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Ingrid’s FEIJOA BREAD AND BUTTER PUDDINGS

Feijoas are everywhere at the moment, rubbish bags of feijoas kept turning up at my office, the neighbourhood children are using them as missles, the tree next door keeps off-loading them all over my driveway, and the funniest sight of all is the up turned bums protuding out of all the bushes – foraging is alive and well in my neighbourhood.

So if you aren’t sick of the site of the humble feijoa (and being ‘outed’ as a feijoa lover, I’m not!), and your feeling a bit autumnal, these mini feijoa puds will warm your tastebuds.

What you need

Makes 4
1 1/2 cups single pouring cream
3 eggs
1/2 cup caster sugar
1 tsp vanilla extract
8 slices of white bread (any bread will do)
4 feijoas 

How to make

Set oven temperature to 160C. Mix cream, eggs, sugar and vanilla. Whisk to combine. Cut crusts off bread slices and rip or cut into cubes. Place into a bowl. Remove flesh from feijoas and dice into the bowl. Pour cream mixture into bowl and fold through bread and feijoa.

Spoon evenly into cups. Place cups (ramekins) into a baking dish half filled with water (It stops the puds drying out) and place in centre of oven for around 30 mins or until set. Sprinkle with nutmeg.

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