store in airtight container

Notes

• Once bicarbonate of soda is added, the mixture will expand rapidly. It is therefore necessary to prepare the mixture in a medium sized, high sided saucepan
• Honeycomb absorbs moisture and becomes sticky in humid weather. It is best to coat in chocolate soon after honeycomb has cooled. The chocolate provides a protective coating against moisture

Red Velvet Cupcakes

Serves: 12

Ingredients

• 75g softened butter
• 2/3 cup Bundaberg Caster Sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp pillar box red food colouring liquid (see note)
• 1 cup plain flour
• 2 tbsp cocoa
• 1/4 tsp salt
• 1/2 tsp bicarbonate of soda
• 1/2 cup buttermilk
• 1 tbsp white vinegar

Icing

• 250g cream cheese, at room temperature
• 60g butter, softened
• 1 cup Bundaberg Pure Icing Sugar, sifted
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 170C. Line 12-hole regular sized muffin pan with paper cases
2. Use a mixer to beat butter and sugar together until pale and fluffy. Add egg and beat well. Add vanilla and red food colouring and beat until combined. Do not be concerned if mixture appears to curble.
3. Sift flour, cocoa, salt and bicarbonate of soda together. Place buttermilk and vinegar in a jug and whisk until combined. Add about 1/3 of the flour mixture to creamed mixture and beat until smooth. Add 1/3 of butter milk and mix to combine. Continue until all flour and buttermilk has been added, mixing well between each addition
4. Divide mixture between the paper cases. Bake 15-20mins or until firm. Cool in pan for 10mins, remove to wire rack to cool completely
5. Put all icing ingredients in medium bowl and beat with mixed until smooth. Do not over beat. Spread or pipe icing onto cupcakes

Notes

• Pillarbox red food colouring liquid can be found in the baking needs section of the supermarket

Chocolate Macarons

Preperation Time: 15min + 1-4hr standing time
Cooking Time: 12min

Serves: 12

Ingredients

• 1 cup Bundaberg Pure Icing Sugar
• 2/3 cup almond meal
• 2 tbsp cocoa
• 2 large egg whites, at room temperature (See Tip)
• 1/4 cup Bundaberg Caster Sugar

Ganache

• 75g good quality dark cooking chocolate, chopped
• 2 tbsp thickened cream

Directions

1. Line 2 oven trays with baking paper. Place icing sugar, almond meal and cocoa in a food processor for 2min. Sift icing sugar mixture into large mixing bowl 3 times – Discard any large pieces left in the sieve after each sifting
2. Beat egg whites and caster sugar with mixer until thick and glossy. The mixture should slide freely when pushed against the side of the bowl.
3. Spoon mixture into a large piping bag fitted with a 1.5cm plain round nozzle. Pipe rounds 3cm in diameter onto prepared trays; 3cm apart. Tap trays firmly on bench several times to knock out air bubbles. If macarons have peaks, gently flatten with a lightly wetted finger. Set macarons aside, uncovered, for 1-4hr, or until a skin forms (See Tip). When you can lightly touch the macarons and they do not feel sticky they are ready to bake.
4. Preheat oven to 130C. Bake macarons for 20min or until firm, changing tray positions halfway through cooking time. Cool on trays.
5. Place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the water does not touch the bowl). Stir occasionally until smooth. Remove bowl and refrigerate for 20mins or until thick, but still spreadable. Place 1/2 tsp ganache on flat sides of half the macarons. Sandwich with remaining macarons

Tips

• Older eggs work best for macarons as they are less elastic and contain less water
• The piped macarons need to stand until a skin forms. This will help achieve a smooth shape during baking. The standing time is dependant on atmospheric conditions. The more humid the weather, the longer the standing time
• Store macarons in airtight container for up to 2 days

Whoopie Pies

Preperation Time: 30min
Cooking Time: 16min

Serves: 18

Ingredients

• 2 cups plain flour
• 1/3 cup cocoa
• 1 cup Bundaberg Brown Sugar, firmly packed
• 1 tsp bicarbonate of soda
• 100g butter, melted
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• 1 egg

Filling

• 100g margarine or softened butter
• 100g Bundaberg Pure Icing Sugar, sifted
• 1 tsp vanilla extract

Directions

1. Preheat oven to 170C. Line 2 oven trays with baking paper.
2. Place all ingredients in a bowl and beat with mixer until just combined. Drop tablespoonfuls of mixture onto prepared trays, leaving a 4cm gap between each. Try to keep the dropped mixture as round as possible. Bake 8min or until firm. Cool on trays for 10min; then transfer to wire rack to cool completely. Repeat with remaining mixture.
3. Make Filling: Place all filling ingredients in small bowl and beat with mixer for 2min or until light and fluffy. Sandwich cakes together with filling

Melting Moments

Serves: 20

Ingredients

• 200g butter, softened
• 1/3 cup Bundaberg Pure Icing Sugar, sifted
• 1 1/4 cup plain flour
• 1/3 cup custard powder

Lemon Butter Cream

• 60g butter, softened
• 3/4 cup Bundaberg Pure Icing Sugar, sifted
• 2 tsp finely grated lemon zest

Directions

1. Preheat oven to 150C. Line 2 baking trays with non-stick baking paper
2. Use mixer to beat butter and icing sugar together until creamy
3. Sift flour and custard powder together and add to creamed mixture. Mix with wooden spoon until combined
4. Lightly flour hands and shape 2 teaspoonfuls of mixture into balls and place 3cm apart on prepared trays. Press each ball lightly with floured fork. Bake 20min or until firm. Cool on trays for 10min, then transfer to wire rack to cool completely
5. Make lemon butter cream: Using mixer, beat butter, icing sugar and lemon rind together until light and creamy.
6. Sandwich biscuits together with lemon butter cream. Lightly dust with icing sugar

Jam Drops

Serves: 40

Ingredients

• 125g butter, softened
• 1/2 cup Bundaberg Caster Sugar
• 1 tsp vanilla extract
• 1 1/2 cup self raising flour
• 1/3 cup custard powder
• 1/4 cup milk
• 1/3 cup strawberry jam

Directions

1. Preheat oven to 170C. Line 2 baking trays with non-stick baking paper
2. Use mixer to beat butter, sugar, vanilla until pale and creamy. Sift flour and custard powder together. Add to creamed mixture along with milk and stir with wooden spoon until combined.
3. Shape heaped teaspoonful of mixture into balls and place on prepared trays, leaving 2cm between each. Make an indentation in each biscuit with thumb dipped in flour (or use end of large wooden spoon). Fill each indentation with jam. Bake 12min or until golden, swapping trays halfway through cooking time. Cool on trays for few minutes, then transfer to wire rack to completely cool

Caramel Slice

Serves: 15

Base

• 3/4 cup self raising flour
• 3/4 cup desiccated coconut
• 1/2 cup firmly packed Bundaberg Brown Sugar
• 125g butter, melted

Filling

• 395g can sweetened condensed milk
• 2 tbsp Bundaberg Golden Syrup
• 50g butter, melted

Topping

• 150g good quality milk cooking chocolate, chopped

Directions

1. Preheat oven to 180C. Grease and line 28cm x 18cm x 3cm slice pan with baking paper, leaving a 3cm overhang on long sides
2. Make Base: Place flour, coconut and brown sugar in food processor and process until mixed. Add butter and process until combined. Press mixture into prepared pan. Bake 10min or until lightly golden. Set aside to cool
3. Make Filling: Place condensed milk, golden syrup and butter in saucepan. Stir continuously with a wooden spoon over a medium heat until just about to boil, then lower heat and continue to stir for about 6-8min or until thickened and lightly golden. Spread evenly over bas. Bake 10mins or until firm. Allow to cool completely, then refrigerate for 1hr
4. Make Topping: Place chocolate in a heatproof bowl over saucepan of barely simmering water (do not allow water to touch bowl). Stir until chocolate melts. Spread chocolate over filling. Refrigerate for 30min or until just set. Remove slice from pan and cut into pieces

Easy Smartie Biscuits

Serves: 30

Ingredients

• 250g butter, softened
• 2/3 cup Bundaberg Caster Sugar
• 2 tsp vanilla extract
• 2 3/4 cup plain flour
• 1 1/2 tsp baking powder
• 1/4 cup milk
• Smarties, to decorate

Directions

1. Position 2 over racks in center and upper oven. Preheat oven to 160C. Line 2 baking trays with non-stick baking paper
2. Place butter, caster sugar and vanilla in a bowl and beat with mixer until light and creamy. Sift flour and backing powder together. Add to creamed mixture, along with milk and stir until well combined
3. Lightly coat hands in flour. Shape tablespoonfuls of mixture into balls and place on prepared trays, 4cm apart. Flatten with hand to 1cm think. Lightly press 6 Smarties into each biscuit. Bake 15-20min, swapping trays halfway through cooking. Biscuits should be a light golden brown colour. Use an egg lifter to transfer biscuits to wire rake to cool completely. Store in an airtight container

Traditional Scottish Shortbread

Serves: 16

Ingredients

• 250g softened butter
• 3/4 cup Bundaberg Pure Icing Sugar, sifted
• 1 tsp vanilla extract
• 2 cups plain flour
• 1 egg white, lightly beaten
• 1 1/2 tbsp Bundaberg White Sugar

Directions

1. Preheat oven to 150C. Draw a 20cm circle (see Note) onto a piece of non-stick baking paper. Place paper, marked side down, onto kitchen bench. Repeat with another piece of baking paper
2. Place butter, icing sugar and vanilla extract in a large bowl. Beat with mixer until pale and creamy
3. Sift flours together and add to creamed mixture. Stir with a wooden spoon until combined, then bring together with your hands. Knead lightly, then divide the dough into 2 equal portions. Place one portion in the centre of one of the drawn circles. Flatten the dough with your hands to evenly cover the circle. Pinch the rim of the dough to create a frilled edge. Score with a sharp knife to form 8 triangles (do not cut through dough). Repeat with remaining dough
4. Carefully transfer to 2 baking trays. Brush the shortbread rounds lightly with egg white, then sprinkle with sugar. Bake for 35-40min, swapping the trays halfway through cooking, until pale golden and firm to touch. Cool for 15min on tray, before transferring to wire rack to cool completely. Use a sharp knife to cut through markings. Store in airtight container for up to 7 days

Tip

• Use a 20cm cake tin as a guide to draw circle

Choc Chip Banana Muffins

Serves: 12

Ingredients

• 60g butter
• 1 1/2 cups self raising flour
• 1/2 cup firmly packed Bundaberg Brown Sugar
• 1 cup dark choc bits
• 1 egg
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract
• 2 medium very ripe bananas, mashed (about 1 cup)

Directions

1. Preheat oven to 200C. Line 12-hole muffin pan with paper cases
2. Melt butter and set aside to cool slightly. Combine flour, sugar and choc bits in large bowl. Place egg, buttermilk, vanilla extract and butter in another bowl and whisk to combine. Add banana and whisk until mixed through
3. Make a well in the centre of the flour mixture and pour in banana mixture. Stir with a wooden spoon until just combined. Spoon mixture evenly into cases. Bake for 20min or until muffins are firm. Stand for 5min and then turn out onto wire rack to cool

Seville Orange Marmalade

Makes: ~12 Cups

Ingredients

• 4-5 Seville oranges (about 1.25kg)
• 2.75kg (approximately) Bundaberg White Sugar, warmed

Directions

1. Cut oranges into quarters and remove and discard central white membrane. Slice the oranges thinly and reserve the seeds. Place the sliced oranges into a large non-metallic bowl. Cover fruit with 2 litres cold water. Place the seeds into a square of muslin and tie with a piece of unwaxed kitchen string. Tie a long piece of string to the muslin bag. Place the muslin bag into the fruit and water mixture. Leave overnight
2. Place 3 small saucers into the freezer. Place the fruit and the muslin bag into a large pan, allowing the long piece of string to overhang. Bring slowly to boil, then reduce heat and simmer, covered, for 45min or until fruit is tender. Use a metal spoon to press muslin bag firmly against the side of the pan to extract as much pectin as possible (bag stays in mixture)
3. Carefully measure the fruit mixture in by cup and add 1 cup warm sugar to every cup of fruit mixture. Stir over a medium-low heat for 5min or until sugar has dissolved. Bring to boil and boil rapidly for 30-45mins, stirring often. Periodically remove any scum that forms on top of mixture with skimmer or slotted spoon. When the marmalade falls thickly from a wooden spoon, start testing for setting point by placing a tsp of marmalade on one of the cold saucers. Place in the freezer for about 30s or until cooled. Remove from freezer and push your finger through the marmalade. If it forms a thin skin and wrinkles it has reached setting point (if not, continue to boil and retest after a few minutes). Remove from the heat and allow to stand for 5min. Stir marmalade, then discard muslin bag.
4. Spoon marmalade into sterilized jars and seal immediately. Turn upside down for 2min, then invert and cool. Label and store in cool dark place for 6-12mth. Refrigerate after opening for up to 6 weeks.

