Craig Squire

Black sapote and macadamia nut pudding with native aniseed anglaise

Ingredients

470g butter
720g sugar
12 egg yolks
8 eggs
660g plain flour
1600ml milk
6 teaspoons baking powder
200g black sapote
200g macadamia nuts (roasted) 20g whole leaves of native aniseed

Method

Cream 470g sugar and butter.

Add whole eggs.

Mix baking powder and flour then add to milk, nuts and black sapote and mix well.

Heat oven to 180 degrees.

Pour mixture into dariole moulds (you can use coffee cups), cover with foil and cook in a water bath.

The water should be boiling to start and then left to cook gently for about 40 minutes.

Gently press the top to see if done.

For the creme anglaise, boil milk with crushed aniseed then cool.

Mix remaining sugar and egg yolks together.

Combine milk with sugar/yolk mixture in a double boiler and cook over heat stirring till it starts to thicken.

Strain before serving

Drizzle slices of pudding with custard and serve.

Craig gave us this recipe because we enjoyed it so much. It is something to prepare and keep aside. It should not necessarily be served with the three dinner dishes.

Ingredients

Rind of 5kg melon
2 litres water
_ teaspoon pickling salt
500ml cider vinegar
500ml white vinegar
5 cups sugar
50g ginger, finely sliced
3 cinnamon sticks
6 cloves
1 teaspoon allspice
200g desert limes 600ml peanut oil

Method

Add melon, water and salt and soak overnight.

Drain and do not rinse.

Put drained rind into a pot, cover with water, boil gently till tender and drain.

Put rind in pot with vinegars, ginger and spices.

Simmer till rind is clear, approximately 1 hour.

Add limes and peanut oil.