Tamarillos can be expensive but they can be 'stretched' by combining with other fruits such as apple or banana in crumbles, or frozen blueberries in cheesecakes. As with mandarins, tamarillos explode with flavour and are a great source of vitamin C. Plus they are high in potassium and low in sodium — a desirable balance for a healthy diet — and a good source of vitamin E and beta carotene which, like vitamin C, help protect against free radicals. Read Jan's article on winter desserts here.
Pudding
| 1 ½ cups | Plain flour |
| 2 tsp | Baking powder |
| 1 pinch | Salt |
| 75 g | Butter, chopped |
| ½ cup | Cream |
| 4 large | Tamarillos (Main) |
| 3 Tbsp | Brown sugar |
| 1 tsp | Ground cinnamon |
Syrup
| ½ cup | Sugar |
| ¾ cup | Water |
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Directions
- Preheat the oven to 200°C. Lightly grease a round 20cm baking dish.
- Place the flour, baking powder and salt in a food processor and whizz quickly to combine. Add the butter and whizz until well mixed. Pour in the cream and mix until a ball forms. Cover and chill while preparing the tamarillos.
- Peel the tamarillos and coarsely chop. Combine the brown sugar and cinnamon.
- Roll out the dough to a 23cm x 30cm rectangle. Spread the tamarillos over the top. Sprinkle with the brown sugar mixture. Roll up from the long side.
- Cut into slices about 4cm long. Place, cut-side down, in the baking dish. Boil the sugar and water, stirring until the sugar dissolves. Pour down the side of the baking dish.
- Bake for about 20 minutes. Great served hot with whipped cream or yoghurt.
