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-75g pecan nits, finely chopped
-2 slices white bread, crumbed
-60g plain flour
-100g unsalted butter, softened
-4eggs, separated
-100g sugar
Method
Grease a large pudding bowl and dust with caster sugar.
Melt the chocolate in a small bowl over a saucepan of hot water. Combine pecan nuts,
breadcrumbs and flour. Beat butter on Speed 5 until fluffy, add chocolate, yolks and half the sugar,
continue to beat on speed 3 until smooth. Clean whisks thoroughly-whisk egg whites until stiff,
gradually adding remaining sugar. Fold the egg mixture into the butter mixture, also add the flour
mixture and fold lightly to combine. Place mixture in prepared bowl. Cover with foil and secure.
Lower into a saucepan of boiling water-half way up sides of bowl and steam for 45-50 minutes.
Almond fingers
Ingredients
-225g butter
-2 cups caster sugar
-1 teaspoon almond essence
-1 egg
-3 cups plain flour
-1 teaspoon baking powder
Topping
-1 egg white, beaten with 2 tablespoons caster sugar
-1/2 cup chopped almonds
Method
Cream butter and sugar on speed 5 for 5 minutes, or until light and fluffy. Add essence and egg,
beating until combined.
Add sifted flour and baking powder and working with your hands form a smooth dough. Roll out to
5mm thick, cut into finger shapes. Place on an oven tray. Bake at 150ºC for 15 minutes. Remove
from oven. Brush with beaten egg white and sugar and sprinkle with almonds. Return to oven for 5
minutes. Allow to cool on tray.
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