Posted by: Joan Spiller | April 25, 2014

Feijoa caramel upside down pudding – Recipe

Since the weather is turning cooler, posting a recipe for this gorgeous wintry pud seems apt. Don’t forget, if you get overloaded with Feijoas, freeze them! Just scoop out the flesh and freeze it in ziploc bags for easy use some other time.

Now onto this delish pudding:

To make the sauce:

90g unsalted butter
1¼ cups brown sugar
3T water

The pudding / topping:

8 feijoas, peeled & diced
75g butter
½ c white sugar
2 free range eggs
1 c ground almonds
1 c plain flour
1 t baking powder
1/3 c skim milk

Preheat oven to 160 °C.

Place butter, brown sugar and water in pot over medium heat until sugar dissolves – the simplest caramel syrup.. Don’t over cook this, it tastes bitter. Dreamy, creamy caramel is what you want here!

Peel and dice feijoas and spoon evenly amongst 4 greased dishes (we are going for single serve).

Pour half of the caramel sauce over the fruit, set aside the other half for serving.

To make the pudding mixture:

Beat the butter, eggs and sugar together. Sift in the dry ingredients. Mix in the milk and almonds – gently – then spoon it on top of the syrup and fruit mix.

Bake for 25 mins (test before removing)  Cool in the dishes for 5-mins and then tip out onto serving plates..

Serve with the remaining caramel syrup and either mascarpone or vanilla ice cream. So simple and rather tasty too!









PS I used to wonder why recipes called for ground almonds in them but once I’d tried them – I was hooked. Not only does it impart a lovely flavour (and don’t be afraid – I’m not a real almond fan but it’s so not what you imagine) it adds moisture..



  1. Just my luck! We’re going into summer with 90F here today and you send a winter recipe! No telling how good it will be with pecans instead of almonds?


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