Rainforest Lime And Macadamia Nut Pudding

• 50g chopped macadamia nuts
• 135g butter
• 75g soft brown sugar
• 2 tablespoons Buderim ginger, lemon and lime marmalade
• 1/2 teaspoon Lemon Myrtle*
• 150g rainforest limes, sliced whole*
• 120g self-raising flour
• 1/2 teaspoon
• 120g castor sugar
• 2 eggs, beaten
• (* Can be found at: www.dining-downunder.com/shop )

1. 1. Dry roast the chopped nuts until the fines just begin to darken
2. 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. 3. butter a deep ovenproof dish and pour in the mixture; place the slices of limes over this mixture
4. 4. in a bowl, sieve the flour and salt
5. 5. in another bowl, beat the castor sugar with the remaining butter, add the eggs and flour gradually, stirring well
6. 6. pour this mix carefully over the fruit and bake at 180u0b0C for 35 minutes
7. Styling
8. When cooked, turn out on a dish so that the limes are on top or serve from the bowl. The mix will be pudding soft in the centre and really good to eat with ice cream or cream.

nuts, butter, brown sugar, ginger, lemon myrtle, rainforest limes, flour, castor sugar, eggs

Taken from www.epicurious.com/recipes/member/views/rainforest-lime-and-macadamia-nut-pudding-50096123 (may not work)