Apple, Polenta, Golden Syrup and Lemon Myrtle Pudding
A sweet Lemon Myrtle sensation!
6 Cups Milk
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