Flavors of AustraliaPreparation time: 20 minutes
Cooking time: Under 1 hour
Waiting time: 2 hours
Oven temperature: 160-170° C (325° F)

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.  

Presentation 

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.

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