Wattleseed and quandong puddings with white chocolate.
400 g butter
400 g sugar
320 ml milk (or as needed)
4 cups self-raising flour
8 tbsp quandong, wattleseed and apricot mix (see Note)
8 squares white chocolate
Canned coconut milk, to serve
Caramel sauce, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions Start this recipe a day ahead, so the fruit can soak overnight. 1. Heat oven to 200°C / 180° fan-forced. 2. Cream butter and sugar. Slowly add enough milk, stirring, until you have a smooth, thick, spoonable mixture. Add flour and quandong, apricot and wattleseed mixture to the wet ingredients. Stir until the ingredients are evenly combined. 3. Distribute the mixture among eight mugs or ceramic pots. Top each pudding with a piece of white chocolate. 4. Place in a large pot or dish (Bob uses a camp oven when cooking these outdoors. add boiling water to the dish so it comes halfway up the pudding cups. Place in oven (or cover with coals) and cook for 12-15 minutes. Stir together caramel sauce and coconut milk and serve with puddings.