Feijoa Sponge Pudding
Hiding beneath a layer of golden sponge lies a delightfully fragrant and flavoursome feijoa curd
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
For the Feijoa Curd
- 3 cups peeled feijoas
- 1 cup apple puree
- 2/3 cup caster sugar
- 2 tbsp lemon juice
- 2 tsp water
- 2 egg yolks
- 2 tbsp cornflour
- Pinch of salt
- 1 tbsp chilled unsalted butter, diced
For the Sponge Pudding
- 125 g unsalted butter, softened
- ½ cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup self-raising flour
- ¼ cup milk
- 4 feijoas, thinly sliced
- 125 g raspberries
How do I make it?
- Add feijoas, apple puree, sugar and lemon juice to a food processor and blitz until smooth. Pour puree through a mesh strainer into a saucepan to remove any seeds.
- Whisk egg yolks with cornflour in a small bowl until smooth. Add to the puree and bring to the boil, over medium-low heat. Cook for 1 minute, stirring constantly, then remove from heat. Add chilled butter, a little at a time, stirring until smooth.
- Pour curd into an ovenproof dish and set aside while you prepare the sponge pudding.
- Make the sponge pudding by creaming butter and sugar with an electric mixer until pale and creamy. Add vanilla and eggs and beat to combine. Sift in flour and mix until combined. Gradually add the milk on low speed until all incorporated.
- Spoon mixture over the feijoa curd and arrange slices of feijoa and raspberries on top. Bake for 30 minutes or until golden and cooked through.
