Tag Archives: Recipe

Self-Saucing Chocolate Pudding


What you’ll need…

  • 3/4 cup self-raising flour
  • 1/2 cup almond meal
  • 1/2 cup brown sugar
  • 2 tbsp cocoa
  • 80g butter, melted
  • 2 extra large eggs
  • 1/3 cup milk
  • 1/4 cup raisins, roughly chopped


  • 1 1/2 cups boiling water
  • 1.2 cup brown sugar
  • 1/4 cup cocoa


  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
  2. Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
  3. In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish
  4. For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.

Banana Date Loaf

PREP: 15 MINS | COOK: 1.5 HRS | SERVES: 8-10

What you’ll need…

  • 4 very ripe bananas
  • 1 cup pitted dates
  • 3 extra large eggs
  • 1/2 cup sunflower oil
  • 1 1/4 cups plain wholemeal flour
  • 1/2 cup desiccated coconut
  • 1/2 cup raw sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds


  1. Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
  2. Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

Chocolate Easter Nests


What you’ll need…

  • 200g slivered almonds
  • 200g sultanas, roughly chopped
  • 100g each of milk, dark and white chocolate buttons
  • Easter eggs, for decoration


  1. Preheat oven to 180°C. Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
  2. Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
  3. Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add 1/3 of the almond mixture to each bowl of chocolate and mix well.
  4. Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of a spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.

Banana Date Pancakes


What you’ll need…

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 2 tsp caster sugar
  • 1 cup milk
  • 2 extra large eggs
  • 2 ripe bananas, mashed
  • 8 pitted dates, finely sliced
  • Additional banana, blueberries and honey for serving


  1. Combine flour, baking powder and sugar in a large mixing bowl.
  2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
  3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
  4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

Choc Date Balls


What you’ll need…

  • 1 cup pitted dates
  • 1/2 cup raisins
  • 2 cups rolled oats
  • 1/4 cup coconut oil
  • 1 tbsp honey
  • 2 tbsp raw cacao
  • 1 tbsp water
  • 1/4 tsp finely grated orange rind
  • 1/4 cup pepitas, chopped


  1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
  2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
  3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Chocolate Raisin Brownies


What you’ll need…

    • 200g raisins
    • 100g dark chocolate
    • 200g milk chocolate
    • 250g salted butter
    • 400g soft light brown sugar
    • 4 large eggs
    • 1 cup plain flour, sifted
    • 1/2 cup cocoa powder, sifted


  1. Preheat oven to 180°C. Line a 20 x 30cm baking tray tin with baking paper.
  2. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon.
  3. Remove from heat.
  4. Stir the eggs, one by one, into the melted chocolate mixture.
  5. Add flour and cocoa, and stir through. Stir raisins through mixture.
  6. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.

Muesli Bar Slice


What you’ll need…

  • 1 cup Dried Apricots, diced
  • 1 cup Sultanas
  • 1 cup rolled oats
  • 1/4 cup oat bran
  • 1/2 cup bran cereal
  • 1/4 cup Sunflower Kernels
  • 1/4 cup plain flour
  • 60g butter
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 1 egg
  • 1/4 cup milk


  1. Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin
  2. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
  3. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
  4. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Banana Coconut Bread

What you’ll need…

  • 3 large, ripe bananas
  • 1/2 cup Sunbeam Sultanas
  • 60ml macadamia oil
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 6 eggs
  • 1/2 cup Sunbeam Coconut Meal
  • 1 tbsp chia seeds
  • 2 tbsp flaked coconut


  1. Preheat oven to 150°C and line a loaf pan with baking paper.
  2. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processor and process until combined.
  3. Add coconut meal and chia seeds, and stir with a wooden spoon.
  4. Pour into pan and sprinkle with flaked coconut.
  5. Bake for 50 minutes or until a skewer inserted comes out clean.




Recipes provided by Sunbeam Foods.

Pumpkin Fruit Cake

Prep: 30 minutes
Cook: 90 minutes
Serves: 16

What You’ll Need

  • 500g Sunbeam Mixed Fruit
  • 1 1/2 cups brown sugar
  • 1 tbsp golden syrup
  • 125g butter
  • 1 cup apricot nectar
  • 1 tsp bicarbonate of soda
  • 2 eggs, lightly beaten
  • 1 cup cooked pumpkin, cold and mashed
  • 1 cup plain flour, sifted
  • 1 cup self raising flour, sifted


  1. Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.
  2. Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda.
  3. Allow mixture to cool.
  4. Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
  5. Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.




Recipe provided by Sunbeam Foods

Chocolate Sultana Hot Cross Buns

Preparation Time: 1 hour 45 minutes
Cooking Time: 30 minutes
Makes: 12

What You’ll Need

  • 4 cups plain flour
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 125g butter, softened
  • 2 x 7g sachets dry yeast
  • ½ cup castor sugar
  • 250g Sunbeam Sultanas
  • 80g Sunbeam Currants
  • 250g milk chocolate dots, chopped
  • 250ml warm milk
  • 2 eggs, lightly beaten

Flour paste for crosses:

  • 1/3 cup water
  • ½ cup plain flour
  • 1 tbs castor sugar


  1. Preheat oven to 200°C
  2. Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well.
  3. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety.
  4. Cover and leave to rise for one hour or until mixture has doubled in size. Gently knead for 2 minutes then divide into 12.
  5. Gently knead into balls and shape into buns.
  6. Arrange in a greased baking tin and leave to rise again for 15 minutes.
  7. Combine ingredients for flour paste crosses and place in a piping bag.
  8. Pipe crosses onto buns.
  9. Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
  10. Turn onto a wire rack, serve hot with butter, if desired


Recipe provided by Sunbeam Foods.