RECIPES
Feijoa and caramel steamed pudding with vanilla ice cream and spiced crumble
By Miele
1 hour 30 minutes
Preparation time
1 hour 30 minutes
Cooking time
4
INGREDIENTS
Feijoa and caramel pudding
400g fresh feijoas
60g butter, soft
110g brown sugar
150g golden syrup
2 eggs
1 tsp vanilla paste
170g self-raising flour
½ tsp baking soda
Pinch of salt
115ml boiling water
Spiced crumble
100g butter, cold, grated
130g plain flour
50g sugar
1 ½ tsp ginger, ground
½ tsp cinnamon, ground
To serve
Vanilla ice cream
METHOD
Feijoa and caramel pudding
- Scoop out the flesh of the feijoas into a saucepan. Simmer on medium-high heat, induction setting 7, for 5 minutes.
- Cream butter, sugar and golden syrup in a freestanding mixer for 5 minutes, or by hand.
- Beat the eggs and vanilla and then slowly pour into the mixture until well combined.
- Add the flour and slowly combine.
- In a separate bowl, combine the boiling water, baking soda and salt and then add to the mixture.
- Pour into a greased round dish 25cm diameter and at least 4cm deep.
- Drain the feijoas and dot over the batter and cover with foil.
- Place into the steam oven and Steam at 100°C for 45 minutes.
Spiced crumble
- Mix butter and flour well until yellow and sandy.
- Add sugar and spices.
- Place on a multi-purpose tray and bake on Fan Plus at 160°C for 20 minutes.
- Allow to cool and lightly break up into crumble.
To serve
- Scoop a generous serving of the pudding into a bowl, top with ice cream and a sprinkle of crumble and serve warm.
Hints and tips
- Fresh feijoas can be substituted with preserved feijoas.
APPLIANCE / FUNCTION
Miele
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