Pudding
| 150 g | Butter, (softened) |
| 2 tsp | Fresh ginger, (finely chopped) |
| 1 tsp | Ground ginger (Main) |
| ½ cup | Caster sugar |
| 3 | Eggs |
| 1 cup | Self raising flour |
Tamarillos
| 1 | Water |
| 8 | Tamarillos (Main) |
| ½ cup | Apple juice |
| ½ cup | Water |
| ½ cup | Caster sugar |
Caramel
| ½ cup | Caster sugar |
| ½ cup | Water |
| ½ cup | Cream |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 180C. With the point of a sharp knife, cross the end of each tamarillo, place in a bowl and cover with boiling water, leave for 20 minutes then peel.
- Boil the apple juice, sugar and water for 15 minutes then pour over fruit.
- Grease 4 dariole moulds (or other ¾ cup mould). Cream butter with sugar and both gingers.
- Add eggs one at a time then gently fold in flour. Spoon mixture into moulds and bake 20 minutes.
- Boil caramel sauce ingredients together for approximately 20-25 minutes or until caramel colour starts to appear.
- Add cream, turn heat to low and simmer another 5 minutes, cool slightly. Remove fruit from poaching liquid, cut some in half, place on puddings and pour sauce over.
