Upside Down Feijoa Ginger pudding
2024-08-04- Cuisine: New Zealand
- Course: desserts
- Skill Level: Beginner
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- Yield: 1 Baked pudding (approx.)
- Servings: Makes 5 - 7 servings
- Prep Time: 30m
- Cook Time: 40m
- Ready In: 1:10 h
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Feijoa and Ginger cake
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Meat and Feijoa Bake
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Feijoa Cake
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Feijoa Baked pudding
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Feijoa jelly (using whole fruit)
Upside Down Feijoa Ginger Pudding, This Recipe has been obtained From the Cambridge Plunket Recipe Book. Do not use a springform tin for this recipe. Unless very well lined and leakproof.
Ingredients
- 2 tbsp Butter
- ¾ cup Brown sugar
- 6 Feijoas
- Gingerbread: ¼ cup Butter
- 1 Egg
- 1¼ cups flour
- 1 tsp ground ginger
- ½ cup sugar
- ½ cup golden syrup
- 1 tsp Baking soda
- ½ cup Milk, sour with 1 tsp lemon juice or Vinegar
Method
Step 1
Pre-heat oven to 170°C. Melt first lot of butter and stir in brown sugar. Spread this on bottom of small cake tin (approx. 18cm) Peel feijoas and cut into thick slices. Arrange in a pattern on brown sugar mixture.
Step 2
Gingerbread: Cream butter and sugar, beat in egg and golden syrup. Sift dry ingredients and add to mixture alternately with soured milk. Pour over feijoas carefully. Bake for about 40 mins, until the gingerbread springs back when touched. Invert on to a serving dish immediately and leave upside down for a few minutes to allow topping to settle into place. Serve warm with whipped cream.
Enjoy!!