Feijoa Sponge Pudding
Prep – 30 minutes
Cook – 40 minutes
Serves – 6
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 tsp cornflour
zest of 1 lemon
1 tsp lemon juice
1/3 cup brown sugar
125g butter, at room temperature
1/2 cup caster sugar
2 free-range eggs, at room temperature
2 tsp vanilla essence or paste
1 cup self-raising flour (or 1 cup plain flour with 1 tsp baking powder)
3/4 cup milk
icing sugar for dusting
To make
Preheat the oven to 180°C regular bake. Grease a 20cm baking dish.
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.
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 as possible. Fold in the milk.
Add the feijoas to the prepared baking dish and pour the sponge mixture on top.
Bake in the oven for 35-40 minutes, or until golden brown all over and bubbling around the sides.
Dust with icing sugar and serve hot or warm with ice cream, custard or cream.
