Posted by Steve on November 30, 2016
Caramelised feijoa pudding with salted macadamias
Caramelised feijoa pudding with salted macadamias.
50 g salted butter
250 g palm sugar
½ cup treacle
⅓ cup manuka honey
1 tsp vanilla paste
¾ cup hot water
3 feijoa peeled & cut into 5mm rounds
20 g salted butter
1½ cups plain flour
¼ cup ground macadamias
2 tsp baking powder
¼ tsp salt
125 g unsalted butter softened
½ cup raw caster sugar
180 ml milk
100 g salted macadamias
2 tsp raw caster sugar
cream to serve
Tamarillos to garnish
Place all the ingredients into a small saucepan over medium heat. Sir to dissolve. Add the water and allow to gently simmer for 10 minutes. Turn off heat and set aside.
Grease and line 6 ramekins with greaseproof paper. Preheat oven to 180°C.
Melt the butter in a large non-stick frying pan over medium heat. Add the slices of feijoa in a single layer and cook on both sides until lightly golden and soft. Remove from heat. Lay the feijoa slices into the bottom of each ramekin and add 1½ tablespoons of the syrup over the feijoas.
Combine the flour, ground macadamias, baking powder and salt. Set aside.
Beat the 125 unsalted butter and ½ cup caster sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Add half of the flour mixture and half of the milk and combine using a wooden spoon. Add the remaining flour and milk and combine well to form a batter. Spoon the batter evenly into each ramekin, spreading to smooth the top. Bake for 30 minutes or until cooked through.
Place the macadamias into a mortar and gently crumble with the pestle. Add the 2 teaspoons of caster sugar and mix well.
If serving straight away, allow the cooked puddings to rest for 10 minutes before inverting onto plates. To serve, drizzle over the remaining syrup, scatter with the macadamia mixture and pour over the cream. Serve with fresh tamarillo or any fruit you desire.