Macadamia Sponge Pudding with Chocolate Fudge Sauce RecipeOrigin: Australia Period: Traditional |
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Macadamia nuts are a native Australian nut, and though they first gained poularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine. Ingredients:
For the nut caramel: 
Macadamia Sponge Pudding with Chocolate Fudge Sauce Preparation:Method:Begin with the nut caramel. Add the sugar and butter in a pan and cook until melted and the mixture turns a deep caramel colour. Add the macadamia nuts, stir well then pour the mixture into the base of an lightly-greased oven-proof dish. Cram together the sugar and butter for the sponge until light and fluffy. Stir-in the flour and eggs and blend until smooth then tip the sponge mix over the nut mix in the dish. Place in an oven pre-heated to 180°C and bake for about 30 minutes, or until nicely browned on top and a skewer inserted into the centre comes out clean. Take out of the oven and allow to cool a little before serving. For the chocolate fudge sauce, heat the butter and sugar in a pan until melted then add the white wine and simmer for 3 minutes. Meanwhile melt the chocolate in carefully in a pan or bain-marie (double boiler). Add the milk, melted chocolate and macadamia nuts to the wine reduction then tip the sponge out onto a serving place and pour the sauce over the top. |
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