Feijoa sponge puddings

his is the kind of pudding that reminds me of my nana. She always served dessert when we visited. When we arrived I would always ask what was for dessert, with the same reply every time; “w and s pudding”. Wait and see!

his is a simple sponge with the eggs and sugar whisked until voluminous. It is the trapped air in this mixture that brings lightness, so go gently when mixing in the dry ingredients and butter.

PREP TIME:

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20 minutes

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COOK TIME:

20 0 minutes

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SERVES:

1 portion of feijoa compote (previous recipe) – about 1 ¼ cups 2 eggs

¼ cup sugar

½ cup plain flour (can use wheat, spelt or gluten-free flour mix) ½ tsp baking powder

½ tsp cinnamon

30g butter, melted

4

Preheat the oven to 180ºC.

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

Evenly divide the feijoa compote between the ramekins, or spread in the base of the larger dish.

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

Sift over the flour, baking powder and cinnamon. Use a spatula to gently fold together until streaks of flour are still visible.

Add the melted butter and continue to fold until just combined. Be careful not to over mix so as to keep as much air in the batter as possible.

Evenly spoon the sponge batter into the ramekins (no more than ¾ full) or into the larger dish.

Bake for 20-25 minutes for the small ramekins, or 25-30 minutes for a larger dish, until the sponge is golden on the surface and bounces back when gently pressed.

Serve warm with cream, ice cream or the custard from the previous recipe.

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