Name: Cinnamon myrtle-spiced sticky date pudding with macadamia brittle
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 - 8
Ingredients: Pudding; 185 gm (1¼ cups) self-raising flour; 150 gm (⅔ cup) raw caster sugar; 2 tsp ground cinnamon myrtle; ½ tsp ground ginger; ½ tsp ground cardamom; 50 gm unsalted butter, melted; 180 ml (¾ cup) milk; 2 eggs, lightly beaten; 180 gm pitted dates, coarsely chopped; Pouring cream, to serve; Macadamia brittle; 200 gm caster sugar; 120 gm glucose syrup; 200 gm roasted salted macadamias, chopped; 20 gm unsalted butter; ¼ tsp bicarbonate of soda; Butterscotch sauce; 250 gm caster sugar; 500 ml thickened cream; 125 gm butter, chopped

Cinnamon myrtle-spiced sticky date pudding with macadamia brittle

Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.

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Serves 6 - 8

Prep

20M

Cook

45M

Total

1H 5M

The ultimate comfort food gets a bush-inspired upgrade. Macadamia brittle ups the ante and cinnamon myrtle, used fresh or dried, is a sophisticated swap for of its namesake spice. Use it sparingly, though, as the flavour is stronger than traditional cinnamon.

If you’re a fan of this sticky date pudding recipe, then try one of our delicious recipes that celebrate native Australian ingredients.

Ingredients

Pudding

185 gm (1¼ cups) self-raising flour

150 gm (⅔ cup) raw caster sugar

2 tsp ground cinnamon myrtle

½ tsp ground ginger

½ tsp ground cardamom

50 gm unsalted butter, melted

180 ml (¾ cup) milk

2 eggs, lightly beaten

180 gm pitted dates, coarsely chopped

Pouring cream, to serve

Macadamia brittle

200 gm caster sugar

120 gm glucose syrup

200 gm roasted salted macadamias, chopped

20 gm unsalted butter

¼ tsp bicarbonate of soda

Butterscotch sauce

250 gm caster sugar

500 ml thickened cream

125 gm butter, chopped

Method

1.Preheat oven to 180°C. Lightly grease a 23cm round, 3cm-deep cast iron pan. Sift flour, sugar and spices into a large bowl. Gradually add butter, milk and eggs and stir to combine. Add dates and stir to combine; spoon batter into prepared pan. Bake until top is lightly golden and cracked (40-45 minutes).

2.Meanwhile, for brittle, line an oven tray with baking paper and place on a wire rack. Combine sugar and 80ml water in a small heavy-based saucepan over low heat. Cook, stirring continuously until sugar dissolves. Stir in the glucose then increase heat to medium and bring to the boil. Boil, without stirring, until the mixture reaches 130°C on a sugar thermometer (6-8 minutes). Stir in macadamias and simmer, stirring occasionally, until mixture reaches 150°C (5-6 minutes). Remove from heat. Add butter and stir in bicarbonate of soda until well combined. Pour onto prepared tray and, using a knife, spread into a thin layer. Set aside to cool completely then crumble.

3.For butterscotch sauce, place sugar in a heavy-based saucepan with 60ml water over heat; cook without stirring, until a golden-brown caramel forms (8-10 minutes). Gradually whisk in cream taking care as it will spit, until combined. Remove from heat and gradually whisk in butter until combined. Keep warm until ready to serve.

4.Serve hot pudding, drizzled with butterscotch sauce and cream and topped with brittle.