Archive for December, 2011

This is a simply delicious fuss free dessert. Brulee literally means “burnt cream”.  Contrary to popular opinion, this dessert isn’t too difficult to make.  I find for best results use individual ramekins to create this creamy, rich, toffee topped French dessert.  Best made the day before.  Caramelise sugar just before serving.

You can purchase your berries all year round from

Blackcurrant and Honey Christmas Mince
1½ cups milk
400ml can coconut cream
2 kaffir lime leaves or 10cm length of lemon peel
6 large egg yolks
¼ cup caster sugar
generous ½ cup raw sugar
long coconut threads – toasted
zest 1 lemon
butter for greasing

Lightly grease 4 x 1 cup ramekins.  Set aside.  In each ramekin, spread 2 tablespoons of Christmas Mince over the base.

Pour milk and cream into a saucepan along with kaffir lime leaves or lemon peel.  Bring to the boil.  Remove from heat.  Set aside to cool.  10-15 minutes.  Remove leaves or peel.

In a large bowl beat yolks and sugar together until thick and creamy.  Slowly pour in cool milk, stirring continuously.  Evenly pour into prepared ramekins.  Place in a roasting dish.  Pour in enough cold water to come half way up the side of ramekins.  Cover baking dish with tinfoil.  Bake at 160ºC for 40-50 minutes or until set.  Custard will have a slight wobble when cooked.  Carefully remove from water and set aside to cool.  Refrigerate.  Just before serving, preheat grill.

Sprinkle top of custards with a thin layer of sugar.  Grill until bubbly and golden.  Stand for 5 minutes, repeat sugar process.  This will give a deliciously thick caramelised top. Garnish with coconut threads, lemon zest and enjoy immediately.  Place a doyley on a decorative saucer, put on Brulee, carefully crack crust to show cream. Yum !!

Happy Cooking!


Information kindly supplied by Anne Morton – Cuisine Advisor, PO Box 30 804, Lower Hutt, 04 586 2766,

Read our article on how to make a Delicious Christmas Mince Pie – Recipe here.

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Sujon Berryfruits currently has a job vacancy for a full time machine operator to join their small friendly team in Nelson.

Key responsibilities for a skilled operator are:
• Ability to set up, change over and operate key equipment.
• Ability to help optimise production by taking ownership
of plant and machinery
• Maintain high Food Safety and H&S standards .
• Applicants must have a good mechanical aptitude.
• Experience with Form ,Fill and Seal machines in a manufacturing environment would be preferred.

If you have what it takes to be a successful machine operator then please either email or post to 17 Bullen Street, Nelson- with your CV, cover letter and referees.
Applications for this role close 24th December.

Simon approached Sujon earlier in 2011 as he wanted the Makos to use Sujon Sports Powder. He wanted it because he had heard that it helped muscle recovery and some of the boys had used it in the 2010 season.
With the short turn around in the games of the ITM Cup, muscle recovery during training week and after games was super important.
The team can’t get enough of this Real food as opposed to other products that have been given to them. They believe in Sujon Sport Powder as a muscle recovery supplement and even promote to other guys they’ve been talking to.
Simon recommends this to anyone that’s doing anything that will have a physical tool on their body (running, walking, jumping.. basically all sport) to take Sujon, as, he said – it certainly worked for his guys.

Purchase Sujon Sport Powder online (& you can also now buy online from our Facebook page!)
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Get your Christmas treats sorted with these nutritious and wonderfully tasty recipes below!

The Origins of Christmas Mince
The original Christmas mince pie dates back to medieval times when it did in fact contain meat.  Over the centuries the meat has been slowly replaced with more spices, sugars and dried fruit as they became readily available.  At one stage the pie was made oval in shape to symbolise the manger and the mince meat contained 3 spices symbolising the gifts from the Three Kings.
To ensure a lucky year the story goes that you should eat 12 pies between Christmas Day and the Twelfth Day !!!

Below we have a recipe for both Macaroon Topped Christmas pies & Blackcurrant and honey Christmas mince to go in the pies. Our next article will show you how to make this fantastic Dessert called Coconut Creme Brulee of Christmas Mince… using the christmas mince in the recipe below. Click on the RSS feed on the top right of this page to subscribe so that you can be notified when this article is posted.

RECIPE – Blackcurrant and Honey Christmas Mince (to go in your pies!)
This nutritious black fruit is high in Vitamin C and antioxidants.  Combined with honey they give an interesting flavour to this Christmas Mince.

2 cup frozen blackcurrants
2 cups mixed fruit
1 cup dates – chopped and tightly packed
flesh from 1 tangelo – chopped
¼ cup honey
¼ teaspoon mixed spice
3 tablespoons brandy

Place blackcurrants into a saucepan.  Over a low heat cook until thawed and juices run.  Stir in mixed fruit, dates, tangelo flesh, honey and spice.  Slowly bring to the boil, simmer gently uncovered for 8-10 minutes or until thick and pulpy.  Stir frequently to prevent sticking.  Remove from heat.  Stir in brandy.  Spoon into sterilized jars. Seal.  Store in refrigerator.

RECIPE- Macaroon Topped Christmas Mince Pies 
You will need:
2 sheets sweet short pastry
Blackcurrant and Honey Christmas Mince (from the first recipe above!)

Mince Pies are a great treat for your family & friends this Xmas!

Macaroon topping
2 large egg whites
¼ cup caster sugar
1 cup ground almonds
¼ cup coconut
½ teaspoon almond essence

Whisk egg whites until stiff, gradually add sugar, beating well after each addition.  Fold in almonds, coconut and essence.  Set aside.

To assemble tarts
Lightly dust bench with flour.  Place on pastry square.  No rolling needed.  Using a 8cm, round cutter, cut out 9 rounds from each square.  Evenly push into 18 ungreased muffin tins.  Prick base on each one.  Refrigerate for 30 minutes.  Fill each case ¾ full with mince.  Use a generous teaspoon full of Macaroon mixture for topping.  To prevent topping burning, place low in oven.  Bake at 200ºC for 10-15 minutes.  Cool.  Store in an airtight container.  Delicious warm as a dessert with lashing of whipped cream laced with Cointreau or Maraschino liqueur.  I bet you’ll eat more than 12 between Christmas Day and the Twelfth Day !!!

Happy Cooking!


Information kindly supplied by Anne Morton – Cuisine Advisor, PO Box 30 804, Lower Hutt, 04 586 2766,

Read our article on how to make a Delicious XMAS DESSERT RECIPE – Coconut Creme Brulee of Christmas Mince here.

Find your nearest Sujon Frozen Berries stockist here:

Purchase Sujon New Zealand Blackcurrant Powder Direct

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