Feijoa sponge pudding Recipe
2024-04-19- Cuisine: New Zealand
- Course: desserts
- Skill Level: Beginner
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- Yield: 2 Puddings (approx)
- Servings: 6
- Prep Time: 30m
- Cook Time: 40m
- Ready In: 1:10 h
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This is a really lovely, old-fashioned-type pudding, and a superb way to use up the glut of feijoas in the peak of the season. Add a little ice cream and/or custard to the bowl, and you’re away laughing. If feijoas aren’t in season, you could try using berries in their place.
Ingredients
- 1-1.5kg feijoas (or you could use more) Halved
- 1 apple, peeled and thinly sliced
- 2 teaspoon cornflour zest of 1 lemon
- 1 teaspoon lemon juice
- ½ cup brown sugar
- 125g butter, at room temperature
- ½ cup caster sugar
- 2 free-range eggs, at room temperature
- 2 teaspoon vanilla essence or paste
- 1 cup self-raising flour (or 1 cup plain flour with 1 tsp baking powder)
- ¾ Cup milk
- icing sugar for dusting
Method
Step 1
Preheat the oven to 180°C regular bake. Grease a 20cm baking dish.
Step 2
Scoop the feijoa out of the skins and add it to a mixing bowl. Add the apple, cornflour, lemon zest and juice, and brown sugar, and toss to combine
Step 3
Using an electric beater on a medium speed (or a cake mixer), cream the butter and caster sugar for 5 minutes. The mixture should turn very creamy and pale. Add the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla. Sift in the flour. Fold gently with a spatula, trying to keep as much air in as possible. Fold in the milk.
Step 4
Add the feijoas to the prepared baking dish and pour the sponge mixture on top.
Step 5
Bake in the oven for 35-40 minutes, or until golden brown all over and bubbling around the sides.
Step 6
Dust with icing sugar and serve hot or warm with ice cream, custard or cream.