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Macadamia and date breakfast pudding with macadamia and lemon myrtle crème fraiche

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.
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Servings 6
Course Breakfast, Dessert
Perfect for Weekend Wonder
Skill level Moderate

Ingredients
  

Puddings

  • 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

Instructions
 

  • 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.

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