With spring just around the corner (I hope) I was thinking of flavours that remind me of an Australian spring/summer season. Macadamias came to mind, so I tried them in a steamed pudding. The contrast in textures was amazing. The nuts were no longer crunchy, but still firm, and they were encased in a spongy pudding, with warm syrup topping. Some experiments work! Serves four.
1/2 cup caster sugar;
1 egg, beaten;
3 – 4 drops vanilla essence;
1/2 cup milk;
110g packet halved macadamias;
1 cup gluten free SR flour;
2 tbs golden syrup.
Grease a medium sized pudding steamer.
Cream the butter and sugar, add the egg and essence and mix well. Alternately mix in flour and milk until you have a smooth batter, then stir through the macadamias. Put the golden syrup into the bottom of the pudding basin, then gently pour the batter over, without disturbing the golden syrup.
Put the lid on the steamer and tie string around the steamer so that you have something to grab hold of to pull it out of the boiling water when it is done.
Put some water into a large heavy based pot so that it will come halfway up the sides of the steamer (you don’t want it to slop over and get into the steamer or the top of your pudding will be gluggy). Take the steamer out of the pot, put the lid on the pot and bring the water to the boil. Once boiling, carefully put the steamer in the pot, put the lid back on the pot and let it boil for an hour and a half. It shouldn’t boil dry, but keep an eye on it, just in case. If it does look like it is going to boil dry, boil some water in the kettle and put that in the pot instead of using cold water and bringing it off the boil.