Recipe

Feijoa and white chocolate puddings

Add a little excitement to your bread and butter pudding with this feijoa and white chocolate recipe - it will have everyone coming back for seconds! Serve with a generous side of cream or custard.

By Sophie Gray
  • 25 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
    Print
Feijoas are only here for a short time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.

Ingredients

  • 1/2 cup ground almonds
  • 1 tsp cinnamon
  • 1/3 cup white chocolate, chopped, or chocolate chips
  • 1 1/2 cups feijoas, coarsely chopped
  • 1/2 cup frozen raspberries
  • 3/4 cup sugar
  • 6 eggs
  • 3/4 cup whole milk
  • 1 cup cream
  • 1/2 tsp vanilla essence
  • 3/4 of a supermarket baguette, chopped or torn into pieces
  • 1/3 cup flaked almonds
  • 1/2 tbsp demerara sugar
  • cream or custard, to serve

Method

  • 1
    Preheat oven to 180°C. Line a 6-cup Texas muffin pan with paper cases.
  • 2
    In a medium bowl, combine the ground almonds, cinnamon, chocolate, chopped feijoas and raspberries and toss to coat the fruit, then set aside.
  • 3
    In a big jug, combine the sugar, 4 whole eggs, 2 egg yolks, milk, cream and vanilla. Whisk with a fork until well mixed. Place torn bread in a large bowl and pour over ½ of the custard mixture. Leave to soak for 20 minutes.
  • 4
    Half fill the muffin pan using ½ the bread mixture, add a layer using ½ the fruit mixture, then top with remaining bread mixture. Carefully pour remaining custard into each to fill, then top with remaining fruit mixture.
  • 5
    Sprinkle with flaked almonds and demerara sugar and bake for half an hour or until golden and a knife inserted in the middle comes out clean. Serve warm with cream or custard.

Notes

These bread and butter puddings are delicate and best eaten warm. If you prefer, you can cook as one large pudding in an ovenproof dish.