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Feijoa Upside Down Pudding

May 16, 2018

 

Feijoa Upside Down Pudding      (makes one 19cm pudding)

 

Ingredients

 

  • 8- 10 feijoas

  • 125g butter, softened (could use coconut oil)

  • 1/3 cup coconut sugar

  • 2 eggs

  • 1 cup almond meal

  • 1/4 cup tapioca flour (or cornflour)

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

 

Method

 

  1. Preheat the oven to 165ºC.

  2. Cut the feijoa's in half and scoop out the flesh.

  3. Arrange the fruit cut-side down in a small pie dish (I used a 19cm round ceramic pie dish).

  4.  In a bowl, beat together the butter and sugar until light and fluffy.

  5. Add the eggs one at a time.

  6. Stir through the almond meal, flour, baking powder and ginger.

  7. Spread this batter over the feijoa's using a spatula.

  8. Bake at 165ºC for 45-60 minutes until the sponge is firm to the touch.

  9. Allow to cool slightly before turning out onto a plate.

  10. Serve with coconut yogurt.

  11.  

 

 

 

 

 

 

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