Mango and Macadamia Xmas Pudding
200g fresh mango flesh, chopped
250g dried mango cheeks, chopped
375g dried mixed fruit
165g caster sugar
120g brown sugar
½ tsp fine sea salt
125ml Azalea Grapeseed Oil
1 tsp bicarbonate of soda
2 large eggs
170g self raising flour
170g plain flour
130g chopped macadamia nuts
1 tbsp grated ginger
Zest and juice of 1 lime
1 tsp mixed spice
1/2 tsp ground cardamom
This Aussie twist on a Christmas traditional pudding can be made up to 3 months in advance and stored in the fridge or freezer.
In a large saucepan combine 250ml water, fresh mango, dried mango, mixed fruit, caster sugar, brown sugar, salt and Azalea Grapeseed Oil. Bring to a boil then simmer 10 mins, stirring often. Stir through bicarbonate of soda then allow to cool completely.
Once cool, add eggs, self-raising and plain flour, macadamia nuts, grated ginger, lime zest and juice, rum and spices. Transfer to a greased 2L pudding basin and steam for 5 hours or until cooked through.
Serve warm or allow to cool completely and wrap in baking paper and foil and refrigerate/freeze until ready to serve.