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Title: Bunya Bunya Nut Pudding W' Wattle Caramel Sauce]
Categories: Aussie Dessert
Yield: 8 Servings
| 200 | g | Butter |
| 1 | c | Sugar |
| 6 | Eggs | |
| 1 1/2 | c | Flour, self-raising |
| 1 1/4 | c | Breadcrumbs, white |
| 30 | ml | Golden syrup |
| 125 | g | Bunya bunya nuts, [*] boiled, shelled and finely chopp |
| 150 | ml | Milk |
| 1 1/2 | c | Apple, peeled and cooked. |
| 1 | c | Sugar |
| 1 1/4 | c | Water |
| 1 | c | Cream |
| 1 | ts | WATTLE CONCENTRATE [%} |
Cream the butter and sugar. Mix in the eggs. Sift the flour and mix with the breadcrumbs, then add this to the mixture. Fold in the golden syrup, bunya nuts, milk and apple. Pour the mixture into buttered moulds or one large pudding mould and poach in water. Cooking time is approximately 20 minutes for small moulds [muffin size?, by the picture -Kevin] and 40 minutes for the large mould.
While the puddings are cooking, put sugar and 1 cup of water in saucepan and heat gently, stirring constantly until sugar is dissolved and sugar syrup is reduced to a golden toffee-like colour. Add 1/4 cup of water to stop any overcooking.
Cool slightly and add cream and wattleseed concentrate. Bring back to boil. Take off stove and cool.
Up-end pudding onto serving plate and pour sauce over. Serves 8.
Bunya bunya nuts have a "soft, chestnut-like flavour" according to the book.
[%] See separate recipe in WATTLE CHOCOLATE MOUSSE [with toasted marshmallows]
[*] Available from GUNDABLUEY BUSHFOODS or ROBINS FOODS P/L : and BUSH TUCKER SUPPLY AUSTRALIA
from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-16-98 (13:38) Doc's Place Bbs Online. (253) Cooking
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