Posted by: Joan Spiller | May 25, 2017

Feijoa caramel upside down pud – Recipe

I invented this recipe while trying to use up yet another bag of ($!#@!* ) feijoas that someone had given me 😉 It is super easy and SO good and even if you’re not a fan of this perfumed fruity goodness, it’ll surprise you how yum it is!

To make the sauce:

90g unsalted butter
1¼ cups brown sugar
3T water

The pudding / topping:

8 feijoas, peeled & chopped
75g butter
½ c white sugar
2 free range eggs
1 c ground almonds
1 c plain white flour
1 t baking powder
1/3 c 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 chop feijoas and spoon evenly amongst 4 greased dishes (I was going for single serve but am sure you could do it in one big dish).

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) for doneness.

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..

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