RECIPES
Feijoa and caramel steamed pudding with vanilla ice cream and spiced crumble
By
1 hour 30 minutes
Preparation time
1 hour 30 minutes
Cooking time
4
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INGREDIENTS

Feijoa and caramel pudding

400g fresh feijoas

60g butter, soft

110g brown sugar

150g golden syrup

2 eggs

1 tsp vanilla paste

170g self-raising flour

½ tsp baking soda

Pinch of salt

115ml boiling water

Spiced crumble

100g butter, cold, grated

130g plain flour

50g sugar

1 ½ tsp ginger, ground

½ tsp cinnamon, ground

To serve

Vanilla ice cream

METHOD

Feijoa and caramel pudding

  1. Scoop out the flesh of the feijoas into a saucepan. Simmer on medium-high heat, induction setting 7, for 5 minutes.
  2. Cream butter, sugar and golden syrup in a freestanding mixer for 5 minutes, or by hand.
  3. Beat the eggs and vanilla and then slowly pour into the mixture until well combined.
  4. Add the flour and slowly combine.
  5. In a separate bowl, combine the boiling water, baking soda and salt and then add to the mixture.
  6. Pour into a greased round dish 25cm diameter and at least 4cm deep.
  7. Drain the feijoas and dot over the batter and cover with foil.
  8. Place into the steam oven and Steam at 100°C for 45 minutes.

Spiced crumble

  1. Mix butter and flour well until yellow and sandy.
  2. Add sugar and spices.
  3. Place on a multi-purpose tray and bake on Fan Plus at 160°C for 20 minutes.
  4. Allow to cool and lightly break up into crumble.

To serve

  1. Scoop a generous serving of the pudding into a bowl, top with ice cream and a sprinkle of crumble and serve warm.

Hints and tips

  1. Fresh feijoas can be substituted with preserved feijoas.

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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