Ingredients

• 3/4 cup -soft brown sugar
• 1/4 cup - cream
• 60 g - butter
• 1 cup - chopped macadamia
• 1/2 cup - shredded coconut
• 90 g - butter
• 1/2 cup - caster sugar
• 2 - eggs
• 1 tsp - vanilla essence
• 1 cup - all purpose flour and 1 tsp baking powder, sifted twice
• 1/3 cup - milk

How to Make Coconut Caramel and Macadamia Pudding

• Preheat the oven to 350 degree Fahrenheit.
• Lightly brush a 20 cm (8 inch) round, deep, oven-proof dish with melted butter and line the base with butter paper.
• Combine brown sugar, cream and melted butter and pour into the dish.
• Place the nuts and coconut on a baking tray and toast in the oven for 3-5 mins till golden brown
• Sprinkle over the mixture in the dish.
• Beat the butter and sugar until light and creamy.
• Gradually add the eggs and vanilla essence, beating well after each addition.
• Fold in the sifted flour alternately with the milk.
• Spoon into the dish.
• Bake for 45 -50 mins, till done.