With Feijoa season in full swing, there is a plethora of loaves, muffins and slices you can turn your hand too.
This easy, quick to make slightly indulgent twist on a classic pudding makes for a surprise, tasty and special desert for either a family dinner or entertaining friends.
Ingredients
- 1kg feijoas, halved, flesh scooped out to get 400g
- 170g golden syrup
- 2 tablespoons lemon juice
- 100g butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 200g self-raising flour
- ½ teaspoon salt
- vanilla or other ice cream, to serve
Instructions
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Heat the oven to 190°C fan bake.
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Put the feijoas, 80g golden syrup and the lemon juice in a saucepan and bring to a simmer, about 3-5 minutes. Set aside.
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Put the butter in a cast-iron frying pan and heat in the oven for 3 minutes.
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Put the remaining 90g golden syrup in a bowl and pour over the hot melted butter, stirring to loosen the syrup.
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Add the milk and vanilla extract and stir together.
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Stir in the flour and salt then spoon into the pan.
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Scoop the feijoas out of the syrup (leave behind as much syrup as you can) and place into the batter, pressing in a little.
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Bake for 15 minutes, pour over half the syrup then bake for a further 5 minutes or until golden and risen.
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Serve straight from the pan with ice cream and drizzled with the remaining syrup.