“Love your Legumes” FOOD TECHNOLOGY


What are Legumes?

Legumes are a part of the family Leguminosae and also known as Fabacae from their plant family. They are produced worldwide and are known as a grain legume. they are grown for their edible seed (Iqbal et al., 2006, p. 331).

The Eat For Health government website describes Legumes as seeds that originate from a plant; they are consumed in two forms, immature or mature. Immature includes beans and green peas. Mature includes chickpeas, beans, lentils and dried peas (NHMHR, 2015). The Eat For Health website also explains how much you should eat, what you can do with legumes and the health benefits attained from eating legumes.

Where do i purchase Legumes?
Legumes can be purchased online or at Health Food Stores, however most commonly they are purchased at supermarkets.
In what form are they generally purchased in australia?
Dried...fresh...or tinned.
How can they be incorporated into recipes?
  • Legumes can be added to soups, stews, curries, salads, casseroles, Mexican cuisine, dips, rice dishes, stirfry’s, pasta’s and so much more. They add flavour, colour and texture to food.
  • The Heart Foundation describes legumes as, "a great source of plant protein, they are also low in fat. They’re full of fibre and they have a low glycaemic index (GI) which means they can help you feel full for longer. Beans and lentils can also be a useful source of iron and zinc for vegetarians." (heartfoundation.org.au, 2016).



Choose a recipe from a SET SELECTION and brainstorm three possible legumes that could possibly be incorporated into the recipe. Consider such elements as flavour, colour, texture and appearance and resources such as time, money and availability. Redesign your chosen recipe including ingredient quantities.

FROM THE FOOD FOR YOU - Australian Curriculum Edition - Middle Secondary Book 2 I HAVE DECIDED TO REDESIGN...

Recipe: Sticky Date Pudding and Caramel Sauce - PagE 186




Peanuts will be quite easy to incorporate into the Sticky Date Pudding. They could be added chopped into the batter mixture before baking. Alternatively they could be crushed into a paste and added to the butterscotch sauce to add a richer flavour. The flavour and texture of the dish would be greatly enhanced by the addition of peanuts. Availability and cost is not an issue as peanuts are readily available and very low in cost.


Fenugreek Seeds could be incorporated by using them as a side dish accompaniment to go with the Sticky Date Pudding. They could be soaked in hot water, strained then served as a tea or hot drink to accompany the dessert. Fenugreek provides a maple syrup like flavour that would compliment the dessert. The seeds can be easily purchased in most Health Food Stores. I found them located in Coles at a cost of $4.39 for a 500g packet. The cost is only slightly more than the cost of purchasing peanuts.

RED kidney beans

Having researched Red Kidney Beans, I stumbled across a recipe incorporating them as a paste into a Red Velvet Cupcake recipe. I think utilising this similar method and reducing the liquid component of the recipe the Red Kidney Beans may be suitable. However I am unsure of the taste and whether the flavour would be affected as a result. The colour leans more towards a Red Velvet Cupcake than the colour of a Sticky Date Pudding which is generally brown. Red Kidney Beans are readily available and very cost effective. A home brand tin from a supermarket can be purchased for less than $1 per tin.

Which one will be the best?

I have decided to incorporate the Peanuts, they will add the best flavour and value to the dish. Peanuts are already a common item utilised in desserts.

I have decided to make 3 modifications to the current recipe. all of the ingredient amounts have been kept the same as per the recipe.
  1. Add crushed Peanuts to the batter to add flavour and texture.
  2. Add Pecan nuts to the top of the pudding for added texture and flavour before baking.
  3. Change the self-raising flour to gluten free self-raising flour as my wife will be assisting me with eating the end product. She is gluten intolerant and this will enable her to be able to eat the completed recipe item.


Copy of the recipe for pubLication

Front Cover
Contents Page

production plan


Now its time to cook the Sticky Date Pudding with Caramel Sauce. To start I need to purchase the ingredients ...

It all starts with shopping ....
Preparing the ingredients. Commencing the recipe, softening the dates then onto the dry ingredients ....

The main ingredient and legume .... PEANUTS!!!

Mixture complete. A few pecans on top for decoration and into the oven .....
Starting the caramel sauce and whipping the cream to stiff peaks ....
Sticky Dates baked and cooling slightly ....
The finished product served and ready to eat!!
Top view of Sticky Date Pudding with Butterscotch sauce and Whipped Cream!!


