Rainforest Lime and Macadamia Nut Pudding

    1 hour

    An upside-down pudding topped with a mix of rainforest lime, macadamia nuts and ginger marmalade.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 50g chopped macadamia nuts
    • 15g butter
    • 75g soft brown sugar
    • 2 tablespoons Buderim ginger, lemon and lime marmalade
    • ½ teaspoon Lemon Myrtle
    • 150g rainforest limes, sliced whole
    • 120g self-raising flour
    • ½ teaspoon salt
    • 120g caster sugar
    • 120g butter
    • 2 eggs, beaten

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Dry roast the chopped nuts until they 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 caster sugar with the 120g 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.
    7. 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.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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