Warm Banana and Macadamia Nut Pudding Recipe
Warm Banana and Macadamia Nut Pudding
Flavors of Australia
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: Under 1 hour
Waiting time: 2 hours
Oven temperature: 160-170° C (325° F)
Difficulty: Easy
Ingredients for 6 servings
- 4 eggs, separated
- 30 g (2 tbsp.) sugar for the egg yolks
- 60 g (4 tbsp.) sugar for the egg whites
- 80 g (1/3 cup) butter, at room temperature
- 80 g (3 oz.) dry cake crumbs
- 80 g (3 oz.) Macadamia nut nuts, crushed and lightly toasted
- 80 g (3 oz.) Banana purée (very ripe banana mashed with a fork)
- 80 ml (1/3 cup) heavy cream
- 10 ml (2 tsp.) lemon juice
- 1/4 vanilla bean
- A pinch of salt
Macadmia nut sauce
- 500 ml (2 cups) milk
- 70 g (5 tbsp.) sugar
- 250 g (9 oz.) macadamia nuts
Chocolate sauce
- 100 g (6 tbsp.) heavy cream
- 100 g (6 tbsp.) dark chocolate
  1. Scrape the seeds from a vanilla bean into a bowl; cream together with the butter and sugar until light and airy; 
  2. separate the egg yolks and whites into two separate bowls; beat the yolks with 30 g of sugar; whip the whites with a pinch of salt, adding the sugar once peaks form;
  3. in another bowl, combine the nuts and cake crumbs;
  4. mix the egg yolk mixture into the butter mixture; fold in the nut-crumb mixture, banana purée, lemon juice and cream; 
  5. gently fold in the beaten egg whites; 
  6. butter 6 ramekins; sprinkle with sugar; pour in the batter; cook in a pan of water in a preheated 160-170° C (325° F) oven for about 40-50 minutes. 

Macadamia nut sauce 

  1. Grind the nuts to a paste; 
  2. place the milk and sugar in a saucepan; bring to a boil; remove and let rest for 2 hours; strain through a fine sieve. 

Chocolate sauce

  1. Break the chocolate into a bowl;
  2. heat the cream to the boiling point in a saucepan; 
  3. pour over the chocolate; stir and strain.  


  1. place the pudding on a plate, either in its ramekin or unmolded; 
  2. pour the chocolate sauce into a smaller ramekin; 
  3. decorate the plate with drizzles of macadamia sauce; 
  4. garnish with a few seasonal fruits and nuts.

A recipe from Francis Luzinier, chef of the Sheraton on the Park in Sydney

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