Recipe: Feijoa sponge puddings | Stuff.co.nz

That is the form of pudding that jogs my memory of my nana. She at all times served dessert after we visited. Once we arrived I’d at all times ask what was for dessert, with the identical reply each time; “w and s pudding”. Wait and see!

It is a easy sponge with the eggs and sugar whisked till voluminous. It’s the trapped air on this combination that brings lightness, so go gently when mixing within the dry elements and butter.

Feijoa sponge puddings

Prep time: 20 minutes

Cook dinner time: 20-Half-hour

Serves 4

Elements:

1 portion of Feijoa Compote (earlier recipe) – about 1 ¼ cups

2 eggs

¼ cup sugar

½ cup plain flour (can use wheat, spelt or gluten-free flour combine)

½ tsp baking powder

½ tsp cinnamon

30g butter, melted

Methodology:

1. Preheat the oven to 180ºC.

2. Calmly grease 4 x 1 cup ramekins or small ovenproof bowls. Or use a single dish about 20-22cm vast.

3. Evenly divide the feijoa compote between the ramekins, or unfold within the base of the bigger dish.

4. Make the sponge batter. In a stand mixer with the whisk attachment (or use a handheld electrical whisk), beat collectively the eggs and sugar on a medium velocity till pale and thick – about 4-5 minutes.

5. Sift over the flour, baking powder and cinnamon. Use a spatula to softly fold collectively till streaks of flour are nonetheless seen.

6. Add the melted butter and proceed to fold till simply mixed. Watch out to not over combine in order to maintain as a lot air within the batter as potential.

7. Evenly spoon the sponge batter into the ramekins (not more than ¾ full) or into the bigger dish.

8. Bake for 20-25 minutes for the small ramekins, or 25-Half-hour for a bigger dish, till the sponge is golden on the floor and bounces again when gently pressed.

9. Serve the puddings heat with cream, ice cream or the custard from above.

Nicola Galloway is an award-winning meals author, cookbook writer and culinary tutor. www.homegrown-kitchen.co.nz