Notes

• Seville oranges make excellent marmalade due to their intense orange flavour and characteristic bitterness. They also have thick skins and contain many seeds, both of which are high in pectin, needed to make the marmalade set naturally. Seville are in season in late winter. If using store brought fruit, run under warm running water and gently rub with a soft bristle brush to remove any wax coating
• Use the freshest fruit possible, as pectin and flavour diminish on storage
• Muslin can contain starch, so rinse under hot running water before using
• Warming the sugar speeds up the dissolving process. To warm sugar, spread into a large baking dish and place in a preheader 120C oven for 5min; stir then continue heating for 5min. The amount of sugar stated is only approximated. Add only the amount of sugar that is equal to the amount of measured fruit
• Traditionally marmalades and other preserves are cooked in a ‘preserving pan’ which is heavy based for even heat distribution and wide and shallow for maximum evaporation in minimum time during boiling. This results in a fruity, fresh tasting marmalade with a bright colour. However, we used a large stockpot with excellent results. It is beast not to increate the amount of fruit to make more marmalade
• Allowing the marmalade to stand for 3mins helps suspend the fruit pieces, so they do not rise during cooling
• To sterilise the jars, wash jars and lids well in hot soapy water. Rinse well with hot water, then place jars onto clean backing trays and into a 120C preheated oven for 15min or until ready to use. The jars should be fully dried in oven
• All other utensils such as ladles should also be thoroughly clean
• Inverting the jars for 2min helps to keep the fruit in suspension and also helps sterilise the lids
• Take care ladling the jam into the jars as it will be very hot

Scones

Serves: 16

Ingredients

• 3 cup self raising flour
• 1/4 tsp salt
• 1 tbsp Bundaberg Caster Sugar
• 50g chilled butter, diced
• 1 1/4 cup milk, plus extra for brushing
• plain flour, for dusting
• jam and whipped cream, to serve

Directions

1. Preheat oven to 220C. Grease an oven tray and dust with a little plain flour
2. Sift flour and salt into large bowl. Stir in sugar, Rub butter into flour mixture using fingertips
3. Make well in centre of flour mixture and pour in milk. Us butter knife to mix, forming a sticky dough
4. Turn dough onto lightly floured board. Knead lightly a few times, just until smooth. Press dough down to about 2cm thickness. Use a floured 4.5cm cutter to cut as many rounds from dough as possible. Place on prepared tray about 1cm apart
5. Lightly knead dough scraps and repeat to form more scones. Place on prepared tray. Lightly brush tops with extra milk
6. Bake 12-15min or until golden brown. Turn onto wire rack

Notes

• Lightly flour the surface for kneading the dough. Too much extra flour will result in a tough scone
• Work quickly and lightly when kneading dough and do not over knead
• Press cutter straight down into dough and do not twist
• Scones cooled on a wire rake will be crusty. If you prefer a softer crust, cover scones with a tea towel

Gingerbread Men

Serves: 12

Ingredients

• 125g butter, softened
• 1/2 cup Bundaberg Brown Sugar, firmly packed
• 1/4 cup Bundaberg Golden Syrup
• 1 egg yolk
• 2 1/4 cup plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 2 tsp mixed spice

Icing

• 1 egg white
• 1 1/4 cup Bundaberg Pure Icing Sugar, sifted
• 1/8 tsp lemon juice

Decorate

• Licorice allsorts, trimmed, for ties
• mini M&Ms, for buttons

Directions

1. Using mixer, beat butter, brown sugar and golden syrup together in large bowl until creamy. Add egg yolk and beat until combined
2. Sift flour, bicarbonate of soda and spices together. Add to creamed mixture and stir until combined. Combine dough with a well-floured hand. Turn onto a well-floured board and knead until smooth. Form into a disc shape; wrap in plastic wrap and refrigerate for 1hr
3. Preheat oven to 170C. Line 2 large baking trays with baking paper
4. Roll out half the dough between 2 pieces of baking paper to about 4mm thickness (refrigerate remaining dough). Cut dough into shapes using a 12cm high gingerbread man cutter. Use aa small metal spatula or a wide bladed butter knife to help carefully lift the shapes and place onto a prepared tray. Re-roll offcuts to make more shapes. Repeat with remaining dough. Bake for 10min, or until lightly golden. Cool on trays
5. Make Icing: Using mixer, beat egg white for a few seconds, until just starting to foam. Gradually beat in half the icing sugar, then beat in lemon juice. Gradually beat in remaining icing sugar to form a thick icing. Place into a piping bag with a small plain nozzle. Pipe outline and faces onto biscuits, then use dots of icing to secure tie and buttons. When icing has firmed, store biscuits in an airtight container for up to 5 days

Blood Plum Jam

Makes: ~6 cups

Ingredients

• 1.5kg firm blood plums (see notes)
• 1.2kg Bundaberg White Sugar
• 1/3 cup fresh lemon juice

Directions

1. Put 2 small plates in the freezer. Preheat oven to 150C
2. Cut plums in half. Remove and discard stones. Place plums in large pan and add 3 cups water. Bring slowly to the boil, then reduce heat and simmer, covered, for 20min or until plums very soft
3. Place sugar in a deep baking dish and place in the oven, stirring occasionally, for 10mins or until just warmed
4. Add lemon juice and warmed sugar to the pan of plums. Stir constantly over a low heat for 5min or until sugar dissolves. Increase heat and boil 50-60min or until jam reaches setting point (see notes). Regularly skim off any sum that forms on the surface during cooking. Sitr the mixture often, particularly toward the end of cooking time, to ensure the jam does not scorch on the bass of pan
5. When the jam appears to be thick, test of setting. Ladle the jam into clean jars and seal. Inver jars for 2min then turn upright and set aside to cool

Notes

• Choose fruit that is of good quality – firm and just ripe, without blemishes or bruising
• To test jam’s setting point, drop a tsp of jam onto a chilled saucer. Freeze for 2min or until cooled to room temperature. Run your finger through the jam. If the surface wrinkles slightly and the jam stays in 2 separate portions, it is ready to bottle

Mango and Ginger Chutney

Serves: 25

Ingredients

• 6 slightly under-ripe mangoes (about 400g each)
• 1/2 cup chopped dired seeded dates
• 1 large white onion, chopped
• 2 large cloves garlic, crushed
• 2 tbsp grated ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground cloves
• 1/2 tsp dried chilli flakes
• 1 1/2 tsp salt
• 1 1/2 cup Bundaberg White Sugar
• 1 1/2 cup white wine vinegar

Directions

1. Chop mango flesh, discard seeds and skin
2. Combine mango and all remaining ingredients in large saucepan. Bring to boil. Reduce heat and simmer for 1hr or until very thick and jam-like, stirring occasionally (stir often towards end of cooking so chutney does not stick to base of pan)
3. Spoon into sterilised jars. Store in refrigerator

Spicy Tomato Relish

Serves: 30

Ingredients

• 6 slightly under-ripe mangoes (about 400g each)
• 1/2 cup chopped dired seeded dates
• 1 large white onion, chopped
• 2 large cloves garlic, crushed
• 2 tbsp grated ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground cloves
• 1/2 tsp dried chilli flakes
• 1 1/2 tsp salt
• 1 1/2 cup Bundaberg White Sugar
• 1 1/2 cup white wine vinegar

Directions

1. Chop mango flesh, discard seeds and skin
2. Combine mango and all remaining ingredients in large saucepan. Bring to boil. Reduce heat and simmer for 1hr or until very thick and jam-like, stirring occasionally (stir often towards end of cooking so chutney does not stick to base of pan)
3. Spoon into sterilised jars. Store in refrigerator

Banana Bread

Serves: 12

Ingredients

• 1 3/4 cup self raising flour
• 1/2 tsp bicarbonate of soda
• 2 tsp cinnamon
• 2/3 cup firmly packed Bundaberg Brown Sugar
• 2 eggs, lightly beaten
• 1/3 cup sour cream
• 2 medium ripe bananas, mashed (about 3/4 cup)
• 3/4 cup coarsely chopped pecans
• butter and honey, to serve

Directions

1. Preheat oven to 170C. Grease 11cm x 21cm loaf pan and line base with non-stick baking paper
2. Sift flour, soda and cinnamon into large bowl. Add sugar and mix to combine. Make well in centre
3. Place eggs, sour cream and mashed banana in well and stir with wooden spoon until combined. Stir in pecans, then spoon into prepared pan
4. Bake 50min or until a skewer inserted into centre comes out clean. Cool in pan for 10min before turning out onto wire rack. Serve warm or lightly toasted and spread with butter and honey

Anzac Biscuits

Serves: 30

Ingredients

• 1 cup plain flour
• 1 cup Bundaberg White Sugar
• 1 cup rolled oats (not instant)
• 1 cup desiccated coconut
• 125g butter, chopped
• 2 tbsp Bundaberg Golden Syrup
• 1 tsp bicarbonate of soda
• 1 tbsp boiling water

Directions

1. Preheat oven 150C
2. Shift flour into large bowl. Add sugar, oats and coconut. Stir to combine
3. Place butter and golden syrup in medium saucepan. Stir over medium heat until butter melts, remove from heat
4. Place bicarbonate of soda in small bowl. Add boiling water and stir until dissolved. Add to butter mixture and stir to combine. Pour over dry ingredients and mix with wooden spoon
5. Roll level tablespoonfuls of mixture into balls and place 4cm apart on oven trays lined with baking paper. Flatten with fingers. Bake in batches for 15min or until deep golden brown. Cool on trays for 10min, then transfer to wire rack. Store in airtight container

Spicy Peanut Dip

Serves: 8

Ingredients

• 2 tsp vegetable oil
• 1 small onion, chopped
• 1 small red capsicum, seeded, deveined and chopped
• 2 tbsp Bundaberg Sugar (White or Raw, depending on preference)
• 3 cloves garlic, crushed
• 1 tbsp grated ginger
• 1/2 cup smooth peanut butter
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tsp grated lemon rind
• 3 small red chillis, finely chopped
• vegetables and prawn crackers, to serve

Directions

1. Heat oil in medium frying pan. Add onion and capsicum. Cook over medium heat, stirring occasionally, for 10min or until soft. Add sugar and garlic. Cook, stirring for 1min longer. Add remaining ingredients and 1/2 cup water. Stir until boiling.
2. Simmer, stirring, for 5min. If mixture too thick, add more water.
3. Allow to cool, then blend in a food processor. Serve with vegetables and prawn crackers for dipping

White Chocolate and Macadamia Nut Cookies

Serves: 20

Ingredients

• 125g butter, softened
• 1/2 cup Bundaberg Brown Sugar
• 1/3 cup Bundaberg Caster Sugar
• 1 tsp vanilla essence
• 1 egg
• 1 cup plain flour
• 3/4 cup self raising flour
• 150g white chocolate, roughly chopped
• 100g unsalted, raw macadamia nuts, roughly chopped

Directions

1. Preheat oven to 170C. Grease 2 oven trays
2. Using mixer, beat butter, brown sugar, caster sugar and vanilla until creamy. Beat in egg. Sift flours together and stir into creamed mixture to form a firm dough. Mix in chocolate and nuts
3. Roll 1 tbsp of mixture into a ball and place 5cm apart on prepared baking trays. Flatten balls slightly
4. Bake 12min or until golden. Let cool for 10mins before transferring to wire rack to cool completely

Rocky Road Brownies

Serves: 24

Ingredients

• 150g dark chocolate, chopped
• 125g butter
• 3 eggs
• 3/4 cup Bundaberg Caster Sugar
• 1/2 cup Bundaberg Brown Sugar
• 1 tsp vanilla essence
• 3/4 cup plain flour
• 2 tbsp cocoa

Topping

• 50g while blanched almonds
• 100g pink and white marshmallows
• 200g dark chocolate, chopped
• 50g butter
• 1/4 cup raisins
• 1 tbsp Bundaberg Soft Icing Mixture, to serve

Directions

1. Preheat oven to 170C. Grease 18cm x 28cm slice tray. Line with non-stick baking paper, leaving overhang on long sides
2. Melt chocolate and butter in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Beat eggs, caster sugar, brown sugar and vanilla essence until thick. Beat in chocolate mixture. Add sifted flour and cocoa then mix until smooth
3. Pour into prepared pan. Bake 25-30min. The brownies should still be a little soft in the centre. Allow to cool in tin
4. Make Topping: Place almonds on oven try and roast at 180C for 8-10min or until a pale golden colour. Set aside. Quater each marshmallow. Melt chocolate and butter in a heatproof bowl over hot water, stirring occasionally until smooth. Remove from heat and stir in almonds and raisins. Sitr in marshmallows. Spread over brownie base. Refrigerate until firm. Lift out and cut into rectangles. Dust with soft icing mixture, to serve.

