Coconut Caramel and Macadamia Pudding

Recipe by
Total Time:
more than 1 hour
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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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.