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Apple, Polenta, Golden Syrup and Lemon Myrtle Pudding

A sweet Lemon Myrtle sensation!


Serves 6


6 Cups Milk
6 tbs Caster Sugar
4 Lemon Myrtle Leaves (Can be replaced with lemon or lemon rind)
50g Butter
1 1/2 Cups Polenta
200ml Thickened cream
1/2 Cup Sultanas
200g Macadamia Nuts (Roasted)
3 Granny Smith Apples, peeled, seeded and sliced
1 cup Golden Syrup


Grease 6 dariole moulds. Place milk in pan with sugar, lemon myrtle and butter. Bring to boil. Add polenta and simmer 30 minutes. Remove from heat, add cream, sultanas and nuts. Pour into moulds. Pour golden syrup on top of puddings and top with apple. Cover apple with more golden syrup. Bake at low heat for 45 minutes.


Chef: Steven Snow
Owner/Chef at Fins Seafood Restaurant, Byron Bay
This recipe was featured by John Clarke ABC Newcastle NSW