Passionfruit macadamia and white chocolate pudding with pineapple jam

Ingredients

• 300 g white chocolate
• 315 g Butter
• 10 Eggs
• 230 g Sugar
• 250 g Flour sifted
• chopped zest of 1 Lemon or lime
• of 1 Lemon or lime
• 100 ml passionfruit pulp or to taste
• ¼ cup toasted Macadamia nuts
• ¼ cup lightly toasted Coconut
• 1½ kg Pineapples
• 500 g Sugar
• 250 ml Water
• Coconut liqueur

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Method

1. Whisk sugar and eggs.
2. Melt chocolate in butter, allow to cool slightly.
3. Add chocolate to sugar mix.
4. Add pulp, juice, zest, coconut and nuts.
5. Whisk in flour gently to avoid lumps.
6. Place in molds lined with plastic cling wrap.
7. Bake for 10-12 minutes on a high temperature, ensuring the interior is warm and runny.
8. Skin and cut pineapple into small pieces.
9. Place in large saucepan and add sugar and water.
10. 1Bring to boil and simmer for 15-20 minutes.
11. 1Strain or blend to puree.
12. 2Finish with a dash of coconut liqueur.
13. 1Place warmed up crush on plate. Gently squeeze pudding on top.