Caramelised feijoa pudding with salted macadamias

Caramelised feijoa pudding with salted macadamias

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It was when I was walking down Oxford Street in Bondi Junction that I happened to glance sideways and notice trays of feijoas displayed at the front of a fruit & veg shop. I’ve always associated this fruit with New Zealand as it was there that I saw them for the first time about twenty years ago.

The tree is native to South America but it’s grown in many parts of the world now. The fruit itself is either loved or not, due to its rather strong perfumed aroma and sweet, gritty inner flesh. It’s the size of an egg and smells a little like kiwi fruit and pineapple.

Admittedly I’ve never cooked with feijoa, so as I stood in front of the trays sniffing them like a weirdo, I thought of a way to use them in a dessert.

And then this happened.

A baked pudding that’s inverted to reveal sweet and soft caramelised feijoa with a palm sugar, treacle and manuka honey syrup. An upside-down cake, of sorts. For some crunch I brought in some beautiful salted Aussie macadamias that I’ve laced with raw sugar, and a final dollop of cream makes for some serious mouth pleasure.

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Print Recipe
Caramelised feijoa pudding with salted macadamias
A deliciously moist feijoa pudding crown with gorgeous salted macadamias.
Course Dessert
Servings
servings
Ingredients
Syrup
Pudding
Course Dessert
Servings
servings
Ingredients
Syrup
Pudding
Instructions
Syrup
  1. Place all the ingredients into a small saucepan over medium heat. Sir to dissolve. Add the water and allow to gently simmer for 10 minutes. Turn off heat and set aside.
Pudding
  1. Grease and line 6 ramekins with greaseproof paper. Preheat oven to 180°C.
  2. Melt the butter in a large non-stick frying pan over medium heat. Add the slices of feijoa in a single layer and cook on both sides until lightly golden and soft. Remove from heat. Lay the feijoa slices into the bottom of each ramekin and add 1½ tablespoons of the syrup over the feijoas.
  3. Combine the flour, ground macadamias, baking powder and salt. Set aside.
  4. Beat the 125 unsalted butter and ½ cup caster sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Add half of the flour mixture and half of the milk and combine using a wooden spoon. Add the remaining flour and milk and combine well to form a batter. Spoon the batter evenly into each ramekin, spreading to smooth the top. Bake for 30 minutes or until cooked through.
  5. Place the macadamias into a mortar and gently crumble with the pestle. Add the 2 teaspoons of caster sugar and mix well.
  6. If serving straight away, allow the cooked puddings to rest for 10 minutes before inverting onto plates. To serve, drizzle over the remaining syrup, scatter with the macadamia mixture and pour over the cream. Serve with fresh tamarillo or any fruit you desire.
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