Ricotta Pancakes with Caramel Fruit

Serves: 4

Caramel Fruit

• 1/2 cup Bundaberg Brown Sugar
• 60g butter
• 1/4 cup cream
• 1/2 tsp vanilla essence
• 500g stone fruit (peaches, apricots, nectarines)

Pancakes

• 250g smooth ricotta cheese
• 2 eggs, separated
• 1/2 cup milk
• 3/4 self raising flour
• 1 tsp bicarbonate of soda
• 1/2 tsp cinnamon
• 1/4 cup Bundaberg Caster Sugar

Directions

1. Make caramel fruit: Combine brown sugar, butter, cream and vanilla essence in small saucepan. Stir over moderate heat until butter melts and sugar dissolves. Boil, without stirring, for 1min. Set aside. Slice fruit and place in a microwave-proof bowl
2. Make pancakes: Combine ricotta, egg yolks and milk in medium sized bowl and whisk until combined. Sift flour, bicarbonate of soda and cinnamon. Stir in caster sugar and mix into liquid to form a smooth batter. Using mixer, beat egg whites until soft peaks form. Mix 1/4 egg whites through the batter, then gently fold in remaining egg whites
3. Heat a lightly greased frypan. Dropp about 3 tbsp of batter onto pan. Cook for 2 mins or until underside is golden. Turn pancake over, cook other side. Keep warm while cooking remaining pancakes. Repeat with remaining batter, greasing pan when necessary
4. Microwave fruit on medium power for 1min. stirring once, or until fruit is just warmed through. Serve pancakes with warmed fruit and caramel sauce

Ricotta and Pistachio Pastries

Serves: 20

Syrup

• 3/4 cup Bundaberg White Sugar
• 1/4 cup honey
• 6 cloves
• 2 cinnamon sticks, broken
• 2 tbsp lemon juice

Pastries

• light olive oil spray
• 150g smooth ricotta cheese
• 150g cream cheese, softened
• 1/3 cup Bundaberg Caster Sugar
• 2 egg yolks
• 1 tbsp finely grated lemon zest
• 1 tsp cinnamon
• 10 sheets (175g) filo pastry
• 1/3 cup pistachios nuts, chopped

Directions

1. Make syrup: Combine all syrup ingredients and 1 cup of water into saucepan. Stir over a moderate heat until sugar dissolves. Boil, without stirring, for 10min or until thick and syrupy. Be careful syrup does not boil over. Cool
2. Make pastries: Preheat oven to 200C. Spray 2 oven trays with olive oil. Combine ricotta, cream cheese, sugar, yolks, zest and cinnamon in bowl and beat with a spoon until combined. Place filo sheets onto a dry work surface. Cut widthways into 2 even pieces. Spray one sheet with oil and fold over widthways. Spray with oil. Place 1 tbsp ricotta filling 2cm from end of pastry. Roll pastry over filling and fold ends in, then roll to end. Do not roll too tightly as filling will expand during cooking. Repeat with remaining filo and filling. Place rolls, seam side down, on prepared try. Spray pastries with oil
3. Back 20-25min or until golden. Strain syrup and spoon half over hot pastries while still on try. Sprinkle with pistachio nuts, then gently spoon over remaining syrup. Serve warm or cold.

Raspberry Friands

Serves: 8

Ingredients

• 1 cup almond meal
• 2 tsp finely grated lemon zest
• 1 1/2 cups Bundaberg Pure Icing Sugar, sifted
• 1/3 cup plain flour
• 5 egg whites
• 150g butter, melted
• 100g raspberries, fresh or frozen
• extra pure icing sugar, to serve

Directions

1. Preheat oven to 180C. Grease friands
2. Place almond meal, lemon zest, icing sugar, flour and egg whites into bowl. Mix until smooth. Add butter and mix until combined. Spoon batter into prepared pan (fill to about 3/4). Sprinkle with raspberries and gently press into batter. Bake 20-25min or until golden and firm.
3. Allow to cool 10min in pan before transferring to wire rack to cool completely. Dust with icing sugar, to serve

Cup Cakes

Serves: 24

Ingredients

• 125g butter, softened
• 3/4 cup Bundaberg Caster Sugar
• 1/2 tsp vanilla essence
• 2 eggs
• 2 cup self raising flour, sifted
• 1/2 cup milk

Frosting

• 100g butter, softened
• 1 cup Bundaberg Soft Icing Mixture, sifted
• 1/2 tsp vanilla essence

Directions

1. Preheat oven to 180C. Line 2 12-hole patty cake pans with paper patty cases. Beat butter, caster sugar and vanilla together until light and creamy. Beat in eggs one at a time. Alternated adding flour and milk, beginning and ending with flour. spoon batter into prepared pans, filling each case 2/3 full. Bake 12-15min or until golden and firm. Transfer to wire rack to cool.
2. Make frosting: Cream butter, soft icing mixture and vanilla on medium speed for 3min. Spread over cupcakes

Frosting Variations

Strawberry Frosting: Omit vanilla. Add 2 tsp strawberry flavoured topping and a few drops of cochineal (pink food colouring). Top with strawberries

Chocolate Frosting: Omit vanilla. Add 2 tbsp cocoa to soft icing mixture before sifting

Caramel Frosting: Use Bundaberg Brown Sugar instead of soft icing mixture. Top with Hazelnut Toffees

Hazelnut Toffees:

• 100g hazelnuts
• 1/2 cup sugar

1.  Preheat oven to 190C. Roast hazelnuts for 5min or until lightly roasted. Rub of skins. Line baking tray with baking paper and set aside. Place sugar in a saucepan with 1 tbsp water. Place over a moderate heat and stir until sugar dissolves. Simmer, without stirring, until golden – about 5min. Remove from heat. Stir in hazelnuts. Lift out individual nuts with a fork and place onto prepared tray. If toffee starts to set in pan, stir over a gentle heat

Chewy Fruit and Nut Bars

Serves: 24

Ingredients

• 1 cup slivered almonds, toasted
• 1 cup shredded coconut
• 2 cup Rice Bubbles
• 1 cup coarsely chopped dried Tropical Salad mix
• 1/4 cup coarsely chopped dried apricots
• 1/3 cup sunflower seeds
• 125g butter
• 1/4 cup coconut milk
• 1/4 cup Bundaberg Golden Syrup
• 3/4 cup Bundaberg Raw Sugar
• 3 tbsp milk Choc Bits

Directions

1. Grease and line 18cm x 28cm slice pan
2. Combine almonds, coconut, Rice Bubbles, dried Tropical Salad mix, dried apricots and sunflower seeds into large bowl
3. Combine butter, coconut milk, golden syrup and raw sugar in a saucepan. Stir over a low heat until butter melts and sugar dissolves. Boil, without stirring, for 7min or until thick and syrupy. Be careful syrup does not boil over
4. Pour hot syrup over dry ingredients and immediately mix to combine. Press into prepared pan. Scatter with Choc Bits. Gently press Choc Bits into mixture. Refrigerate until firm. Cut into bars. Store in refrigerator

Apple Crumble Muffins

Serves: 12

Ingredients

• 2 medium Granny Smith apples
• 1 3/4 cups self raising flour
• 1 tsp baking powder
• 1/3 cup Bundaberg Caster Sugar
• 75g butter, melted
• 1 egg
• 3/4 cup milk
• 2 tsp finely grated lemon zest

Crumble

• 1/2 cup plain flour
• 1/2 tsp mixed spice
• 60g butter, chilled
• 1/3 cup Bundaberg Raw Sugar
• Bundaberg Pure Icing Sugar, to serve

Directions

1. Preheat oven to 200C
2. Line muffin pan with muffin cases. Peel, core and chop apples. Sift flour and baking powder into bowl. Stir in caster sugar. In a sperate bowl whisk together melted butter, egg, milk and lemon sext. Add to dry ingredients. Use a large metal spoon to mix until just combined. Mixture should still be lumpy. Gently stir in apple. Spoon mixture into muffin cases to 3/4 full
3. Make crumble: Sift flour and spice into bowl. Rub in butter. Stir in raw sugar. Sprinkle over muffins. Press crumble lightly onto muffins
4. Bake 20-25min or until skewer insterted in centre of muffin removes clean. Cool on wire rack. Serve dusted with icing sugar

Teddy Bear Cake

Serves: 15

Ingredients

• 250g butter, softened
• 1 1/4 cups Bundaberg Caster Sugar
• 2 tsp vanilla extract
• 3 eggs
• 2 1/4 cups self raising flour, sifted
• 3/4 cup milk

Frosting

• 200g butter, softened
• 200g Bundaberg Pure Icing Sugar
• 1 tsp vanilla extract
• caramel food colouring (See note)

To Decorate

• 1 black jelly bean
• 1 white marshmallow
• 2 liquorice sticks
• strawberry sour straps

Directions

1. Preheat oven to 180C. Grease 20cm round baking pan. Line with baking paper. Grease 3 holes of a Texas muffin pan, lining each hole with a circle of baking paper
2. Place butter, caster sugar and vanilla in a medium bowl. Using mixer, beat until light and fluffy. Beat in eggs, one at a time. Stir in half the flour, then half the milk. Stir in remaining flour and milk until smooth
3. Fill each of the 3 prepared muffin holes 2/3 full of mixture. Spoon remaining mixture into prepared round pan. Place muffins and coke into oven. Bake muffins for 25min, test with skewer – it should remove clean. Let muffins stand 10mins, then gently run a knife around the inner sides of each muffin hole and turn out onto wire rack. Round cake will take about 50min. Test with skewer. Allow cake to stand 10min, then turn out onto a wire rack. Allow muffins and cake to cool completely
4. Make Frosting: Place butter, icing sugar and vanilla in medium bowl. Beat on low speed until combined. Increase speed and beat mixture for 2min or until light and fluffy. Beat in a few drops of food colouring to achieve desired colour
5. Place a teaspoon of frosting in the centre of a cake board (this will secure cake). Place round cake on board. Trim 2 muffins to ear shapes. Place a little frosting on the base and secure in position. Place a little frosting on top of remaining muffin and place upside-down in muzzle position. Cover cake with remaining frosting, using a small spatula or butter knife for spreading. Make slight indentations in ears.
6. To Decorate: Use scissors to cut marshmallow in half. Place sticky side up in eye positions. Cut eyeballs, eyebrows and mouth shapes from liquorice sticks. Use jellybean for nose. Place trimmed sour straps into position for scarf

Tip

• Parisienne essence can be used in place of caramel food colouring
• Use icing as soon as it is made – as it firms on standing
• Cake can be made and iced a day in advance. Store in cool dark place. Do not refrigerate

Nutella Scrolls

Serves: 12

Ingredients

• 1/3 cup milk, warmed
• 1/3 cup Bundaberg White Sugar
• 2 tsp (14g) dried yeast
• 2 1/4 cups plain flour
• 1/4 tsp salt
• 100g butter, melted and cooled slightly

Filling

• 75g butter, softened
• 1/2 cup firmly packed Bundaberg Brown Sugar
• 1 tbsp ground cinnamon

