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Pudding on Lemon Myrtle with Macadamia and Lemon Myrtle Syrup
A zesty lemon dessert
125 g unsalted butter
1 cup lemon myrtle stock
Soak 6 fresh lemon myrtle leaves in ¼ cup of boiling water – for pudding
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.
Lemon myrtle fruit compote with star anise and lemon juice is my specialty to accompany the pudding….
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