Preheat Oven to 325 degrees

USE this Equivalents and Measurement converter for this recipe: http://www.exploratorium.edu/cooking/convert/measurements.html

INGREDIENTS:

    *  200 gram macadamia nuts
    * 3 large eggs
    * 375 milliliter beer (stout or ale)
    * 750 gram mixed dried fruit with peel
    * 125 gram dried apricots
    * 125 gram breadcrumbs
    * 150 gram self-raising flour
    * Grated rind of 1 lemon
    * 1/2 grated nutmeg
    * 2 tablespoon cognac or orange liqueur to pour over when serving (optional)

DIRECTIONS:

   1.  Process or chop macadamias into a course meal (it will not matter if a few larger pieces are left).
       
   2. Beat the eggs with the beer until well mixed.
       
   3. In a large basin mix the dry ingredients and then pour in the egg and beer mixture (it's fun to get everyone in the family to stir the mixture for good luck, but it can get messy with all their help *GRIN*).
       
   4. Leave mixture to stand overnight in a warm dry place (I use the oven).
       
   5. Next day, grease or oil pudding basins (a pudding basin is a small bowl shaped sort of like this:  \_/ ) - you'll need enough space for one and a half litres of pudding plus a little more to allow for expansion.
       
   6. Use four 500ml pudding basins.
       
   7. Stir mixture once more and put a dollop in each basin, leaving about 2cm clear at the top.
       
   8. Press mixture down.
       
   9. Cover each pudding mix with a piece of non-stick baking paper/parchment paper cut to size.
       
  10. Cover basin with piece of cloth or foil and tie down with string.
       
  11. Place the basins in large saucepans.
       
  12. Pour in boiling water to come half way up the outside of the basins.
       
  13. Put lid on saucepans and steam puddings over low heat for five hours, checking every so often to make sure there is still water in the pan.
       
  14. To Serve, turn the pudding out onto a warm plate.
       
  15. If flaming the pudding, warm cognac or orange liqueur.
       
  16. When it starts to bubble, light the match, pour liqueur over pudding and light, finally top with a little of your favourite low-fat ice cream/yoghurt.
 
 

Cruise Critic Member: IRL_Joanie (this was sent to me by an Aussie friend several years ago and is YUMMY!!!)