Glaze

• 1 egg, lightly beaten

Topping

• 2/3 cup Nutella
• 1/4 cup coarsely chopped roasted hazelnuts

Directions

1. Combine milk and 1 tbsp of sugar in small bowl. Add yeast and stir to combine. Place in a warm place for about 10min, until frothy
2. Place flour, remaining sugar and salt in large bowl and stir to combine. Make well in centre. Add yeast mixture, butter and eggs and mix to combine. Use hands to form a dough
3. Turn dough onto a lightly floured surface and knead for 5mins, until smooth and elastic. Place in a lightly oiled bowl and cover with tea towel. Set aside in a warm place for 1hr to prove until doubled in size
4. Make Filling: Combine all filling ingredients and beat with mixed for 1min. Set aside
5. Preheat oven to 190C. Grease and line 30cm x 21cm lamington pan with baking paper. Punch down the dough. Knead in the bowl just until smooth. Turn onto light floured surface. Use light floured rolling pin to roll out dough to a 30cm x 45cm rectangle. Spread the filling onto the dough. Starting from a long side, roll the dough into a log. Trim ends. Cut crossways into 12 slices and place in prepared pan. Use hand to slightly flatten slices. Cover with a tea towel and place in a warm place for 20min, until about double in size
6. Brush scrolls lightly with egg glaze. Bake for 15-20min or until brown and cooked through. Remove from oven and cool on wire rack
7. Spread top of each scroll with Nutella and sprinkle with chopped hazelnuts

Note

• Scrolls best eaten the day they are made

Individual Brown Sugar Pavlovas with Figs and Warm Salted Caramel

Serves: 6

Ingredients

• 4 egg whites
• 2/3 cup Bundaberg Caster Sugar
• 1/4 cup Bundaberg Brown Sugar
• 3 tsp cornflour
• 1 tsp white vinegar
• 450ml thickened cream
• 3 tsp finely grated orange zest
• 6 ripe figs
• 1/4 cup coarsely chopped pistachio nuts

Salted Caramel

• 50g butter
• 1/3 cup Bundaberg Brown Sugar
• 125ml thickened cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Directions

1. Preheat oven to 120C. Take 2 sheets of baking paper. Use 8cm cutter to draw 3 circles on each sheet. Place sheets, ink-side down on to 2 large baking trays.
2. Using mixer, beat egg whites until soft peaks form. Gradually add caster sugar, then gradually add brown sugar, beating well between each addition. Beat until sugar is dissolved and mixture is thick and glossy. Carefully fold in cornflour and vinegar.
3. Divide mixture between the 6 circles. Use butter knife or small spatula to spread mixture over circles. Cook 1hr15min or until pavlovas are firm to touch. Turn off oven and leave pavlovas to cool in oven (about 3hrs)
4. Combine all salted caramel ingredients in saucepan. Stir over a medium heat until butter melts. Reduce heat to low and simmer for 3min. Pour into a heatproof jug and allow to cool for about 15min or until warm
5. Beat cream until soft peaks form, then add zest and stir to combine. Place pavlovas on serving plates. Top each with cream. Cut a cross through the top of each fig (not all the way through). Place a fig on top of cream, then drizzle with warm salted caramel and sprinkle with chopped pistachios

Gluten Free Orange and Almond Cake

Serves: 8

Ingredients

• 2 oranges (600g)
• 3 eggs
• 1 1/4 cup Bundaberg Caster Sugar
• 3 cup almond meal
• 1 1/2 tsp baking powder
• 3 tsp ground cardamom
• whipped cream, to serve

Syrup

• 1 orange
• 1/2 cup Bundaberg White Sugar

Directions

1. Place oranges in saucepan and cover with cold water. Bring to boil and cook for 30min. Drain then return to pan and cover again with cold water. Bring to boil and cook for a further 30min. Drain and cool. Coarsely chop oranges and remove and discard and seeds
2. Preheat oven to 170C. Grease and line base and sides of a 22cm springform pan
3. Place oranges in the bowl of a food processor and process until pureed. Set aside
4. Using mixer, beat eggs and sugar together for 3min, until thick and pale. Add pureed oranges, almond meal, baking powder and cardamom and gently fold until combined. Pour into prepared pan. Bake 1hr15min or until cooked. Test with skewer in centre of cake, skewer should be clean when removed. Cool in pan
5. Make syrup: Cut zest of orange into fine strips (use zester or small sharp knife). Juice orange. Place zest, juice and sugar in saucepan over medium heat. Stir until sugar dissolves. Simmer 7min or until starts to thicken. Cool
6. Remove cake from pan and place on serving plate. Prick all over with fine skewer, then pour syrup over cake. Serve with whipped cream

White Chocolate Mud Cake

Serves: 12

Ingredients

• 300g butter, chopped
• 375g white cooking chocolate, chopped
• 300ml milk
• 1 1/2 cup Bundaberg Caster Sugar
• 3 tsp vanilla extract
• 3 eggs, lightly beaten
• 1 1/2 cup plain flour
• 1 1/2 cup self raising flour

Ganache

• 550g white cooking chocolate, chopped
• 3/4 cup thickened cream

Directions

1. Preheat oven 150C. Grease and line 20cm round deep cake pan with baking paper, extending paper 5cm over rim of pan
2. Combine butter, chocolate and milk in large saucepan over medium heat. Stir occasionally until smooth. Remove from heat.
3. Add sugar and vanilla and stir to combine. Sift flours together. Gradually whisk in flour, mixing well. Add eggs and whisk to combine
4. Pour mixture into prepared pan. Bake 1hr30min or until skewer inserted into centre of cake has moist crumbs clinging to it. Do not be concerted if the top of cake cracks, as it will be trimmed later. Cool in pan, then turn cake out of pan. Wrap completely in two layers of plastic wrap then in foil. Store in a cool dark place (not in the refrigerator) for 2 to 4 days
5. On day of serving, make ganache: Place chocolate and cream in heatproof bowl over saucepan of barely simmering water, until smooth, stirring occasionally. Refrigerate for 1hr or until thick but spreadable, stirring frequently
6. Cut cake in half, horizontally. Place bas on serving platter. Spread about a quater of the ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. set aside for at least 2hrs for ganache to set. Cut cake with a warmed knife

Tarte Tatin

Serves: 6

Ingredients

• 7 small Granny Smith apples (700g)
• 1 cup Bundaberg White Sugar
• 50g butter
• 1/8 tsp salt

Pastry

• 1 1/4 cup plain flour
• 2 tbsp Bundaberg Caster Sugar
• 100g chilled butter, chopped
• 1 egg yolk
• thickened cream, whipped, to serve

Directions

1. Peel, core and quarter apples. Set aside
2. Place sugar and 2 tbsp water in a 23cm ovenproof frypan. Stir and set aside for 2min
3. Stir over medium heat until simmering. Brush down any sugar crystals from sides for frying pan with heatproof pastry brush dipped in cold water. Simmer for 5min or until deep golden. Remove from heat and stir in 50g butter and salt. Arrange apple pieces in pan, slightly overlapping (they will shrink). Allow to cool in pan
4. Make pastry: Place flour, caster sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 1 1/2 tbsp cold water. Process until mixture forms a ball. Flatten pastry slightly and wrap in plastic wrap. Refrigerate for 30min
5. Preheat oven to 200C. Roll out pastry on a sheet of baking paper to a circle slightly larger than the pan. Place the pastry on top of apples and tuck in edges. Bake 30min or until pastry in golden brown. Remove from oven and allow to stand for 5min. Place a serving plate over the pan and upturn to remove tart from pan. Serve with cream

Black Forest Cake

Serves: 8

Ingredients

• 185g softened butter
• 1 cup firmly packed Bundaberg Brown Sugar
• 2 tsp vanilla extract
• 2 eggs
• 1 cup plain flour
• 1/2 cup self raising flour
• 1 tsp bicarbonate of soda
• 1/3 cup cocoa
• 3/4 cup buttermilk
• 900ml thickened cream
• 670g jar pitted marello cherries, drained and halved
• 1/4 cup kirsch

To Decorate

• dark chocolate shavings
• maraschino cherries, with stems

Directions

1. Preheat oven to 180C. Grease and line deep 20cm cake pan
2. Using mixer, beat butter, brown sugar and vanilla together until pale and creamy. Add eggs, one at a time, mixing well between each addition
3. Sift flours, bicarbonate of soda and cocoa together and add to creamed mixture, along with buttermilk. Beat on low speed until combined. Pour into cake pan and level top. Bake 50min or until skewer inserted in centre removes clean. Cool 10min in the pan then turn onto wire rack to cool completely
4. Place the drained cherries on 2 layers of kitchen paper to drain well. Using mixer, beat the cream until stiff peaks form. Cut the cake horizontally into 3 layers. Drizzle each layer with 1 tbsp of the kirsch. Place one layer on a serving plate and spread liberally with whipped cream, then top with half the drained marello cherries. Repeat layering, finishing with cake layer. Cover cake with cream. Cover sides of cake with chocolate shavings, then pipe rosettes on top of cake. Decorate top of cake with chocolate shavings and maraschino cherries

Gluten Free Mini Fruit and Nut Cakes

Serves: 4

Ingredients

• 1/3 cup blanched almonds
• 3/4 cup macadamia nut halves
• 1 cup Brazil nuts
• 400g mixed glace fruit – and combination of pears, apricots, peaches, figs or pineapple
• 100g red glace cherries
• 100g green glace cherries
• 1 cup raisins
• 200g pitted dried dates, coarsely chopped
• 3 tsp finely grated orange zest
• 1 tsp finely grated lemon zest
• 3/4 cup gluten free plain flour
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 2 eggs
• 1/2 cup firmly packed Bundaberg Brown Sugar
• 2 tbsp brandy

Glaze

• 1/3 cup apricot conserve
• 1 tbsp brandy

Directions

1. Preheat oven 150C. Grease four 1 1/2cup compacity mini loaf tins (13.5cm x 6.5cm x 5cm). Line with baking paper, extending paper 4cm above rim
2. Mix almonds and macadamia nuts together and spread over baking try. Bake for 8min or until lightly toasted. Set aside to cool
3. Coarsely chop half the glace fruit and half the cherries (reserve remainder for topping). Place chopped fruit in a large bowl. Coarsely chop half the nuts (reserve remainder for topping). Add chopped nuts, raisins, dates, orange and lemon zest to chopped fruit mixture and stir to combine
4. Sift together flour, baking powder, cinnamon and mixed spice, then stir 1/4 cup into the fruit mixture
5. Whisk eggs, sugar and brandy together until light. Add remaining flour mixture and whisk to combine, fold this through the fruit mixture. Divide between prepare tines and press down firmly with back of spoon. Cut reserved glace fruit into quarters. Press on top of cake along with whole nuts and whole cherries. Place tines on oven try and use 2 brown paper bags to cover. The bags should res top of the extended baking paper. Bake 1 1/2hr or until skewer inserted removes clean. Cool in tin before removing
6. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring, for 3min. Strain, then brush over tops of cakes

Tip

• Cakes are best made at least 2 days ahead. Store in airtight container up to 1 month

Summer Trifle

Serves: 12

Custard

• 1 cup thickened cream
• 1 cup milk
• 8 egg yolks
• 2/3 cup Bundaberg Caster Sugar
• 1 tbsp cornflour
• 3 tsp vanilla extract

Jelly

• 2x 85g packets passionfruit jelly crystals

Cake

• 500g Maderia cake (homemade or store brought)

Assemble

• 1 cup sweet sherry
• 2 mangoes, peeled, stoned and sliced
• 250g blueberries
• 250g strawberries, hulled and halved
• pulp of 4 passionfruit
• 2 kiwifruit, sliced
• 200ml thickened cream

Directions

1. Make custard: Combine cream and milk in medium saucepan and heat until almost boiling. Remove from heat. Place egg yolks, sugar, cornflour and vanilla in large bowl. Whisk until combined. Gradually pour hot cream mixture onto egg yolk mixture whisking continuously. Pour mixture back into saucepan. Stir over medium/low heat until very thick. Remove from heat and pouur into a clean bowl. Cover surface with a round of baking paper to prevent a skin forming. Refrigerate for 1hr or until well chilled
2. Prepare Jelly as directed on pack. Place in a shallow dish (such as lamington tray) and refrigerate 1hr or until almost set.
3. Remove crust from cake and cut cake into 2.5cm cubes. Place half the cake on base of a 12cup capacity trifle bowl. Sprinkle with half the sherry. Spoon half the jelly over the cake, then top with half the mango, 200g of blueberries and all the strawberries. Top with custard, then remaining cake. Sprinkle cake with remaining sherry, top with remaining jelly.  Top jelly with half the passion fruit pulp, then remaining mango slices. Cover and refrigerate overnight
4. Just before serving, top the trifle with sliced kiwifruit. Whip cream and icing sugar together and spread over top of trifle. Garnish with remaining blueberries and passionfruit pulp

Almost Apple Pie Cake

Serves: 8

Ingredients

• 1/2 cup light olive oil
• 2 eggs
• 2 cups Bundaberg Brown Sugar
• 3 Medium apples, peeled, cored and chopped (2 cups)
• 2 cups self raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 cup currants (or raisins, chopped)

