• Partnered with
  • Easy
  • Serves 6
  • 50 mins cook

Feijoa sponge pudding

The feijoa season is around for a good time, not a long time – so make sure you keep plenty of the fragrant fruit bagged up in the freezer to turn into delectable desserts like this one (which is also a little lighter on the waistline). Props and styling Sarah Bowman. Photograph by Stephen Goodenough.


Feijoa sponge pudding

  • 10 feijoas, peeled and quartered
  • 2 granny smith apples, peeled, cored and cut into chunks
  • 1/2 juice of a lemon
  • 3/4 cup water
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 cup milk
  • icing sugar, for dusting


Feijoa sponge pudding

  1. Preheat oven to 180°C. Put fruit, lemon juice, water and ¼ cup sugar in a pot. Cover and simmer until soft, about 10 minutes.
  2. Beat eggs with remaining sugar until thick and pale. Sift in flour and baking powder and fold in with the milk.
  3. Pour hot fruit into 6 tea cups or ramekins or one large dish, top with sponge mixture and bake at 180°C for about 30 minutes, until golden and springy to touch. Sprinkle with icing sugar and serve warm.

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