Feijoa and Apple Roly Poly Pudding
1 1/2 cups peeled and sliced feijoa flesh
4 tablespoons caster sugar
the juice of 1 lemon
3 cups plain flour
1 1/2 teaspoons baking powder
200g chilled butter
300ml cream
a dusting of ground cinnamon
Syrup:
1/2 cup apple juice
3/4 cup caster sugar
the juice of 1 lemon
Butter a 25cm round oven dish and line the bottom with baking paper if you intend to turn the pudding out to serve.
Start with the fruit: Place the prepared fruit, first measure of caster sugar, and juice of 1 lemon into a small pot. Cook over a medium-high heat stirring constantly until the fruit is cooked, pulpy and thickened. Set aside to cool.
Now prepare the dough: Sift the flour and baking powder into a large bowl. Cut the butter into small chunks. Using your fingertips, rub the butter into the flour until the mixture resembles crumbs.
Make a well in the centre and pour in the cream. Using a table knife, fold the mixture together, taking care not to over-mix.
Preheat the oven to 180deg. C.
Prepare the syrup: Combine the apple juice, second measure of caster sugar and juice from the second lemon in a small saucepan. Bring to the boil and cook for about 5 minutes.
Leave small gaps in between the rolls to allow for rising.
Pour the hot syrup over the pudding and bake for 50 minutes until the dough is well risen and the pudding is golden brown.
Once cooked leave the pudding to rest for 15 minutes before turning out onto a serving dish. I browned the top using a blow torch. The pudding can be served in the baking dish if you prefer. We served ours with vanilla ice cream.
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