Chef Colin Fassnidge created this satisfying breakfast treat especially for Australian Macadamias. It’s not too sweet and the macadamia and lemon myrtle crème fraiche adds a unique Aussie twist you will love.
- 250 ml cold water
- 150 ml dark rum
- 1 vanilla pod halved and scrapped
- 250 g dates pitted
- 2 tsp bicarb soda
- 300 g macadamia nuts roughly chopped
- 125 g butter softened
- 100 g sugar
- 3 eggs lightly beaten
- 150 g plain flour
Macadamia crème fraiche
- 500 g creme fraiche
- 300 g macadamias finally chopped
- 1 tsp sea salt flakes
- 1 lemon juiced
- 2 tsp lemon myrtle finely chopped
- Preheat an oven to 180°C.
- Put the water, rum and vanilla in a small saucepan and bring to the boil. Add the pitted dates, bicarb soda and chopped macadamias and stir through.
- Remove from the heat and allow to sit for 1 hour as the dates absorb the moisture.
- In a mixing bowl, beat the butter and sugar until light and fluffy and sugar is dissolved.
- Slowly drip in the eggs while beating to incorporate them into the mixture. On a slow speed then add the flour until fully incorporated.
- Fold in the date mixture.
- Butter a 6 hole muffin tray and pour the mixture evenly into the tray holes. Place the tray in a dish of boiling water (bain-marie) and bake at 180°C for 10-15 minutes, or until a skewer comes out clean.
- Remove from oven and allow to cool before turning out.
- For the macadamia crème fraiche, combine all ingredients and refrigerate for up to 6 hours prior. Serve with the warm puddings.