All the baking classics, from sweet shortbread to rich Christmas cake

buttered rum fruit mince pies

1 Granny Smith apple, peeled and grated 1 cup (160g) currants 1 cup (160g) sultanas ½ cup (40g) sliced natural almonds 1 tablespoon finely grated orange rind ¼ teaspoon mixed spice ¹⁄³ cup (80ml) maple syrup ½ cup (90g) brown sugar 125g unsalted butter, chopped ½ cup (125ml) rum 1 egg, lightly beaten icing (confectioner’s) sugar, for dusting

mince pie pastry

5¹⁄³ cups (800g) plain flour 400g cold unsalted butter, chopped 1 cup (220g) caster (superfine) sugar 4 eggs 2 teaspoons vanilla extract

To make the mince pie pastry, place the flour, butter and sugar in a food processor and process until the mixture resembles coarse breadcrumbs. Add the eggs and vanilla and process until the pastry comes together. Divide the pastry into quarters and roll each quarter out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes, or until firm.

While the pastry is chilling, place the apple, currants, sultanas, almonds, orange rind, mixed spice, maple syrup, brown sugar, butter and rum in a medium saucepan over medium heat. Cook for 12–15 minutes, stirring occasionally, until the fruit is softened and the liquid has been absorbed. Set aside to cool completely.

Preheat oven to 160°C (325°F). Using a 7cm round cookie cutter, cut out 24 rounds from the dough. Line 24 x 40ml-capacity lightly greased patty tins with the rounds. Re-roll the remaining dough between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 15 minutes, or until firm.

Divide the fruit mixture between the cases and brush the edges with egg. Using a 6cm round cookie cutter, cut 24 rounds from the dough. Place on top of the mince pies and press the edges to seal. Using a 5cm deer-shaped cookie cutter, cut out 24 deer from the dough. Brush the backs of the deer with egg and press into the top of each pie. Cook for 20–25 minutes or until golden brown and the pastry is cooked through. Set aside to cool in the tins for 5 minutes, before transferring to wire racks to cool completely. Dust with icing sugar to serve. MAKES 24.

cloth steamed plum puddings

½ cup (80g) sultanas ½ cup (80g) currants ½ cup (75g) raisins 1 cup (170g) pitted prunes, chopped ½ cup (70g) slivered almonds ²⁄³ cup (180ml) Pedro Ximénez sherry+ , plus ½ cup (125ml) extra, to serve 125g unsalted butter, chopped and softened ½ cup (90g) brown sugar 3 eggs ½ cup (75g) plain (all-purpose) flour, sifted, plus 1¹⁄³ cups (200g) extra, for dusting ¼ teaspoon bicarbonate of (baking) soda, sifted 2 cups (140g) fresh white breadcrumbs ½ teaspoon mixed spice 1 teaspoon finely grated lemon rind

Place the sultanas, currants, raisins, prune, almonds and sherry in a large bowl and mix to combine. Cover with plastic wrap and place in a cool, dark place for 24 hours, stirring occasionally.

Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition, until pale and creamy. Add the butter mixture, flour, bicarbonate of soda, breadcrumbs, mixed spice and lemon rind to the fruit mixture and mix well to combine.

Cut 4 x 40cm square pieces of unbleached calico. Place in a large saucepan of boiling water and boil for 20 minutes. Bring a second large saucepan of water to the boil. Wearing thick rubber gloves++ , remove one piece of calico from the saucepan and squeeze out the excess water. Working quickly so the calico stays hot, spread the calico out on a clean surface and sift over ¹⁄³ cup (50g) of the extra flour, ensuring the flour is a little thicker in the centre of the calico. Place one quarter of the pudding mixture into the centre of the calico, and dust the top with a little flour. Carefully gather the corners of the calico together firmly. Using kitchen twine, tie the calico as close to the pudding mixture as possible, tying around several times to secure. Bring the ends of the cloth together and tie a second piece of twine around the neck of the cloth, about 5cm from the top of the calico, tying around several times to secure and ensure the pudding is watertight. Repeat with the remaining puddings.

Carefully lower the puddings into the second saucepan of boiling water. Cover with a small heatproof plate and cook for 2 hours, adding more boiling water as needed to ensure the puddings are completely submerged.

