Amanda Laird: Tamarillo and fresh ginger pudding with caramel

Picture / Glenn Jeffrey

Serves 4

Pudding
150g butter, softened
2 tsp fresh ginger, finely chopped
1 tsp ground ginger
1/2 cup caster sugar
3 eggs
1 cup self-raising flour

Tamarillos
8 tamarillos
Boiling water
1/2 cup apple juice
1/2 cup water
1/2 cup caster sugar

Caramel
1/2 cup water
1/2 cup caster sugar
1/2 cup cream

1. 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.

2. Grease 4 dariole moulds (or other 3/4 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.

3. 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.