Feijoa Upside Down Pudding
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90g butter
1¼ cups brown sugar
3 tbsp water
6 large feijoas, skinned and diced
pudding/cake mixture
75g butter
½ cup caster sugar
2 eggs
1 cup ground almonds
1 cup plain flour
1 tspn baking powder
1/3 cup milk
Cooking Steps
Preheat oven to 160 °C. Place butter, brown sugar and water in saucepan over medium heat until dissolved and makes a caramel syrup.
Peel and dice feijoas and distribute evenly amongst greased ramekins or large muffin tray. Pour half of syrup over fruit, reserving half for serving.
To make pudding mixture, combine all ingredients until mixed well. Spoon the mixture over the syrup/fruit.
Bake for 25 mins or until skewer tells otherwise Cool in the ramekins or tray for 5mins and then invert onto serving plates.
Serve with the extra caramel syrup and either double cream or vanilla icecream.
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