Directions

1. Preheat oven to 170C. Grease a 23cm spring form pan and line with baking paper
2. Place oil, eggs and sugar in large bowl. Beat until well combined
3. Sift found, bicarbonate of soda and cinnamon together and add to oil mixture along with chopped apples and currents. Stir until combined
4. Spoon mixture into prepared pan. Press with back of a spoon lightly dipped in flower to level mixture. Bake in the centre of oven for 1-1 1/4 hr. Allow to cool in the tine for 10mins, remove sides of pan and place cake on wire cooling rack. Serve warm or cold with cream or ice-cream

Mulled Wine Poached Pears

Serves: 6

Ingredients

• 1 1/2 cup Bundaberg White Sugar
• 2 cup cranberry juice
• 1 cup dry red wine
• 1 cinnamon stick
• 3 star anise
• 6 whole cloves
• 6 wide strips of orange zest
• 6 firm (almost ripe) Beurre Bosc pears, peel, halve and core
• yogurt, cream or ice-cream, to serve

Directions

1. Place sugar, cranberry juice, wine, cinnamon stick, star anise, cloves and orange zest in medium saucepan. Stir over a medium heat until sugar dissolves. Remove from heat
2. Place pears in saucepan. Simmer for 20 min or until pears are tender when pierced with a skewer. Gently turn pears occasionally to ensure even cooking. Use a slotted spoon to remove pears from poaching liquid and transfer them to heatproof bowl
3. Boil the poaching liquid for 15min or until thickened slightly. Pour poaching liquid over pears. Cool, then cover and refrigerate. Serve with yogurt, cream or ice-cream

Tip

• Keep mulled pears in the refrigerator for up to 3 days

Apple Cinnamon Teacake

Serves: 6

Ingredients

• 125g softened butter
• 3/4 cup Bundaberg Caster Sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cup self raising flour, sifted
• 1/3 cup milk
• 2 small Granny Smith apples, peeled, cored and thinly sliced
• 15g butter, melted

Topping

• 2 tsp Bundaberg White Sugar
• 1/2 tsp ground cinnamon

Directions

1. Preheat oven to 180C. Grease and line 20cm springform pan with baking paper
2. Using mixer, beat butter and caster sugar for 2min or until light and fluffy. Add eggs and vanilla and beat until combined. Stir in half the flour then half the milk, repeat with remaining flour and milk. Spoon mixture into prepared pan and level top. Place apple slices in a circular pattern on top of batter. Brush with melted butter
3. Bake 50min or until skewer inserted in centre comes out clean
4. Combine sugar and cinnamon in small bowl and sprinkle over cake. Remove cake from pan and place on wire rack till completely cooled

Egg Nog Ice-Cream with Salted Caramel Sauce

Serves: 6

Ingredients

• 1 1/3 cup milk
• 1 cup thickened cream
• 2 tsp vanilla paste
• 1 tsp ground nutmeg
• 5 egg yolks
• 2/3 cup Bundaberg Caster Sugar
• 2 tbsp dark rum

Salted Caramel

• 1/3 cup firmly packed Bundaberg Brown Sugar
• 1/3 cup thickened cream
• 50g butter, chopped
• 1/2 tsp sea salt flakes
• 1 tbsp dark rum

To Serve

• 1/3 cup coarsely chopped Vienna almonds

Directions

1. Combine milk, cream, vanilla and nutmeg in medium saucepan. Place over moderate heat until almost boiling. Remove from heat and set aside
2. Place egg yolks and sugar in heatproof bowl. Beat with mixer on high for 2min or until thick and pale. Reduce to low and gradually add the hot milk mixture. Pour mixture back into saucepan. Add rum and stir to combine
3. Stir over low heat for 8min or until slightly thickened. Do no overcook or mixture will curdle
4. Strain mixture through a fine sieve into heatproof bowl and set aside to cool. Cover and refrigerate overnight or until well chilled
5. Place mixture into an ice-cream machine and churn following the maker’s instructions. Transfer to an airtight freeze-proof container and place in freezer until firm
6. Make salted caramel sauce: Combine all ingredients in a small saucepan and stir over a moderate heat until simmering. Reduce heat and simmer, without stirring for 5min. Remove from heat and pour into a heatproof bowl. Set aside for 30min to cool until just warm
7. Serve with ice-cream topped with sauce and sprinkled with chopped Vienna almonds

Tip

• Cover surface of ice-cream with plastic wrap or baking paper before storing in freezer
• Ice-cream will keep up to 5days in freezer
• Salted caramel sauce can be made a day in advance and stored in refrigerator. Just before serving, gently warm the sauce in small saucepan over low heat. Alternatively place in microwave-proof bowl and microwave on medium heat, stirring occasionally until just warm

Croissant ‘Bread and Butter’ Pudding

Serves: 8

Ingredients

• 8 large day-old croissants
• 2/3 cup Nutella spread
• 300ml thickened cream
• 200ml milk
• 2 tsp vanilla bean paste
• 2 whole eggs
• 3 egg yolks
• 2/3 cup caster sugar, plus 2 tbsp for extra topping
• 1/3 cup Frangelico liqueur
• 100g dark cooking chocolate, coarsely chopped

Directions

1. Preheat oven to 170C. Grease 12cup capacity, 6cm deep baking dish
2. Split croissants horizontally. Spread each bottom half with 1 tbsp Nutella and top with remaining croissant halves. Cut each into 4 pieces. Place in a single layer onto base of prepared dish
3. Combine cream, milk and vanilla in medium saucepan and heat until just starting to simmer. Do not boil
4. Use mixer to beat eggs, egg yolks and sugar together until pale (about 1min). With mixer on slow speed, slowly pour hot cream mixture onto the egg mixture. Add Frangelico and stir to combine
5. Pour custard over croissants. Set aside for 20min for croissants to absorb custard. Scatter chocolate over the top of pudding, then sprinkle with the extra sugar
6. Bake 40min or until top is golden and pudding is just set. Remove from oven and allow to stand at room temperature for 10min. Serve with ice-cream

Lemon Tart

Serves: 6

Pastry

• 1 1/2 cup plain flour
• 1/4 cup Bundaberg Pure Icing Sugar, sifted
• 125g butter, chilled and cubed
• 1 egg yolk
• 1 tbsp iced water

Filling

• 6 eggs
• 3/4 cup thickened cream
• 1 cup fresh lemon juice
• 1 tbsp finely grated lemon rind
• 1 cup Bundaberg Caster Sugar

Directions

1. Make pastry: Place flour and icing sugar into food processor and process until combined. Add butter and process until mixture resembles fine breadcrumbs. Whisk egg yolk and water together and add to flour mixture. Process until a ball forms. Add a little more water, if necessary. Form pastry into a disc shape. Wrap in plastic wrap and refrigerate for 30min
2. Roll pastry out between 2 piece of non-stick baking paper to form a 30cm circle. Line a greased 22cm loose bottom flan tin with the pastry. Trim edges with knife. Lightly prick base of pastry all over with a fork. Place pastry in freezer for 20min.
3. Preheat oven to 200C. Line pastry shell with non-stick baking paper and fill with pastry weights, dried beans or raw rice. Bake 20min. Remove weights and paper and reduce oven to 170C. Continue baking for 10min or until pastry is light golden. Remove from oven and set aside.
4. Prepare filling: Place eggs in a heatproof bowl and whisk with fork until just combined. Add cream, lemon juice, rind and sugar, stir with a metal spoon. Sit the bowl over a pan of simmering water. Continue stirring for about 20min or until the mixture thickens. Check periodically that the water is simmering not boiling.
5. Place pastry case onto an oven tray. Stran the filling into the pastry case and back on a low oven shelf for 12min or until filling has set around the edges. The middle should still be a bit wobbly. Remove from oven and allow to cool. Dust with a little icing sugar

Chocolate Tart

Preperation Time: 15min + cooling time
Cooking Time: 45min

Serves: 8

Chocolate Pastry

• 1 1/2 cup plain flour
• 2 tbsp Bundaberg Caster Sugar
• 1 1/2 tbsp cocoa powder
• 150g butter, chilled and cubed
• 1 egg yolk
• 2 tbsp cold water

Filling

• 350g good quality dark cooking chocolate (we used Lindt 75% dessert chocolate), broken
• 200ml thickened cream
• 125ml milk
• 1 1/2 tbsp brandy
• 1 egg
• 2 egg yolks

Directions

1. Make Pastry: Place flour, sugar and cocoa powder in food processor and process until combined. Add butter and process until mixture forms an even texture. Whisk egg yolk and water together and add to flour mixture. Process until mixture forms a ball. Wrap pastry in plastic wrap. Refrigerate for 30min
2. Grease 22cm loose bottom flan tin. Roll pastry out between 2 sheets of baking paper to form a 30cm circle. Line tine with pastry. Do not be concerned if the pastry tears, simple press torn edges together. Trim edges with a knife. Lightly prick the base of pastry case all over with a fork. Place pastry in the freezer for 15min. Preheat oven to 200C
3. Line chilled tart case with backing paper, then fill with pastry weights. Bake 20min. Remove baking paper and weights. Reduce oven temperature to 170C. Bake pastry for 10min or until firm to touch
4. Prepare filling: Place chocolate in heatproof bowl over simmering water. Stir occasionally, until smooth. Remove from heat
5. Combine cream, milk and brandy in a small saucepan and place over a moderate heat until hot (do not boil). Remove from heat and add egg and egg yolks. Whisk to combine. Pour cream mixture onto chocolate mixture and whisk to combine. Do not over whisk – mixture should be thick but not aerated
6. Place tart shell on oven tray. Carefully pour filling into tart shell. Place in oven and turn off heat. After 15min filling should be firm to touch but still wobbly in the centre. Remove from the oven and allow to cool
7. Remove from tin. Dust lightly with cocoa powder and serve with whipped cream

Crème Brulee

Serves: 4

Ingredients

• 300ml thickened cream
• 200ml milk
• 1 tsp pure vanilla paste
• 5 egg yolks (from extra large eggs)
• 1/3 cup Bundaberg Caster Sugar, plus extra from topping

Directions

1. Preheat oven to 150C. Place 4 x 185ml ramekins in a baking dish
2. Combine cream, milk and vanilla paste into a saucepan. Heat until just starting to simmer, stirring occasionally (do not boil)
3. Place egg yolks and caster sugar in medium bowl and whisk with balloon whisk for about 1min. Very gradually pour the hot cream mixture onto the egg mixture, whisking continually. Strain mixture through a fine sieve into a large jug. Skim any foam from surface. Do not be concerned if a little foam remains
4. Divide mixture between the ramekins. Pour enough boiling water into the baking dish to come halfway up the ramekins. Cover loosely with foil, making sure there is an opening at one end for steam to escape. Carefully place in the oven and bake 30-40min or till just set. The mixture will still be wobbly in the centre. Carefully remove baking dish from oven and then remove ramekins (use heatproof gloves). Set aside to cool, then cover with foil and place in refrigerator overnight.
5. Before serving sprinkle 3 tsp of caster sugar evenly over each custard. Use domestic blow torch to caramelise the sugar. Be careful not to burn the sugar. It should be a golden caramel colour. Alternatively, caramelise the sugar topping under a grill

Golden Syrup Dumplings

Serves: 4

Sauce

• 3/4 cup Bundaberg Brown Sugar
• 1/3 cup Bundaberg Golden Syrup
• 2 cup water
• 50g butter, chopped

Dumplings

• 1 cup self raising flour, sifted
• 30g chilled butter, chopped
• 1 tbsp Bundaberg Caster Sugar
• 1 egg
• 2 tbsp milk

Directions

1. Combine all sauce ingredients in large saucepan. Place over moderate heat and stir occasionally until boiling
2. Meanwhile make Dumplings. Place flour into bowl and rub in butter with fingertips. Stir in caster sugar. In small bowl whisk together egg and milk. Add to flour mixture and stir until just combined. Shape a tbsp of mixture into a ball. Repeat with remaining mixture
3. Reduce sauce heat to low. Add dumplings; cover and simmer 20min. Serve with ice-cream or cream

Chocolate Fondant Puddings

Serves: 8

Ingredients

• 200g good quality dark cooking chocolate, broken
• 150g butter, chopped
• 3 eggs
• 3 egg yolks
• 1/3 cup Bundaberg Caster Sugar
• 1 tsp vanilla extract
• 1/2 cup plain flour, sifted

