Feijoa Pudding

This recipe was sent in from one of our subscribers and I made it at the weekend, it was so good!  My pudding caramelised around the edges as the two baking dishes I used were too shallow, next time I’m going to use a deeper dish and combine the ingredients in one to get a spongier pud.

We had it with preserved vanilla feijoas and yogurt which was divine.

Feijoa Pudding

15 good sized feijoas

Juice of 1 lemon

Rind of 1 lemon

1 & 1/4 cups self raising flour

Pinch of salt

1/2 cup of sugar

2 Tbsp melted butter or plant based spread and a little bit extra to grease the baking dish

1/2 cup of milk or plant based milk

Topping Ingredients:

1/2 cup brown sugar

2 Tbsp cornflour

1 & 1/4 tsp cinnamon

1/3 cup of boiling water

Method:

Grease an oven proof dish.

Scoop out feijoa halves to fill bottom of the dish as you would with a crumble.

Sprinkle with juice of one lemon.

In a small bowl sift 1& 1/4 cups of self raising flour with pinch of salt.

Add 1/2 cup sugar and mix.

Add 2 Tbsp melted spread or butter, 1/2 cup milk and grated rind of one lemon and mix to make a very soft dough.

Spoon dough evenly over feijoas.

In the same small bowl, mix 1/2 cup brown sugar, 2 Tbsp cornflour, 1 & 1/2 tsp cinnamon. Sieve this over the dough.

Carefully pour 1/3 cup boiling water over the top. DO NOT STIR. Just leave on the top even though it looks and feels strange.

Bake in a moderate oven for 40-50 minutes. Serve hot or warm with some cream.