Working one at a time, remove the puddings from the pan and place in a colander. Immediately cut the string and carefully peel back the cloth. Invert the puddings onto a plate and spoon over the extra sherry to serve. MAKES 4. + Pedro Ximénez is a dark, sweet Spanish sherry which adds a rich flavour to the puddings. ++ Use a new pair of washing up gloves for this. The gloves help protect your hands when working with the hot calico.

brandy cake with eggnog marshmallow

5 fresh dates (75g), pitted ½ teaspoon bicarbonate of (baking) soda ¹⁄³ cup (80ml) boiling water 2 tablespoons brandy 50g unsalted butter, chopped and softened 1 teaspoon vanilla extract ½ cup (90g) brown sugar 2 eggs ²⁄³ cup (100g) self-raising (self-rising) flour ½ teaspoon mixed spice ¼ cup (60g) almond meal (ground almonds) rosemary sprigs, to serve

eggnog marshmallow

1½ cups (330g) caster (superfine) sugar 1¼ cups (310ml) water ¼ cup (60ml) brandy, plus 1 tablespoon extra 3 teaspoons powdered gelatine 1 teaspoon vanilla extract

Preheat oven to 160°C (325°F). Place the dates, bicarbonate of soda and boiling water in a heatproof jug and set aside for 5 minutes to soften. Add the brandy, and, using a hand-held blender, blend until smooth. Set aside.

Line the base and side of a lightly greased 20cm round springform cake tin with non-stick baking paper, leaving a 2cm overhang at the top. Place the butter, vanilla and brown sugar in the bowl of an electric mixer and beat for 5–6 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour, mixed spice, almond meal and date mixture and beat until well combined. Spoon into the cake tin. Bake for 30 minutes or until cooked when tested with a skewer. Set aside in the tin to cool completely.

To make the eggnog marshmallow, place the sugar, water, brandy, gelatine and vanilla in a medium saucepan over medium heat and cook, stirring, until the sugar has dissolved. Bring to the boil and cook for 4–5 minutes. Set aside to cool completely.

Place the cooled marshmallow mixture and the extra brandy in the bowl of an electric mixer and whisk for 6–8 minutes or until thick and fluffy. Spoon the marshmallow mixture over the cake, smoothing the top and sides with a palette knife. Refrigerate for 1–2 hours or until set. Remove the cake from the tin and decorate with rosemary to serve. SERVES 6-8.

cranberry shortbread heart cookies

150g unsalted butter, chopped and softened ¹⁄³ cup (55g) icing (confectioner’s) sugar, sifted 1 teaspoon vanilla extract 1½ cups (225g) plain (all-purpose) flour, sifted 2 tablespoons cornflour (cornstarch), sifted ¾ cup (100g) dried cranberries (craisins), chopped

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the flour, cornflour and cranberries and beat until just combined. Roll the mixture out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.

Using an 8cm heart cookie cutter, cut out 14 hearts, re-rolling the dough as necessary. Place on 2 large baking trays lined with non-stick baking paper. Using a 3mm piping nozzle, punch a hole in the top of each cookie. Cook for 12–14 minutes or until lightly golden brown. Set aside to cool on the trays. Thread with ribbon to serve. MAKES 14.

smoked almond, pear and marsala christmas cake

3 cups (450g) raisins 1½ cups (240g) sultanas ½ cup (90g) tart dried cherries 1 cup (160g) natural smoked almonds, chopped, plus 24 whole natural smoked almonds, extra 1 cup (190g) chopped dried figs 1½ cups (215g) peeled and grated pear 1¼ cups (310ml) marsala, plus ½ cup (125ml) extra 300g unsalted butter, chopped and softened 1¼ cups (220g) brown sugar 2 teaspoons vanilla extract 4 eggs 2½ cups (375g) plain (all-purpose) flour, sifted ¼ teaspoon bicarbonate of (baking) soda 1 teaspoon ground allspice

Place the raisins, sultanas, cherries, almond, fig, pear and marsala in a large bowl and stir to combine. Cover with plastic wrap and set aside in a cool dark place, stirring occasionally, for 24 hours to soak+ .

Preheat oven to 140°C (275°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Place the fruit mixture, flour, bicarbonate of soda and allspice in a large bowl and mix well to ensure the fruit is coated in flour. Add the butter mixture and mix well to combine.

Line the base and side of a lightly greased 20cm x 10cm tall round cake tin with 2 layers of non-stick baking paper. Spoon the cake mixture into the tin and smooth the top. Press the whole almonds into the top of the cake. Place on a baking tray and cook for 2 hours 30 minutes or until cooked when tested with a skewer.

