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.
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
1/2 cup brown sugar
2 Tbsp cornflour
1 & 1/4 tsp cinnamon
1/3 cup of boiling water
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.