WHITE CHOCOLATE PUDDING WITH MACADAMIA CRUST

The dreamy white choc

centre is a delight.

PREP TIME: 55 MINS (+ OVERNIGHT CHILLING) COOK TIME: 40 MINS SERVES 12 (AS AN OCCASIONAL DESSERT)

150g (1 cup) plain flour

1 tsp baking powder

2 x 60g eggs, at room temperature 110g (½ cup) sugar , plus 2 Tbsp 125ml (½ cup) skim milk

2 Tbsp light margarine

1 tsp vanilla essence

60g (1⁄3 cup) raw unsalted macadamia nuts, finely chopped

White chocolate pudding 3 Tbsp sugar

4 tsp cornflour

310ml (11⁄4 cups) skim milk 2 egg yolks (from 60g eggs) 60g white cooking chocolate,

chopped

1 Tbsp fresh lemon juice

1 tsp light margarine

1 tsp vanilla essence

1 For the white chocolate pudding, combine sugar and cornflour in a medium saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and starts to bubble. Reduce heat to low and cook, stirring, for 2 minutes. Remove pan from heat.

2 Whisk egg yolks in a medium bowl. Gradually stir in about 1/2 cup of hot mixture into egg yolks. Return yolk mixture to remaining hot mixture in saucepan. Bring to a gentle boil, stirring. Reduce heat to low and simmer for 2 minutes. Remove pan from heat. Stir in chocolate, lemon juice, margarine and vanilla essence. Place pan in large bowl filled with iced water. Stir for 2 minutes to cool quickly. Transfer mixture to medium bowl. Cover with plastic wrap. Place in fridge for at least 2 hours to chill.

3 Preheat oven to 180°C (fan-forced). Line a 20cm (base measurement) round springform cake tin with baking paper, allowing paper to extend above the top of the tin. Sift flour and baking powder in a small bowl.

4 Put the eggs in a large bowl and whisk, using an electric hand mixer, on high speed for 4 minutes or until thick. Gradually whisk in the sugar, beating on medium for 4-5 minutes or until light and fluffy. Beat in flour mixture until just combined.

5 Heat milk and margarine in small saucepan over medium heat until margarine melts. Add milk mixture and vanilla to egg mixture. Beat until combined. Spoon into tin and spread out. Bake for 20 minutes. Sprinkle with nuts and the 2 Tbsp sugar. Bake for 5-10 minutes more or until a skewer inserted into middle comes out clean. Set aside in tin for 10 minutes. Carefully transfer to wire rack. Set aside to cool.

6 Using long serrated knife, cut cake in half horizontally. Spread cut side of cake bottom with white chocolate pudding. Add cake top, nut side up. Serve.