Rainforest lime and macadamia nut pudding

Serves: 4



50g chopped macadamia nuts
135g butter
75g soft brown sugar
2 tablespoons Buderim ginger, lemon and lime marmalade
½ teaspoon Lemon Myrtle
150g rainforest limes, sliced whole
120g self-raising flour
½ teaspoon Outback salt
120g castor sugar
2 eggs, beaten


1. Dry roast the chopped nuts until the fines just begin to darken
2. melt 15g butter in a pan, add the brown sugar and marmalade, stir well to dissolve the sugar; remove from heat and sprinkle in the Lemon Myrtle
3. butter a deep ovenproof dish and pour in the mixture; place the slices of limes over this mixture
4. in a bowl, sieve the flour and salt
5. in another bowl, beat the castor sugar with the remaining butter, add the eggs and flour gradually, stirring well
6. pour this mix carefully over the fruit and bake at 180°C for 35 minutes


When cooked, turn out on a dish so that the limes are on top or serve from the bowl. The mix will be pudding soft in the centre and really good to eat with ice cream or cream.

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Dining Downunder Cookbook

This Australian recipe of Rainforest lime and macadamia nut pudding is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Lillipilli in the Rocks

Recipe By: Benjamin Christie

Slightly spicy, sweet and sour is how I describe this Rainforest lime dessert pudding with macadamia nuts. The spicy sweet flavours come from the ginger marmalade and the sourness is from the wild limes. If you can’t get hold of Australian native limes, you can substitute them with regular limes. Make sure to remove the rind and the seeds or it’ll be too bitter to eat. This is not necessary if you are using the fully edible rainforest limes.

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Vic Cherikoff