The nutritional benefits of legumes and contributing to a sustainable future
  • The National Health and Medical Research Council describe the nutritional benefits of legumes as "nutrient dense, low in kilojoules, and are a good source of minerals and vitamins (such as magnesium, vitamin C and folate), dietary fibre and a range of phytochemicals including carotenoids." (NHMHR, 2015).
  • The Australian Research Council is leading research on Legumes and sustainability in agriculture to better inform growers and producers. Research states, "Grain legumes are an integrative component of cereal production in Australia." (The University of Sydney, 2016).
  • The Global Pulse Confederation website gives more information on legumes and sustainability. Soil quality is greatly assisted through using legumes in crop rotations. They also assist in fixing nitrogen issues in the soil (GPC, 2016).
My Sticky Date Puddings appearance, aroma, taste and texture
  • The Sticky Date Pudding had a very enticing appearance. The plump pudding sat on the plate alongside the glistening dark brown caramel sauce. Accompanied by the soft and delicate whipped cream assisted topping off a spectacular dessert. The smell of sugar and caramel was most prominent with the gorgeous aroma of freshly baked pudding resting on the plate after recently coming out of the oven. There was a subtle fragrance from the fresh mint and strawberry that was placed on the plate for garnish and a finishing effect of the dessert. I poured the sinful caramel sauce over the pudding to soak into the spongy cake texture. Pressing the spoon through the pudding was easy - there was a crunchy crust on the outside of the pudding, the inside remained soft like a pillow of clouds. The taste was very complex. Soft, sweet, crunchy, notes of peanuts and dates were all complimented by the whipped cream. The unsweetened cream helped cut through the sugary dessert to bring a balance of flavour, otherwise the dessert may have been too sweet. I personally have a preference for crunchy foods and especially nuts. I'm aware this dessert may not be for everybody. Combining the crushed peanuts to the batter helped add a level of crunch that was complimentary to the dessert without making it too over whelming. With every mouthful finished I looked forward to the next until the Sticky Date Pudding with Caramel Sauce was all gone, and I found myself licking the plate with my finger. Satisfied. Thoroughly content and happy.
Cooking skills used to produce the Sticky Date Pudding
  • There were a range of cooking skills used in the preparation of the Sticky Date Pudding. Chopping dates, grating ginger, sifting flour, whisking cream, baking puddings, knife skills for the strawberry garnish, serving the dish, cooking on a stove, stirring the mixture were all required for this dish.
Demonstrated health and safety practices when producing the Sticky Date Pudding
  • The Health and Safety practices used for producing this dish were as follows: When purchasing the ingredients for the dish, I checked I didn't buy any food that were past the expiration date; I purchased perishable foods last; I was aware not to cross contaminate foods; I washed my hands, wore an apron and wore a hat to keep hair out of food; I wore closed in shoes in the kitchen for safety; I practiced safe knife handling skills; I used pots on the stove in a correct and safe manner especially with the boiling hot caramel sauce I used oven mitts to retrieve the puddings from the oven; I used detergent for washing up dishes; I sanitised and cleaned the benches in the kitchen at the end I removed rubbish from the kitchen to the bin outside.
Healthy elements of the Sticky Date Pudding
  • The Sticky Date Pudding with Caramel Sauce would be best eaten in moderation and occasionally. The dish is high in sugar, cream and butter which are recommended sometimes and in small amounts. The healthy elements of the dish are dates, ginger, egg and nuts (Peanuts and Pecans).
Ingredients from the food groups?
(National Health and Medical Research Council , 2015)
  • The dish mostly consists of flour from the grains food group. Crushed peanuts, egg and pecans fall into the protein food group. There is a small component of fruit in the dish with the use of dates in the pudding and the strawberry for garnish. A very small amount of milk is used in this dish. Most of the remaining ingredients are placed in the small amounts and sometimes category - hence this dish would be best not eaten on a regular basis but as a sometimes choice on rare occasions.
Reflection on how I managed the design task. Did I find this design brief difficult?
  • I felt I managed this design task well. I enjoyed the task and didn't find it difficult or challenging. Due to my passion for cooking and food I found the task invigorating and very pleasurable. From the planning, onto the cooking of the dish, presentation and reflection of the task it was a thoroughly enjoyable experience. I feel very comfortable with the use of ICT and especially the Adobe Spark page which assisted me in creating presentation that could be used later on in my teaching career.
Justification of my choice of legume and its suitability to the Sticky Date Pudding
  • I felt the crushed peanuts were the best legume to add to the Sticky Date Pudding. The use of legumes in desserts become increasingly difficult compared to a savoury dish. As previously mentioned I believe the peanuts added the best flavour and value to the dish. Peanuts are readily available and used commonly in dessert items already. I think it was very suitable to the dish. I do however understand that not everyone is a fan of crunch and in today's climate there is an increasing amount of individuals with a severe nut allergy. This would make this dessert in its current form inedible.
  • When I commenced this design process I Googled 'List of Legumes' and was provided with an extremely long list from a website that I won't reference. Pine nuts and Pecan nuts both caught my eye and I was surprised to see that they were a legume. I commenced adapting my chosen recipe and preparing for the shopping. My plan was to include chopped Pecan nuts in the batter and place some Pecans on top also for garnish and crunch. I completed the shopping, cooked the item, presented and enjoyed the dessert. The following day I commenced researching Legumes further for the assignment and this presentation and shortly after realised Pecan nuts weren't in-fact a legume. The website I visited initially gave me incorrect information. I was required to re-cook the dish and adapt by using a bonified actual legume. I chose crushed Peanuts and decided to keep the Pecan nuts on top of the pudding as the taste was very complimentary from the first time around. After re-cooking the dish, taking photographs and enjoying the pudding a second time I reflected on the mistake. The lesson I learned was to do further research before launching into an assignment - also the inclusion of Pecans to the top of the pudding was a mistake however a beneficial mistake that I decided to keep.


  • Global Pulse Confederation [GPC], (2016). Productivity & Environmental Sustainability, Retrieved From: http://iyp2016.org/themes/productivity-environmental-sustainability
  • Iqbal, A., Khalil, I. A., Ateeq, N., Khan. M. S., (2006). Nutritional quality of important food legumes, Food Chemistry, Elsevier, 97 (2), 331–335. http://doi.org.ezproxy.cqu.edu.au/10.1016/j.foodchem.2005.05.011
  • Lasslett, S., Collins, C., Perraton, G., (2015). Food for you Australian curriculum edition, Book 2, Melbourne, Vic: Cambridge University Press
  • National Health and Medical Research Council [NHMRC], (2015). Australian Guide to Healthy Eating, Retrieved From: https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating
  • National Heart Foundation of Australia, (2016). Legumes, Retrieved From: https://www.heartfoundation.org.au/healthy-eating/food-and-nutrition/protein-foods/legumes
  • The University of Sydney, (2016). Why Legumes for a Sustainable Agriculture, Faculty of Agriculture and Environment, Retrieved From: http://sydney.edu.au/agriculture/research/arc_legume_hub/research.shtml


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