You can serve this with Wild Fruit Compote Wattleseed Cream Lemon Myrtle Ice-cream
Prepare a 1 litre pudding basin, grease the basin, put a layer of foil and then a layer of baking paper.
Cream the butter with the brown sugar and beat until light and fluffy
Add the eggs one at a time and continue beating
Add Macadamia nuts then gently fold in the flour and baking powder
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.
Place in a saucepan with water coming half way up the sides of the bowl
Bring to boil and then simmer for approx 1 ½ hours, or until cooked.
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
Directions
Prepare a 1 litre pudding basin, grease the basin, put a layer of foil and then a layer of baking paper.
Cream the butter with the brown sugar and beat until light and fluffy
Add the eggs one at a time and continue beating
Add Macadamia nuts then gently fold in the flour and baking powder
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.
Place in a saucepan with water coming half way up the sides of the bowl
Bring to boil and then simmer for approx 1 ½ hours, or until cooked.
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
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