Directions

1. Liberally grease 8 dariole moulds (small pudding basins or ramekins). Line base of each mould with a small circle of non-stick baking paper
2. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted. Remove bow and set aside to cool slightly
3. Meanwhile, place eggs, egg yolks, caster sugar and vanilla in a medium sized bowl. Using mixer, beat for 3min or until mixture is thick and pale. Add chocolate mixture and fold through using a large metal spoon. Add flour and fold though until combined
4. Fill each prepared mould to about 2/3 full. Cover with plastic wrap and refrigerate for at least 6hrs or overnight
5. 15min before serving, place puddings on large oven tray and bake at 200C for 13min or until puddings are just firm to touch (should be soft in centre). Remove from oven and allow to stand for 2min. Run butter knife around the inside wall of each mould and then unmould onto serving places. Serve immediately with cream or ice-cream and raspberries

Hummingbird Cake

Serves: 10

Ingredients

• 1 1/4 cup self raising flour
• 3/4 cup plain flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1 cup Bundaberg Brown Sugar
• 2/3 cup desiccated coconut
• 3/4 cup walnuts, chopped
• 3 eggs
• 1 cup sunflower or canola oil
• 440g can crushed pineapple in syrup, drained
• 2 large very ripe bananas, mashed (about 1 cup)

Icing

• 250g cream cheese, softened
• 50g butter, softened
• 2 cups Bundaberg Pure Icing Sugar
• 2 tsp lemon juice
• 3 tsp finely grated lemon rind

To Decorate

• 1 cup toasted coconut flakes (see tip)

Directions

1. Preheat oven to 170C. Grease and line a 22cm cake pan
2. Sift flours, bicarbonate of soda and spices into a large bowl. Add sugar and coconut, stir to combine, then stir in walnuts
3. Whisk eggs and oil together and add to dry ingredients along with pineapple and banana. Stir to combine
4. Spread into prepared pan and bake for 1hr or until skewer inserted in centre removes clean. If the cake browns too quickly, cover with foil. Cool in the pan for 10min then turn out onto wire rack to cool completely
5. Make Icing: Place all icing ingredients in a bowl and beat with mixer for 2min or until smooth. Cover cake with icing and top with coconut flakes

Tip

• To toast coconut flakes spread evenly onto an oven tray and bake at 150C for 5min, stirring occasionally until lightly browned. Be careful not to burn the coconut. Allow coconut to cool

Chocolate Panforte

Serves: 10

Ingredients

• 125g whole blanched almonds
• 125g hazelnuts
• 100g glace orange slices, diced
• 75g glace figs, chopped
• 75g glace apricots, chopped
• Finely grated rind of 1 large orange
• 2/3 cup plain flour
• 2 tbsp cocoa powder
• 1 1/2 tsp ground allspice (pimento)
• 75g good quality dark cooking chocolate, broken
• 1/3 cup Bundaberg Caster Sugar
• 1/2 cup honey

Directions

1. Preheat oven to 160C. Grease and line 20cm round baking pan with non-stick baking paper. Set aside
2. Spread almonds over half a large baking tray and spread hazelnuts over the other half. Bake 12min or untiol lightly roasted. Wrap hazelnuts in a tea town and rub vigorously to remove skins. Coarsely chop almonds and hazelnuts and place in large heatproof bowl. Add glace fruit and orange rind to nuts and mix to combine
3. Sift together flour, cocoa and spices. Add to fruit and nut mixture and stir to combine
4. Place chocolate in a heatproof bowl over a saucepan of simmering water until melted. Set aside
5. Place caster sugar and honey in a small saucepan and stir over a moderate heat until sugar dissolves and mixture starts to boil. Reduce heat and simmer for 5min. Occasionally brush down sides of saucepan with heatproof pastry brush dipped in cold water, to prevent crystals forming
6. Pour melted chocolate, then honey mixture onto fruit mixture and working quickly, stir to combine. Spoon into prepared pan and smooth surface with lightly wet hands. Bake 35min. The mixture will still feel somewhat soft. Cool in pan
7. To serve, remove from pan, dust with icing sugar and cut into pieces

Tips

• mixed citrus peel can replace glace orange slices
• Other glace fruit such as glace pineapple and glace peaches can replace glace figs and apricots
• Glace fruits are available from most delicatessens and specialty food shops
• Panforte keeps up to one week. Wrap in foil and place in airtight container. Do no refrigerate

Lemon Meringue Pie

Serves: 8

Pastry

• 1 1/2 cups plain flour
• 2 tbsp Bundaberg Icing Sugar Mixture
• 150g butter, chilled and cubed
• 1 egg yolk
• 1-2 tbsp cold water

Filling

• 1 cup Bundaberg Caster Sugar
• 1/2 cup cornflour
• 2/3 cup fresh lemon juice
• 1 cup water
• 3 tsp finely grated lemon rind
• 80g butter, cubed
• 4 egg yolks

Meringue

• 4 egg whites
• 2/3 cup Bundaberg Caster Sugar

Directions

1. Place flour and icing mixture into food processor and process until combined. Add butter and process until mixture resembles fine breadcrumbs. Whisk egg yolk and 1 tbsp water together and add to flour mixture. Process until mixture forms a ball shape, adding more water if required. Form into a disc shape, wrap in plastic wrap and refrigerate 20min
2. Make Filling: Combine sugar and cornflour in a medium saucepan. Gradually blend in lemon juice and water. Add rind. Stir with a balloon whisk over medium heat until boiling, stirring more vigorously as the mixture starts to thicken. Reduce heat and continue to stir for 1min. Remove from heat and stir in butter, then egg yolks. Pour into heatproof bowl and set aside to cool
3. Preheat oven to 200C. Roll pastry out on a lightly floured board to a 32cm circular shape. Line a greased 24cm (3cm deep) fluted loose base flan tin with the pastry and trim and excess. Refrigerate for 30min. Line pastry shell with baking paper and fill with pastry weights. Bake 15min. Remove paper and weights. Prick base all over with fork. Bake 10min or until lightly golden. Set aside to cool. Reduce oven to 180C
4. Place egg whites in medium bowl and beat with mixr until peaks form. Gradually beat in sugar, one tbsp at a time, beating well between each addition. Continue beating until very thick and glossy.
5. Fill pastry case with lemon filling, the tope with meringue, using a metal spoon to create a swirl effect. Bake on low oven shelf for 10min or until pale golden. Cool

Chocolate Mud Cake

Serves: 10

Ingredients

• 250g butter, cubed
• 200g quality dark cooking chocolate, chopped
• 2 cup Bundaberg Caster Sugar
• 1 cup water
• 2 tsp vanilla extract
• 1 3/4 cup plain flour
• 1/2 cup self raising flour
• 1/4 cup cocoa
• 2 eggs, lightly beaten

Ganache

• 200g quality dark cooking chocolate, chopped
• 1/3 cup thickened cream

Directions

1. Preheat oven to 160C. Grease a deep 20cm cake pan and line with non-stick baking paper
2. Place butter, chocolate, caster sugar and water in medium saucepan. Stir over medium heat until butter has melted. Transfer to a large heatproof bowl and stir in vanilla. Leave for 10min to cool slightly
3. Sift flours and cocoa together. Add to chocolate mixture and use a whisk to combine. Add eggs and whisk until just combined. Pour mixture into prepared pan. Bake on centre shelf for 1hr. Cover the top of the cake pan with a brown paper bag and continue cooking for 45-50min. Do not be concerned if the top cracks – it will settle on standing. The cake should be slightly soft in centre, so a skewer inserted into centre of cake will still have slight stickiness. Cool in pan for 15min before turning out onto wire rack. Carefully turn right side up  and cool completely.
4. Make ganache: Place chocolate and cream in a heatproof bowl over simmering water. Stir until smooth. Refrigerate for 30min, stirring regularly until thick, but spreadable. Cover cake with ganache

Note

• The cake is best made a day or two before serving. Cover with ganache on the day of serving

Steamed Christmas Pudding and Custard

Serves: 10

Ingredients

• 3 cup mixed dried fruit, coarsely chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup pitted prunes, chopped
• 1/2 sweetened dried cranberries
• 1/2 cup soft dried figs, chopped
• 2/3 cup brandy
• 1 1/4 cup plain flour
• 1/2 tsp baking powder
• 1 tbsp mixed spice
• 250g softened butter
• 1 cup firmly packed Bundaberg Brown Sugar
• 1/4 cup Bundaberg Golden Syrup
• 1 tsp finely grated lemon rind
• 4 eggs
• 1/3 cup slivered almonds, toasted
• 2 cups fresh white breadcrumbs

Traditional Custard

• 6 egg yolks
• 1/2 cup Bundaberg Caster Sugar
• 1 tbsp cornflour
• 2 tsp vanilla extract
• 3/4 cup milk
• 3/4 cup cream

Directions

1. Combine dried fruit, apricots, prunes, cranberries, figs and brandy in large glass/ceramic bowl. Cover and stand for 24hrs, stirring occasionally
2. Grease a 2 litre (8 cup) capacity pudding basin and line base with a circle of non-stick baking paper. Sift flour with baking powder and spice. Set aside
3. Using mixer, beat butter, brown sugar, golden syrup and lemon rind together until pale and creamy. Add eggs, one at a time, beating well after each addition. Add creamed mixture, along with flour and spice mix, almonds and breadcrumbs to fruit mixture. Stir to combine. Spoon mixture into prepared pudding basin
4. Place a 3ocm square sheet of baking paper on a similar sized sheet of foil. Grease the paper. Fold a pleat in the centre of paper (allow for expansion). Place over the basin, foil side up. Tie a double piece of string under the rim to secure cover. Tie a double piece of string to make a handle
5. Place an upturned heatproof saucer into a large saucepan or stockpot (large enough to fit pudding basin). Place pudding basin on saucer. Carefully pour in enough boiling water to reach halfway up the pudding basin. Bring to the boil then reduce heat. Cover saucepan with lid simmer for 4.5-5hr or until a skewer inserted in centre comes out clean. Check water level periodically and add more boiling water as needed
6. Remove pudding from saucepan and stand for 10min. Remove string, foil and paper. If necessary, use spatula or flat bladed knife to loosen pudding from basin. Turn pudding out onto serving plate
7. Make Custard: Place egg yolks, caster sugar, cornflour, vanilla in medium bowl and beat with mixer for 3min or until thick and pale. Combine milk and cream in a microwave-proof jug and heat in a microwave at 100% power for 1min or until just boiling. Slowly pour the hot cream/milk mixture into the egg mixture while constantly stirring with wooden spoon. Pour into medium saucepan and stir constantly over low heat for 12min or until thickened. Strain into heatproof bowl/jug. Stir, then cover surface of custard with plastic wrap until required. Serve with pudding

Tips

• To store Pudding: wrap cooled pudding in plastic wrap, then wrap in foil. Store in refrigerator for up to 2 months.
• To reheat Pudding (stovetop):  Remove from refrigerator and foil at least 4hrs before reheating. Remove plastic. Place pudding back in clean, greased pudding basin. Cover and reheat in simmering water, as in steps 4, 5 and 6 (except for pleat), for 2hr
• To reheat Pudding (microwave): Remove from refrigerator and foil at least 4hrs before reheating. Remove plastic. Place pudding on a microwave-proof plate lined with non-stick baking paper. Cover pudding loosely with plastic wrap and place on a microwave-safe rack or upturned saucer so pudding sits about 2cm above turntable. Reheat on 30% power for 20min or until pudding feels hot. Stand 5min fore serving
• Custard can be made up to a day ahead and stored in refrigerator.
• To reheat custard: place custard in a heatproof bowl over a saucepan of barely simmering water. Stir custard constantly for about 7min or until warm. Do not overheat as custard will curdle

Tiramisu

Serves: 6

Ingredients

• 1 tbsp instant coffee
• 1 cup boiling water
• 3 eggs, seperated
• 1/2 cup Bundaberg Caster Sugar
• 250g mascarpone
• 5 tbsp Tia Maria
• 250g Savoiarde sponge finger biscuits
• 100g good quality dark cooking chocolate, grated

