Rainforest Lime and Macadamia Nut Pudding
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 4:44pm

Ingredients




50 grams chopped macadamia nuts
135 grams butter
75 grams soft brown sugar
2 tablespoons Buderim ginger, lemon and lime marmalade
1/2 teaspoon Lemon Myrtle*
150 grams rainforest limes, sliced whole
120 grams self-raising flour
1/2 teaspoon salt
120 grams castor sugar
2 eggs, beaten
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 33)

Preparation

1 Dry roast the chopped nuts until the fines just begin to darken. 2 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. 3 Butter a deep ovenproof dish and pour in the mixture; place the slices of limes over this mixture. 4 In a bowl, sieve the flour and salt. 5 In another bowl, beat the castor sugar with the remaining butter, add the eggs and flour gradually, stirring well. 6 Pour this mix carefully over the fruit and bake at 180°C for 35 minutes.