Berry and tamarillo croissant pudding cake

To make berry and tamarillo jam, score skin at the base of each tamarillo with a sharp knife; plunge into boiling water briefly then into iced water. Remove skin; reserve 3 tamarillos for pudding.

Chop each remaining tamarillo into 12 pieces; place in a small heavy-based saucepan. Add strawberries, sugar, rind, paste and star anise; cook, covered, over low heat, shaking pan occasionally for 5 minutes. Simmer, uncovered, a further 15 minutes or until mixture thickens.

Strain mixture through a fine sieve over a heatproof bowl. Return syrup to pan; simmer over medium heat until reduced by half. Combine reduced syrup with fruit; cool.

Preheat oven to 160°C/325°F. Line base and side of a 24cm (9½-inch) springform pan with one piece of extra wide foil, taking care not to tear foil. Line base only with baking paper; grease whole pan well.

Place croissant pieces, torn-side up, in pan; spoon threequarters of the jam on croissants. Cut reserved tamarillo into thin wedges; place two-thirds of the slices between croissant pieces. Top with raspberries.

Add remaining tamarillo wedges to jam; stir to combine. Refrigerate until needed.

Whisk cream, milk, caster sugar, eggs and paste in a large bowl until combined. Slowly pour custard over croissant and fruit; gently shake pan to ensure custard is evenly distributed.

Place pan on an oven tray; bake for 1½ hours or until golden and just set (custard should still wobble as it will set further on standing). Sprinkle with demerara sugar; stand in pan for 30 minutes. Serve pudding cake warm or at room temperature, topped with remaining jam and, if you like, whipped cream