Feijoa Butterscotch Self-Saucing Sticky Pudding
This little gem was also sent to us by a customer – thank you Andrew! This was Jo Seagars Recipe http://www.facebook.com/notes/jo-seagar/feijoa-poppyseed-muffins-fejoa-butterscotch-self-saucing-sticky-puds/291247514235370Â , and was really light but hearty. I made it in one large pudding bowl, was surprised how easy it was to make, and how well it kept and made yummy left-overs!
Makes 6 individual puddings or one large pudding.
¾ cup brown sugar
1 cup self raising flour
¼ cup milk
1 teaspoon vanilla
100 g butter, melted
3 tablespoons golden syrup
6 large fejoas, cut in half and sliced
4 tablespoons brown sugar (extra)
1 cup boiling water
icing sugar to dust
Preheat oven to 180Â°C.
Grease six 1 cup capacity ovenproof ramekins, small pudding bowls or a large pudding bowl.
Place the Â¾ cup brown sugar, flour, milk, egg, vanilla and melted butter in a food processor and mix until smooth.
Scrape down the sides of the bowl and mix thoroughly. Divide the golden syrup into the bottom of the ramekins or pudding bowl.
Put the slicedÂ feijoas into each ramekin or pudding bowl then divide the batter over this, filling each to just 3/4 full.
Sprinkle each ramekin with brown sugar then gently pour Â¼ cup of boiling water into each pudding, or 1 cup in the single bowl.
Do not mix it in, just carefully pour over the sprinkled brown sugar.
Bake for 20 – 25 minutes until the pudding has risen and is firm, set and golden brown. Serve immediately with a dusting of icing sugar and, if desired, a scoop of vanilla ice cream or custard on top.