A zesty lemon dessert
125 g unsalted butter ¾ cup castor sugar 4 tsp ground lemon myrtle 2 eggs lightly beaten 3 tsp finely grated lemon rind 1 cup ground almonds 1 cup crushed roasted macadamias 1 cup of semolina 12 fresh lemon myrtle leaves
1 cup lemon myrtle stock ½ cup castor sugar
- Soak 6 fresh lemon myrtle leaves in ¼ cup of boiling water – for pudding
- Soak 6 fresh lemon myrtle leaves in ½ cup of boiling water – for syrup
- Stand for as long as possible, increasing the lemon myrtle flavour.
- Preheat oven to moderate 180c. Lightly brush 4-6 pudding tins with oil or melted butter.
- Soak the semolina in the ¼ cup of lemon myrtle water.
- Using electric beaters, beat the butter and sugar in bowl until light and creamy.
- Add the eggs gradually, beating well after each addition. Add the rind and beat to continue.
- Transfer into a large bowl, using a metal spoon, fold in the almonds and soaked semolina alternately, add the lemon myrtle powder. Stir until just combined and the mixture is smooth.
- Fold in the roasted macadamia nuts. Spoon into pudding tins and place on a tray of water approx 1 inch and bake for 40 minutes or until a skewer comes out clean.
- To make the syrup pour the lemon myrtle water and sugar in a small pan over low heat, until the sugar completely dissolves.
- Bring to the boil, reduce the heat slightly and simmer for 10 minutes.
- Add one tbs fresh lemon juice.
- Pour half the warm syrup over the warm puddings while still in the tins.
- Leave for 30 minutes, then place the pudding onto a serving plate and brush with the remaining syrup.
- Serve with a thickened cream.
Lemon myrtle fruit compote with star anise and lemon juice is my specialty to accompany the pudding...
Prize winning lemon myrtle recipe
Northern Rivers Herb Festival Courtesy of Margaret Purcell