Feijoa Ginger Sponge Pudding

Our feijoa crop is nearly over. A very limited amount of fruit due tot he drought we experienced over summer this year. I was still determined to get a few new feijoa recipes made though.

We are all quite keen on ginger so this recipe seemed like a good one to try. It was either that or a feijoa cobber which is a real family favourite.

This recipe was a hit with the family and our dinner guest. It will be one I make again although in a smaller dish to ensure the sponge topping is a bit thicker...or maybe I will double the sponge?
The topping is a little bit like a ginger steamed pudding.





Feijoa Ginger Sponge Pudding

2 1/2 cups peeled and chopped feijoas
125 g brown sugar
1 tbsp lemon juice
1 tspn ground ginger
50 g butter
125g golder syrup
1 egg, beaten
75g g=flour
1 tsp baking powder
1 tsp ground ginger

Mix together feijoa, brow sugar, lemon juice and ginger and spread evenly across the base of a buttered baking dish about 20cm diameter.
Bake at 180 degrees C for about 15 minutes.
While fruit is cooking, cream butter and golden syrup in a food processor and blend in the egg.
Add flour, baking powder and ginger and process until combined.
Spread the sponge mixture evenly over the hot feijoa and bake for about 30 minutes or until the sponge topping is cooked through.
serve still warm with whipped cream (I used ice cream).