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.

  • 50 mins cooking
  • Serves 6
  • Print


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 teaspoon 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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