Serves 6

Ingredients
Pudding
250 g dried dates, pitted
1 C water
1 t bicarb soda
100 g butter
1 C brown sugar
1 t vanilla
2 eggs, lightly beaten
1 C S.R. flour
3/4 C macadamias (or other nuts such as pecans or walnuts)

Caramel Sauce
300 mL thickened cream
1 C brown sugar
1 t vanilla
60 g butter

Method
1. Preheat oven to 180°C. Lightly grease and line an square baking dish.
2. Soak dates in 1 C boiling water until most of the water is absorbed. This may need to be done over a saucepan. Remove from heat and stir in bicarb soda.
3. Cream butter, sugar and vanilla. Whisk in eggs. Add dates and fold in flour and nuts.
4. Pour over baking dish and bake for 20-25 minutes.
5. Prepare caramel sauce by heating all ingredients in a heavy saucepan over medium heat. Bring to boil before reducing heat to simmer and thicken (about 5 minutes).
6. Drizzle over pudding before serving.

Ingredients:
400 g red beans, cooked until soft
1 C sugar
400 mL can coconut milk
3/4 C condensed milk
200g corn starch
4 T rice flour

Method:
1. Mix coconut milk, condensed milk, corn starch, and flour with a blender.
2. Add sugar to 5 cups of water and bring to a boil.
3. Add milk-flour mixture and keep stirring until boiling.
4. Add beans and bring to a boil again.
5. Pour into moulds or greased tin and refrigerate.
6. Serve when set.

Makes 1 x 8 inch

Ingredients:
250 g glutinous rice flour
150 g wheat starch
2 C brown sugar
2 C water
1 t oil

Method:
1. Over low heat, melt the sugar in water and add in oil. Allow to cool for 10 minutes.
2. Sift the rice flour and starch into a mixing bowl.
3. Filter the syrup through a sieve into the flour mixture, continuously stirring to break up any lumps.
4. Strain the mixture into a greased cake tin.
5. Steam for 1-2 hours over moderate heat.
6. Allow to cool and cut into pieces before serving.

Makes 6 cups

Ingredients:
1 box mango jelly
2 t gelatin
1 T sugar
1 egg
1/2 C evaporated milk
1 C hot water
1 C cold water
1 mango, ripe, diced

Method:
1. Dissolve jelly, gelatin and sugar in hot water.
2. Stir in evaporated milk and cold water.
3. Beat egg into the mixture. Add mango.
4. Divide into cups.
5. Refrigerate until set.