Rainforest Lime and Macadamia Nut Pudding – a delicious recipe with butter, brown sugar, ginger, Lemon, limes rainforest, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 180C for 35 minutes.
7
Serving suggestion :
8
When cooked, turn out on a dish so that the limes are on top or serve from the bowl.
9
The mix will be pudding soft in the centre and really good to eat with ice cream or cream.
627
kcal
Calories
33
g
Fat
78
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 500 grams macadamia nuts chopped, 135 grams butter, 75 grams brown sugar soft, 2 tablespoons - Buderim ginger, lemon and lime marmalade*, and more.
Yes, Rainforest Lime and Macadamia Nut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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