Feijoa Lemon Self-Saucing Pudding
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Nothing says comfort like a warm self-saucing pudding on a chilly winter evening. This Lemon Self-Saucing Pudding with a delicious twist of feijoas is the perfect way to make the most of feijoa season. The fragrant sweetness of fresh feijoas pairs beautifully with the light, zesty lemon sauce and soft golden sponge. It’s a cosy, comforting dessert made for cooler nights and best enjoyed warm with a generous scoop of ice cream or a dollop of whipped cream.
Ingredients
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300g feijoa flesh, scooped out (about 2 cups)
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Mrs Rogers Lemon Self Saucing Pudding Mix
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50ml water
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1 medium egg
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75g butter, melted
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120ml milk
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Butter or oil, for greasing the baking dish, or use Mrs Rogers Baking Paper to line dish.
Directions
Preheat your oven to 160°C fan-bake.
In a small saucepan, combine the feijoa flesh, lemon sauce mix, and water. Cook gently over medium-low heat, stirring continuously for 2–3 minutes, until the mixture starts to bubble.
- Lightly grease a baking dish (approx. 25-30cm) with butter or oil, then pour the warm feijoa mixture evenly into the base of the dish.
In a mixing bowl, whisk the egg until light and fluffy.
In a separate bowl or jug, combine the melted butter and milk, then pour this into the whisked egg.
Add the lemon pudding base mix and gently fold everything together until just combined and smooth, with no visible lumps. Avoid overmixing.
Spoon or spread the batter evenly over the feijoa mixture in the dish.
Bake for 30 minutes, or until the sponge topping is cooked through and lightly golden.
Serve warm with whipped cream or your favourite ice cream.
Recipe Note
Very ripe feijoas will give a sweeter, softer result, while firmer fruit adds a slightly tangier flavour and more texture.