Directions

1. Dissolve coffee in boiling water. Set aside to cool
2. Using mixer, beat egg yolks and sugar until thick and pale (about 2min). Add mascarpone and 2 tbsp of Tia Maria. Beat just until smooth (do not overbeat)
3. Clean and dry beaters. Beat egg whites until peaks form. Add 1/3 egg whites to mascarpone mixture and stir with a large metal spoon until combined. Add remaining egg whites and gently fold though until combined. Set aside
4. Mix cooled coffee with remaining Tia Maria in a shallow dish. Dip half the biscuits, one at a time, into the coffee mixture, turning to coat (about 3s each side). Place, in a single layer, to cover the base of 6-7 cup capacity (6cm deep) baking dish.
5. Spread half the mascarpone mixture to cover biscuits. Repeat lays with remaining biscuits, coffee mixture and mascarpone mixture. Cover and refrigerate for at least 4hrs (or overnight)
6. Sprinkle top with grated chocolate and serve, with berries if desired

Bundaberg Christmas Cake

Serves: 20

Ingredients

• 5 cup mixed dried fruit
• 3/4 cup sweetened dried cranberries
• 1/2 cup prunes, chopped and pitted
• 1/2 cup dark rum, plus 1/4 cup extra
• 250g butter, softened
• 1 cup Bundaberg Brown Sugar, firmly packed
• 2 tsp finely grated orange rind
• 1 tsp finely grated lemon rind
• 4 eggs, room temperature
• 1/4 cup Bundaberg Golden Syrup
• 1/2 cup blanched whole almonds, chopped
• 1 1/2 cup plain flour
• 1/2 cup self raising flour
• 2 tsp mixed spice
• 1 tsp ground ginger

To Decorate

• 1/2 cup blanched whole almonds

Directions

1. Reserve 1 cherry from mixed fruit for decoration. Chop any large raisins and cherries in the mixed fruit in half. Place mixed fruit, cranberries, prunes and 1/2 cup rum in large bowl. Cover and set aside in cool place for 5-7days, stirring each day.
2. Preheat oven to 150C. Grease deep 22cm round cake pan. Line base and sides with 2 layers of brown paper, then 1 layer of baking paper, extending paper 5cm above rim.
3. Beat butter, brown sugar and rinds until creamy. Add eggs one at a time, beating after each addition. Add golden syrup and beat again until combined. Add mixture to the fruit mixture with the chopped almonds and stir until combined. Sift flours and spaces together, then stir into fruit mixture.
4. Spoon into prepared pan, smooth surface and decorate with whole almonds and reserved cherry. Drop cake onto bench a few times to settle mixture
5. Bake 2-3hr or until skewer inserted in centre comes out clean. Deeply prick over top of cake with fine skewer. Spoon extra run over cake. Leave hot cake in pan and cover tightly with foil. Wrap in towel and leave overnight to cool. Store cake wrapped in foil and placed in airtight container for up to 3months

Butterscotch Self-Saucing Pudding

Serves: 4

Ingredients

• 100g butter, melted
• 1 1/2 cup self raising flour
• 1/3 cup Bundaberg Brown Sugar
• 1 egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 cup Bundaberg Golden Syrup
• 1/3 cup pecan nuts, coarsely chopped
• Bundaberg Pure Icing Mixture, to serve

Sauce

• 1/2 cup Bundaberg Brown Sugar
• 200ml boiling water
• 2 tbsp Bundaberg Golden Syrup

Directions

1. Preheat oven to 180C. Gease 6 cup capacity ovenproof dish
2. Combine flour and brown sugar in large bowl
3. In medium bowl place egg, milk, vanilla and golden syrup. Whisk until combined then whisk in butter. Pour into flour mixture and stir to combine. Stir pecan nuts. Spoon into prepared dish and smooth surface
4. Make sauce: Sprinkle brown sugar evenly over pudding. Pour boiling water into a jug and sire in golden syrup. Pour over back of spoon onto pudding
5. Bake for 40min or until top is golden brown and skewer place halfway into centre comes out clean. Stand 5min. Serve with Ice-cream

Apple Pie

Serves: 8

Pastry

• 2 cup plain flour
• 2 tbsp cornflour
• 1 tsp baking powder
• 1/3 cup Bundaberg Caster Sugar, plus 1 tbsp for glazing
• 175g butter, chilled and chopped
• 1 egg, seperated
• 1/4 cup iced water

Filling

• 7 large Granny Smith apples (1.5kg), peeled, cored and quartered
• 1/2 cup water
• 1/4 cup Bundaberg Caster Sugar
• 1 1/2 tsp finely grated lemon rind
• 1/2 tsp ground cinnamon
• 2 tbsp apricot jam

Directions

1. Make filling: Cut each apple quarter into three lengthways. Place apples and water in large saucepan. Bring to boil, cover and reduce heat. Cook stirring occasionally, until apples are just tender (about 5min). Drain excess liquid. Place apples in a large bowl with sugar, lemon rind and cinnamon. Sitr to combine. Cool to room temperature
2. Make pastry: Place flour, cornflour, baking powder and caster sugar into a food processor. Process until combined. Add butter and process until crumbly. Combine egg yolk and water in small bowl and beat lightly with fork. Add to flour mixture and process until a ball forms, adding a little more water if needed. Knead lightly on a floured board. Wrap in plastic wrap and refrigerate 30min.
3. Preheat oven to 200C. Place a baking tray in oven. Grease 23cm pie dish
4. On floured board, roll 2/3 of pastry to form a circle large enough to line pie dish. Ease dough into dish and trim edges
5. Spread apricot jam over pie base, then spoon apple filling into dish
6. Lightly beat egg white and brush a little around edge of pastry
7. Roll out remaining pastry to form a circle, large enough to cover pie. Top pie with pastry lid, trimming excess. Lightly press edges together with fingers or fork. Brush pie with a little remaining egg white and sprinkle with extra sugar. Make 4 small slits in pastry lid (air vents). Place on baking try. Bake 15mins then reduce to 170C and bake for 25min or until golden brown

Fruit Mince Tarts

Serves: 24

Fruit Mince

• 2 cup mixed dried fruit
• 1/3 cup blanched almonds, chopped
• 1/4 cup Bundaberg Golden Syrup
• finely grated rind of 1 orange
• 2 tsp mixed spice
• 1/3 cup brandy

Pastry

• 2 1/2 cups plain flour
• 1/2 cup Bundaberg Caster Sugar
• 175g butter, chilled and diced
• 1 egg yolk and 1/4 cup water, lightly beaten
• Bundaberg Pure Icing Sugar, for dusting

Directions

1. Place dried fruit in food processor and process until coarsely chopped. Add almonds and process until combined. Place into a medium bowl. Add golden syrup, orange rind, spice and brandy then stir to combine. Cover and store in coolm dark place for 2 days, stirring occasionally
2. Preheat oven to 180C. Grease 2x 12 hole patty pans
3. Make Pastry: Place flour and caster sugar into food processor, process until combined. Add butter and process until crumbly. Add egg yolk mixture and process until a ball forms, adding a little more water if needed. Knead lightly on a floured board. Wrap and refrigerate for 30min
4. Roll out pastry on floured board (flour rolling pin also) to about 3mm thick. Use 7.5cm fluted cuter to cut out 24 circles. Line prepared pans with pastry rounds (use floured butter knife to help lift pastry). Reserve pastry scraps
5. Fill pastry cases with fruit mince
6. Gater pastry scraps together. Roll out to 3mm thickness. Us start cutter to cut 24 stars. Top each tart with a star
7. Bake for 15min or until lightly golden. Cool and store in airtight container for up to 1 week. Dust with icing sugar before serving

Sticky Date Pudding

Serves: 8

Ingredients

• 1 3/4 cup dried dates, chopped and pitted
• 1 tsp bicarbonate of soda
• 60g butter, softened
• 2/3 cup Bundaberg Raw Sugar
• 2 eggs
• 1 cup self raising flour, sifted
• thick cream, to serve

Sauce

• 3/4 cup Bundaberg Brown Sugar
• 2 tbsp Bundaberg Golden Syrup
• 100g butter, chopped
• 3/4 thickened cream
• 1 tsp vanilla essence

Directions

1. Preheat oven to 170C. Grease and line 20cm deep cake pan
2. Combine dates and 1 1/4cup water in saucepan, bring to boil. Remove from heat and stir in bicarbonate of soda, then let stand 5min. Puree in food processor
3. Using mixer, beat butter, raw sugar and eggs together for 2min (do not be concerned if mixture appears to curdle). Stir in flour, then date mixture. Pour into prepared pan. Bake 50-60min or until cooked. Stand 10min, then upturn onto round platter
4. Make Sauce: Place all sauce ingredients in saucepan. Heat, stirring until boiling, then reduce heat and simmer 5min
5. Prick pudding all over with a fine skewer. Spoon half a cup of sauce over pudding. Let stand 5min. Serve with remaining sauce and cream

Apple Crumble

Serves: 4

Ingredients

• 4 apples – about 800g (Golden Delicious, Lady William, Jonogold or Royal Gala variety)
• 2 tbsp lemon juice
• 1/4 cup Bundaberg White Sugar

Crumble

• 2 tbsp desiccated coconut
• 1/3 cup plain flour
• 1/2 tsp cinnamon
• 1/3 cup Bundaberg Brown Sugar
• 1/3 cup rolled oats (not instant)
• 50g butter, softened

To Serve

• Bundaberg Icing Sugar Mixture
• Vanilla Ice-cream or thick cream

Directions

1. Preheat oven to 180C
2. Make Crumble: Place all crumble ingredients in a bowl and mix with metal spoon to combine. Set aside
3. Peel, core and quarter apples. Slice each quarter into 4 wedges. Place in a bowl, add lemon juice and toss to combine. Stir in sugar. Place in 5cm deep 1 litre (4 cup) capacity oven proof dish. Press down firmly
4. Top evenly with crumble. Place on a baking try. Bake 35min or until crumble is golden brown and apples are cooked when tested with skewer. Stand 10min. Serve dusted with a little icing sugar and accompanied by ice-cream or cream

Easy Caramel Fudge

Serves: 40

Ingredients

• 125g butter
• 1 1/2 cups Bundaberg Brown sugar
• 2 tbsp Bundaberg Golden Syrup
• 395g can condensed milk
• 180g white cooking chocolate, coarsely chopped
• 1/2 cup shelled, unsalted pistachio nuts (optional)

Directions

1. Line 28cm x 18cm x 3cm pan with foil.
2. Melt butter in large saucepan. Add brown sugar, golden syrup and condensed milk. Stir over medium heat until boiling.
3. Lower heat and cook stirring for 10min. Remove from heat and add chocolate. Stir until smooth.
4. The fudge will start to set quite quickly, so immediately stir in nuts and pour in prepared pan, then spread evenly with back of spoon. Allow to cool at room temperature for 30min, then refrigerate until firm. Cut into small pieces

Quick Cook Fig Pudding

Serves: 6

Ingredients

• 50 dried apricots
• 50g prunes
• 250g dried figs
• peeled zest of 1/2 orange
• 1/2 cup brandy
• 1 tbsp lemon juice
• 1 1/2 tsp bicarbonate of soda
• 200g butter, softened
• 1/3 cup Bundaberg Brown Sugar
• 1/2 cup Bundaberg Golden Syrup
• 2 eggs
• 1 1/4 cup plain flour
• 1 tsp cinnamon
• 1/3 cup sour cream
• 1/4 cup apricot jam

Orange Custard

• 1 1/2 cup Vanilla custard (Store Brought)
• 1 tsp finely grated orange zest

Directions

1. Place apricots, prunes, 50g of figs and oranges zest in microwave-proof bowl. Add brandy and enough water to cover fruit. Cover with plastic wrap pierced with a knife. Microwave on 100% for 5min. Set aside
2. Place remaining figs in a microwave-proof bowl. Cover with water. Cover bowl with plastic wrap pierced with a knife. Microwave on 100% for 7min, then stand for 10min. Drain, discard stems, then place in food processor and process until finely chopped. Cool, and stir in lemon juice and bicarbonate of soda
3. Grease 1.5L microwave-proof bowl and line base with circle of non-stick baking paper. Use Mixer to beat butter, brown sugar and 1/4 cup golden syrup together until creamy
4. Beat in eggs, then mix in chopped figs. Sift flour and cinnamon and fold through mixture. Mix in sour cream, then pour batter into prepared bowl. Cover with plastic wrap pierced with a knife. Cook pudding on 100% for 8min, or until skewer inserted into the centre of pudding removes clean. Let stand 5min, then unmould
5. Place apricot jam and remaining golden syrup into a small microwave-proof bowl. Cook on 100% power for 30s, stirring once. Strain over pudding.
6. Make Custard: Combine custard and orange zest
7. Serve pudding accompanied by drained fruit and orange custard

