Rainforest Lime & Macadamia Nut Pudding
A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
macadamia nuts
chopped |
|
| 135 | grams |
butter
|
|
| 75 | grams |
brown sugar
soft |
|
| 2 | tablespoons |
-
Buderim ginger, lemon and lime marmalade* |
* |
| ½ | teaspoon |
-
Lemon Myrtle* |
* |
| 150 | grams |
limes
rainforest, sliced whole |
|
| 120 | grams |
self-rising flour
|
|
| ½ | teaspoon |
salt
|
|
| 120 | grams |
sugar, superfine
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
macadamia nuts
chopped |
|
| 135 | grams |
butter
|
|
| 75 | grams |
brown sugar
soft |
|
| 3E+1 | ml |
-
Buderim ginger, lemon and lime marmalade* |
* |
| 2.5 | ml |
-
Lemon Myrtle* |
* |
| 1.5E+2 | grams |
limes
rainforest, sliced whole |
|
| 1.2E+2 | grams |
self-rising flour
|
|
| 2.5 | ml |
salt
|
|
| 1.2E+2 | grams |
sugar, superfine
|
|
| 2 | large |
eggs
beaten |
|
Directions
Dry roast the chopped nuts until the fines just begin to darken.
Melt 15g butter in a pan, add the brown sugar and marmalade, stir well to dissolve the sugar; remove from heat and sprinkle in the Lemon Myrtle.
Butter a deep ovenproof dish and pour in the mixture; place the slices of limes over this mixture.
In a bowl, sieve the flour and salt.
In another bowl, beat the castor sugar with the remaining butter, add the eggs and flour gradually, stirring well.
Pour this mix carefully over the fruit and bake at 180°C for 35 minutes.
Serving suggestion :
When cooked, turn out on a dish so that the limes are on top or serve from the bowl.
The mix will be pudding soft in the centre and really good to eat with ice cream or cream.
