Macadamia Nut Pudding with Salted Caramel Sauce

Category

You can serve this with Wild Fruit Compote Wattleseed Cream Lemon Myrtle Ice-cream

Macadamia nut pudding with Aussie wild fruit compote, wattle seed cream

 150g butter
 1 cup brown sugar
 1 teaspoon vanilla
 150g plain flour
 1 teaspoon baking power
 100g macadamia nuts, roughly chopped
 3 free range eggs

Pudding
1

Prepare a 1 litre pudding basin, grease the basin, put a layer of foil and then a layer of baking paper.

2

Cream the butter with the brown sugar and beat until light and fluffy

3

Add the eggs one at a time and continue beating

4

Add Macadamia nuts then gently fold in the flour and baking powder

5

Put into the basin and put a circle of paper on top of the mixture, then fold over the foil to seal the mixture in.

6

Place in a saucepan with water coming half way up the sides of the bowl

7

Bring to boil and then simmer for approx 1 ½ hours, or until cooked.

Salted Caramel Sauce
8

Into a saucepan put 300ml cream, 1/2 cup brown sugar, 1/3 cup golden syrup, 2 dessertspoons of butter and a good pinch of salt.
Stir until combined, increase the heat to boil, continue stirring until sauce has thickened, approx 7 minutes
If sauce is too thick, or you have cooled it and it needs to go to pouring consistency, add approx 1/2 cup water and slowly reheat until combined

Ingredients

 150g butter
 1 cup brown sugar
 1 teaspoon vanilla
 150g plain flour
 1 teaspoon baking power
 100g macadamia nuts, roughly chopped
 3 free range eggs

Directions

Pudding
1

Prepare a 1 litre pudding basin, grease the basin, put a layer of foil and then a layer of baking paper.

2

Cream the butter with the brown sugar and beat until light and fluffy

3

Add the eggs one at a time and continue beating

4

Add Macadamia nuts then gently fold in the flour and baking powder

5

Put into the basin and put a circle of paper on top of the mixture, then fold over the foil to seal the mixture in.

6

Place in a saucepan with water coming half way up the sides of the bowl

7

Bring to boil and then simmer for approx 1 ½ hours, or until cooked.

Salted Caramel Sauce
8

Into a saucepan put 300ml cream, 1/2 cup brown sugar, 1/3 cup golden syrup, 2 dessertspoons of butter and a good pinch of salt.
Stir until combined, increase the heat to boil, continue stirring until sauce has thickened, approx 7 minutes
If sauce is too thick, or you have cooled it and it needs to go to pouring consistency, add approx 1/2 cup water and slowly reheat until combined

Macadamia Nut Pudding with Salted Caramel Sauce
By | 2017-10-19T03:43:55+00:00 October 16th, 2017|0 Comments

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