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Maca 'penny' in a pudding

Decorating these delicious healthy puddings is so much fun! To add your own unique twist, try using different dried fruits to create colourful Christmassy tops, with or without the gold dust. Guests will love the surprise of biting into them and discovering the delicious whole macadamia in the middle.

Tip: Entertaining vegan friends and family? Just use vegan chocolate for the tops to create a delicious vegan sweet treat or gift.



1 cup macadamias

5 fresh dates, stones removed, chopped

2 figs, chopped

1 teaspoon vanilla essence

1 teaspoon cinnamon or Christmas spice

1 tablespoon finely grated orange zest

8 whole macadamia kernels, extra

To serve

8 dried mulberries

1 teaspoon edible gold dust (optional)

100g good quality chocolate, melted in the top part of a double boiler and cooled until thick but not set

10-16 pieces of dried raspberries (or goji berries)

Preheat oven to 180°C. Line a baking tray with baking paper. Place all ingredients except the extra whole macadamias in the bowl of a food processor. Process until thoroughly combined. Take 1½ tablespoons of mixture and start to form a ball. Press a macadamia in the middle and continue to roll into a ball, ensuring the nut is well covered in the centre. Place on the baking tray and repeat with remaining mixture. Bake for 10 minutes. Allow to cool completely.

To decorate, dust the dried mulberries with gold dust. Dip the top of the cooled pudding into the melted chocolate and allow to almost set before pressing on a gold mulberry and 1 or 2 dried raspberries. Lightly sprinkle with more gold dust. 

Categories: festive

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