While the cake is still warm, spoon over the extra marsala. Serve. SERVES 12. + If you don’t have time to soak the fruit overnight, place the dried fruit, almond and marsala in a large saucepan over high heat and cook, stirring, for 8–10 minutes or until the liquid has been absorbed and the fruit has softened. Stir through the pear and set aside to cool completely.

cranberry jam swirl buns

1¼ teaspoons dried instant yeast ²⁄³ cup (180ml) lukewarm milk 2½ tablespoons caster (superfine) sugar 3¼ cups (485g) plain (all-purpose) flour ¼ teaspoon table salt 2 eggs 125g unsalted butter, chopped and melted 1½ cups (240g) icing (confectioner’s) sugar, sifted 1 tablespoon boiling water

cranberry jam

4 cups (600g) frozen cranberries 1 cup (220g) caster (superfine) sugar 2 tablespoons lemon juice 1 vanilla bean, split and seeds scraped

To make the cranberry jam, heat a large non-stick frying pan over high heat. Add the cranberries, sugar, lemon juice and vanilla bean seeds and pod, and cook, stirring, for 9–10 minutes or until reduced and sticky. Set aside to cool completely. Discard the vanilla pod.

Place the yeast, milk and 2 teaspoons caster sugar in a small bowl and mix to combine. Set aside for 5–10 minutes or until the surface is foamy.

Place the flour, salt, eggs, butter, yeast mixture and remaining caster sugar in the bowl of an electric mixer fitted with a dough hook and mix for 5 minutes or until the dough is smooth and elastic. Place in a lightly greased large bowl and cover with a damp tea towel. Set aside in a warm place for 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface to a 60cm x 25cm rectangle. Spread with the cranberry jam, leaving a 1cm border. Starting from one long side, roll up the dough tightly to enclose the filling. Trim the edges and cut into 12 rounds. Arrange the buns in a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 45 minutes or until doubled in size.

Preheat oven to 180°C (350°F). Cook the buns for 25–30 minutes or until risen and golden brown. Set aside in the tin to cool for 10 minutes before placing on a wire rack to cool completely.

While the buns are cooling, place the icing sugar and boiling water in a small bowl and whisk to combine. Drizzle the icing over the buns to serve. MAKES 12.

individual butterscotch, peach and ginger panettones

2¾ teaspoons dried active yeast ¹⁄³ cup (80ml) lukewarm milk 3 cups (450g) plain (all-purpose) flour ¼ cup (55g) caster (superfine) sugar 1½ cups (240g) mixed dried fruit (peach, apricot, pear and apple)+ , finely chopped ½ cup (110g) crystallised ginger, finely chopped ½ cup (125ml) butterscotch schnapps 2 teaspoons vanilla extract 4 eggs 275g unsalted butter, chopped and softened

Place the yeast and milk in a medium bowl and mix to combine. Set aside in a warm place for 5 minutes or until the mixture is creamy. Add ½ cup (75g) flour and 1 tablespoon caster sugar and mix well to combine. Cover with plastic wrap and set aside in a warm place for 1 hour or until the mixture is foamy.

While the yeast mixture is proving, place the mixed fruit, ginger, schnapps and vanilla in a small saucepan over high heat. Cook, stirring occasionally, for 6–7 minutes or until the liquid is absorbed. Set aside to cool completely.

Place the eggs, yeast mixture and the remaining sugar and flour in the bowl of an electric mixer fitted with a dough hook and mix to combine. With the motor running, gradually add the butter, 1 tablespoon at a time, until fully incorporated. Add the fruit mixture and mix for 1 minute or until well combined. Transfer to a lightly greased bowl and set aside for 2 hours or until doubled in size.

Preheat oven to 180°C (350°F). Grease 12 x ¾-cup-capacity (180ml) metal dariole moulds and line the bases with non-stick baking paper. Divide the dough into 12 pieces and roll into balls. Place the balls inside the prepared moulds and place on a large baking tray. Cover with plastic wrap and set aside for 30 minutes or until risen.

Cook the panettones for 20 minutes or until golden brown and cooked through. While still warm, carefully remove from the moulds and place on a wire rack to cool.

Serve. MAKES 12. + We used a packet of whole mixed dried fruit, available from the supermarket, but you can use any dried fruit you prefer.

Make your Christmas extra special with Sunbeam dried fruit & nuts, a kitchen favourite since 1926. We select only the very best Australian sultanas, raisins and currants from the sundrenched Mildura region. For this delicious raisin & chocolate pudding recipe, and all your Christmas baking needs go to Sunbeamfoods.com.au