Monin Macadamia Nut Syrup
Monin Macadamia Nut Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The macadamia nut is native to Australia and these tasty snacks were first brought to Europe by the English botanist and explorer Allan Cunningham after he came across the nuts in 1828. At that time, it was thought that they may be poisonous as only indigenous people were known to eat them, but when a boy was spotted eating one of the kernels with no ill effects, the worlds love affair with macadamia nuts began. Their creamy flavour is the perfect way to give any dish a hint of luxury and macadamia syrup is a really easy way to add that delicious taste in seconds.
The history Macadamias
The macadamia nut was named after the Scottish-Australian chemist Dr John Macadam by his friend, a German-Australian botanist named Ferdinand von Mueller, who was director of the Royal Botanic Gardens in Melbourne. Despite the first European coming across a macadamia plant in 1828, it was another thirty years before an Australian boy is credited with being the first non-indigenous person to eat one of the nuts. This was because they were unsure of the effects of the kernels on the wider population and the fact they were found to be safe resulted in a thriving macadamia market which grew throughout the 1860s.
The sudden popularity of macadamia nuts created a global market for them, which prompted the elder of an aboriginal tribe from Brisbane to capitalise on the potential profits by setting himself up in business. He worked with his tribe who harvested macadamia nuts which he then traded with settlers.
In 1882, a farmer named William Purvis introduced macadamia trees to Hawaii - not because he wanted the nuts, but because he wanted to plant them as windbreaks to protect his sugar cane crop. Nevertheless, the commercial value of the nuts wasnt lost on the people of the Kona District in Hawaii. They implemented a programme to encourage the growth of macadamia trees in certain areas where they were intended to supplement their existing coffee business. It was members of this programme who were the first to perfect the grafting process that made commercial macadamia farming a much bigger business.
By 1888, New South Wales was home to the first commercial macadamia orchard and farmers have built on his early entrepreneurship ever since. The first processing plant was opened in the 1940s, but it wasnt until 1997 that Australia became the worlds leading macadamia nut producer.
Since then, however, South Africa has regularly topped the tables when it comes to the macadamia nut market. The popularity of these delicious nuts is not to be underestimated the global value of our fondness for the flavour of macadamia nuts has been valued at 3 billion US Dollars.
Nuts about Macadamia
There are four species of tree in the macadamia family but only two of them are grown commercially for the production of macadamia nuts. They are native to areas with tropical climates such as Indonesia, Brazil and Kenya as well as the larger commercial markets. Their buttery flavour is popular, but they are also packed with nutrients such as protein, iron and vitamin A.
For this reason, the cosmetics industry uses a significant number of macadamia nuts. The nutrients are highly prized and they are often used in natural and organic products for the hair and skin as well as sun creams and thick body lotions. Of course, this high mineral content makes them good for your insides as well and the macadamia nuts are a great source of antioxidants and omega-6 is a very popular snack as well with markets for chocolate-covered, salted and organic nuts as well as macadamia flour.
Other names for this delicious nut include bauple, jindilli, gyndl and boombera, but in this recipe, it takes the starring role in a classic British favourite.
Sticky Macadamia Toffee Pudding
You will need:
175g of chopped dates
1tsp of bicarbonate of soda
75g of softened butter
150g of soft brown sugar
2 medium eggs
175g of self-raising flour
½ tsp of baking powder
2 tbsp of fudge pieces
75g of chopped macadamia nuts
For the sauce:
100g of butter
150g of soft dark sugar
150ml of double cream
50ml of macadamia syrup
200ml of cream
Whipped cream dispenser
1. Preheat the oven to 180°C and butter a deep 15cm baking tin.
2. Put the dates in the bowl with 200ml of boiling water and stir in the bicarbonate of soda.
3. Cream together the sugar and butter in a bowl then beat the egg and add gradually in several additions. Sprinkle the flour and baking powder onto the mixture and fold them all together, then 4. Pour the mixture into an even layer in the tin and bake for 20-25 minutes until it springs back when pressed.
5. Make the toffee sauce by melting together the butter, sugar and cream over a low heat before bringing to the boil and allowing it to bubble for a few minutes until the sauce thickens enough to coat a spoon.
6. Combine the macadamia syrup and cream in a whipped cream dispenser and close the device. Attach a cream charger and shake vigorously to form a light, fluffy whipped cream.
Serve the pudding with a generous covering of toffee sauce, a squirt of macadamia cream and a sprinkle of the remaining nuts.
A sticky toffee pudding is one of lifes most indulgent pleasures and the added creamy flavour of the macadamia nuts make this version feel like an extra decadent treat.