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Planters pride pudding

Serves 6
Prep time: 1 hour
Cooking time: 15 minutes

"A perennial favourite! This is a game of two halves--the flourless cake mixture and the cardamom cream, with a sauce made with the best this country has to offer. The recipe uses ground macadamia nuts, instead of flour, achieving a clean, light and nutritious mix for all ages."



  • 5 eggs (free-range if poss)
  • 125g honey
  • 1 tsp grated lemon peel
  • 1 Tbsp Grand Marnier/freshly squeezed orange juice
  • 200g freshly ground macadamia nuts
  • 500g yellow kiwifruit
  • 3 Tbsp honey
  • 3 Tbsp freshly squeezed orange juice
  • 1 tsp grated orange rind
  • 2 Tbsp lemon juice
  • 1/4 tsp ground cardamom
  • 300ml cream/yoghurt
  • 25g chopped toasted macadamia nuts
View the method
  1. Peel kiwi fruit and puree in blender/food processor.
  2. Place in saucepan and stir in honey, squeezed orangejuice, orangerind, and lemon juice
  3. Slowly bring to boil, stirring well.
  4. Simmer, stirring 3-4 mins.
  5. Pour into clean jar and store in refridgerator until needed.
  6. Add cardamom to cream and whip into soft peaks.
  7. Store in covered bowl in refrigerator.
  8. Use same day to decorate pudding, together with chopped nuts.
  9. Lightly grease sponge moulds (using 2X6 muffin pans or 6-8 small souffle dishes).
  10. Place in refridgerator if poss.
  11. Pre-heat oven to 180 degrees C or 350c..
  12. Separate eggs.
  13. Mix yolks with honey in blender for 10 mins.
  14. Pour into large bowl and gently mix in nuts, lemonpeel and liqueur/orange juice.
  15. Keep in fridge while dealing with eggwhites.
  16. Beat eggwhites till peaks form.
  17. Fold carefully, spoon by spoon, into yolk mixture-avoid over-stirring.
  18. Spoon mixture into cooled, greased muffin pans or souffle dishes.
  19. Bake in centre of oven for 10-15 mins or till sponge springs back when lightly touched.
  20. If available insert cooking paper linings into greased moulds before spooning in mixture, rather than using flour.
  21. Turn out into individual plates while still warm and pour portion of sauce over each sponge.
  22. Serve immediately, decorated if desired with slices of the fruit.
  23. Allow guests to add their own cardamom cream and chopped nuts.
  24. To balance the citrus flavours of the sauce, and the texture of the nut sponge, choose a light late- harvest New Zealand wine to drink with Planters' Pride Pudding.
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