Pear and Ginger Cake

Serves: 8

Cake

• 90g butter
• 3/4 cup Bundaberg Caster Sugar
• 2 eggs
• 1 1/4 cup self raising flour
• 2 tsp allspice
• 1/3 cup sour cream
• 1/2 cup glace ginger, drained and chopped
• thick cream, to serve

Topping

• 4 large, firm pears
• 125g butter
• 1 1/4 cup Bundaberg Brown Sugar

Directions

1. Preheat oven to 190C. Grease 23cm cake pan. Line base with non-stick baking paper
2. Make Topping: Peel, core and quarter pears. Place butter and brown sugar into large frypan and stir over medium heat until butter melts and sugar dissolves. Add pears and cook, turning the pears occasionally, for 3min. Remove pears. Pour syrup onto the base of prepared pan and arrange pears in syrup, cut side facing up
3. Make Cake: Using mixer, beat butter and sugar until creamy. Beat in eggs. Sift flour and allspice together and fold though mixture. Stir in sour cream, then ginger. Carefully spoon evenly over pears and gently smooth surface
4. Bake for 60min or until a skewer inserted in centre comes out clean. Allow to cool for 10min in pan. Place serving plate on top of pan. Carefully invert, turning cake out onto plate. Serve warm or cold with thick cream

Lime Fool with Tropical Fruit

Serves: 6

Ingredients

• 1/2 cup lime juice
• 3 tsp finely grated lime zest
• 100g butter
• 3/4 cup Bundaberg White Sugar
• 3 eggs, beaten
• 1/2 cup thickened cream, whipped
• 1/2 cup coarsely crushed coconut macaroons
• fresh tropical fruit, chopped, to serve

Directions

1. Combine lime juice, zest, butter and sugar in saucepan. Stir constantly over moderate heat until butter melts and sugar dissolves. Remove from heat and beat in eggs. Stir constantly over moderate heat until very thick. Do not all to boil. Pour into bowl and let cool to room temperature
2. Fold cream into lime curd. Half fill 6 small glasses with half the lime mixture. Reserve 2 tbsp macaroons for serving. Sprinkle remaining macaroons into glasses and top with remaining lime mixture. Refrigerate. Before serving, sprinkle top of fools with reserved macaroons. Serve with chopped fresh tropical fruits

Hot Fudge Sundae

Serves: 6

Ingredients

• 60g butter
• 1/2 cup Bundaberg Brown Sugar
• 1/4 cup cream
• 1/2 tsp vanilla essence
• 1 litre vanilla ice-cream
• 1/3 cup chocolate coated peanuts, roughly chopped

Directions

1. Combine butter, brown sugar, cream and vanilla essence in saucepan and stir continuously over moderate heat until butter melts and sugar has dissolved. Simmer, without stirring, for 1min. Pour into a jug, set aside until thick
2. Divide ice-cream between bowls and top with warm sauce and chopped chocolate coated peanuts. Serve immediately

Golden Cheesecake

Serves: 10

Base

• 150g Butternut Cookies, crushed
• 150g pecan nuts
• 1 tsp cinnamon
• 2 tbsp Bundaberg Raw Sugar
• 75g butter, melted

Filling

• 500g cream cheese, softened
• 1/2 cup Bundaberg Brown Sugar
• 1/2 cup Bundaberg Golden Syrup
• 2 tsp vanilla essence
• 2 tsp finely grated lemon zest
• 4 eggs
• 2 tbsp cornflour
• 1/2 cup sour cream

Topping

• 1 1/4 cup sour cream
• 1/4 cup Bundaberg Golden Syrup
• 1/4 cup Bundaberg Brown Sugar
• 30g dark chocolate
• 1 tbsp cream

Directions

1. Make Base: Grease and line 23cm springform pan. Place butternut Cookies, pecan nuts, cinnamon and raw sugar into food processor and process until combined. Press evenly onto base of prepared pan. Refrigerate
2. Make Filling: Preheat oven to 170C. Beat cream cheese with mixer until creamy. Add brown sugar, golden syrup, vanilla essence and lemon zest and beat to combine. Beat in eggs. Add cornflour and sour cream, mix well. Strain filling into another bowl to remove lumps (push filling though strainer with back of spoon). Pour filling into prepared pan. Bake 40 min or until just firm
3. Make Topping: Place sour cream, golden syrup and brown sugar in bowl. Mix until smooth. Spread evenly over hot cheesecake. Bake for 7min or until topping is just starting to set. Cool in pan. Refrigerate in pan 2hr or until firm. Remove from pan. Place chocolate and cream into a heatproof bowl and heat over barely simmering water. Stir until chocolate melts. Drizzle over top of cheesecake. Refrigerate until chocolate is set

Favourite Chocolate Cake

Serves: 8

Ingredients

• 250g dark chocolate, chopped
• 125g butter
• 3/4 cup Bundaberg Caster Sugar
• 3/4 cup self raising flour, sifted
• 4 eggs
• 1 tsp vanilla

Icing

• 200g dark chocolate, chopped
• 125g butter
• 1 cup Bundaberg Soft Icing Mixture, sifted

Directions

1. Preheat oven to 170C. Grease and line 20cm deep cake pan. Melt chocolate and butter in heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside
2. Place caster sugar, flour, eggs and vanilla in a medium bowl and beat with mixer at low speed until combined. Add chocolate mixture and beat on medium speed for 3min
3. Pour mixture into prepared pan. Bake for 1hr or until a skewer inserted in centre comes out clean. Let cool in tin for 10min before turning onto wire rack to cool
4. Make Icing: Melt chocolate and butter in heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from heat and add soft icing mixture. Stir until smooth. Allow to cool at room temperature. stirring occasionally until thick, but spreadable. Spread over cake

Frosting Variations

Strawberry Frosting: Omit vanilla. Add 2 tsp strawberry flavoured topping and a few drops of cochineal (pink food colouring). Top with strawberries

Chocolate Frosting: Omit vanilla. Add 2 tbsp cocoa to soft icing mixture before sifting

Caramel Frosting: Use Bundaberg Brown Sugar instead of soft icing mixture. Top with Hazelnut Toffees

Hazelnut Toffees:

• 100g hazelnuts
• 1/2 cup sugar

1.  Preheat oven to 190C. Roast hazelnuts for 5min or until lightly roasted. Rub of skins. Line baking tray with baking paper and set aside. Place sugar in a saucepan with 1 tbsp water. Place over a moderate heat and stir until sugar dissolves. Simmer, without stirring, until golden – about 5min. Remove from heat. Stir in hazelnuts. Lift out individual nuts with a fork and place onto prepared tray. If toffee starts to set in pan, stir over a gentle heat

Classic Sponge Cake

Serves: 6

Ingredients

• 3 eggs, separated
• 3/4 cup Bundaberg Caster sugar
• 1 cup self raising flour, sifted
• 3 tbsp hot water
• 1/4 cup strawberry jam
• 250g strawberries, hulled and halved
• 3/4 cup thickened cream, whipped
• Bundaberg Soft Icing Mixture, to serve

Directions

1. Preheat oven to 180C. Grease and line two 18cm sandwich cake pans. Beat egg whites till soft peaks form. Gradually beat in sugar, beating well after each addition. Beat for 5min or until sugar dissolves
2. Use spatula to gently fold though egg yolks, then flour, then water. Divide batter between prepared pans
3. Bake 15-20min or until cake springs back when lightly touched with fingertip[. Turn sponges onto a teatowel, then upturn onto wire rack to cool. Warm jam and stir through strawberries. Refrigerate for 30min. To assemble sponge, spread one sponge with strawberries and cream. Top with remaining sponge.
4. Serve dusted with soft icing sugar

Classic Pavlova

Serves: 6

Ingredients

• 4 egg whites
• 1 cup Bundaberg Caster Sugar
• 3 tsp cornflour
• 1 tsp white vinegar
• 1 1/2 cup thickened cream, whipped
• 500g fresh berries
• Bundaberg Pure Icing Sugar, to serve

Directions

1. set oven to lowest temperature (100C-150C). Lightly grease oven tray and line with non-stick baking paper. Mark 18cm circle on paper
2. Using Mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating well after each addition
3. Beat for 5min or until sugar has dissolved. Beat in cornflour and vinegar. Pile meringue mixture onto marked circle. Shape with palette or flat bladed knife. Bake for 50-60min or until crisp to touch. Turn off oven and allow pavlova to cool in oven with door slightly ajar.
4. Pile with whipped cream and berries. Dust with icing sugar, just before serving

Carrot Cake with Lemon Cream Cheese Icing

Serves: 10

Ingredients

• 1 cup vegetable oil
• 1 cup Bundaberg Brown Sugar
• 3 eggs
• 1 1/2 cups self raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• 2 cups carrot, coarsely grated
• 1 cup walnuts, coarsely chopped

Icing

• 75g cream cheese, softened
• 1 1/2 cups Bundaberg Pure Icing Sugar, sifted
• 2 teaspoons finely grated lemon zest
• 1-2 tsp lemon juice

Directions

1. Preheat oven to 180C. Gease and line 11cm x 25cm x 7.5cm loaf pan
2. Place oil, brown sugar and eggs into large bow and beat until combined. Sift flour, bicarbonate of soda and mixed spce together and beat into oil mixture. Stir in carrots. Reserve 2 tbsp chopped walnuts. Stir remainder into carrot mixture. Pour mixture into prepared pan
3. Bake for 50min or until skewer inserted in centre removes clean. Let cool 10min before turning onto wire rack to cool
4. Make Icing: Place cream cheese, icing sugar, lemon zest and 1 tsp lemon juice into a bowl. Beat with mixer until smooth. Icing should be thick but spreadable. Add more lemon juice if needed. Spread icing over top of cake. Sprinkle with reserved walnuts

Rhubarb Crumble Cake

Serves: 8

Ingredients

• 125g butter, softened
• 1 1/2 cup Bundaberg Raw Sugar
• 1 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 2 eggs
• 1 1/4 cup self raising flour
• 1 cup plain flour
• 1 tsp cinnamon
• 3/4 cup Greek style yogurt
• 1 bunch rhubarb, trimmed and cut into 2cm lengths (about 250g)

Crumble Topping

• 1/2 cup plain flour
• 1/2 tsp cinnamon
• 60g butter, chilled and cubed
• 1/3 cup Bundaberg Raw Sugar
• cream or ice-cream, to serve

Directions

1. Preheat oven 160C. Grease and line 22cm springform pan.
2. Using mixer, beat butter, sugar, vanilla and lemon zest together for 2min. Add eggs, one at a time, beating well between each addition
3. Sift flours and cinnamon together and add to creamed mixture along with yogurt. Beat on low speed until combined. Use large spoon to fold half the rhubarb through the mixture. Spoon into prepared pan and level top with back of spoon. Top with remaining rhubarb, then gently press rhubarb pieces into the cake.
4. Make Crumble Topping: Sift flour and cinnamon into bowl. Add butter and rub into flour mixture until resembles coarse breadcrumbs. Add sugar and stir to combine. Sprinkle evenly over cake.
5. Bake 1hr15min or until cooked. A skewer inserted into centre of cake should remove clean. Let stand in pan for 10min, then remove sides of springform pan. Serve warm or at room temperature with cream or ice-cream

Classic Chocolate Mousse

Serves: 8

Preparation time: 15min + refrigeration
Cooking time: 5min

Ingredients

• 300ml thickened cream, chilled
• 300g good quality dark cooking chocolate, chopped (see tip)
• 4 eggs, separated
• 2 tbsp Bundaberg Caster Sugar

Directions

1. Place chocolate in heatproof bowl over saucepan of barely simmering water. Stir occasionally until chocolate melted
2. Remove bowl from heat and add 1/4 cup cream, stir to combine. Add egg yolks and stir until smooth (mixture will become very thick)
3. Using mixer, beat egg whites until soft peaks form. Gradually beat in sugar, continue to beat until thick and glossy. Add 1/3 of meringue to the chocolate mixture and beat with metal spoon until combined. Using large metal spoon, gently fold remaining meringue into chocolate mixture
4. Using mixer, beat remaining cream until thick, then gently fold half though chocolate mixture. Divide between 8 individual serving dishes. Cover with plastic wrap and refrigerate for 4hr or until set. Decorate with remaining cream.

Tips:

• Tested with both Plaistowe regular dark cooking chocolate and Cadbury  regular dark cooking chocolate
• Use freshest eggs possible, as they are not cooked in recipe
• Using vegetable peeler, shave curls from block of chocolate to garnish mousse before serving
• Chocolate mousse can be prepared a day in advance and stored in refrigerator