Small individual sponge puddings are a special way to end a cosy meal.
Peel tamarillos as you would a tomato. Cut a small cross in the bottom and place them into a large bowl. Pour over boiling water and leave for three or four minutes. Remove, then peel the skin. They are now ready for use.
Makes 6
- Preheat the oven to 175C. Grease and dust lightly with flour 6 x 200ml cups or ramekins.
- Place the peeled tamarillos into a large pot. Add the sugar and cinnamon sticks. Pour over boiling water and simmer for 5-8 minutes until soft but holding their shape.
- For the sponge, beat the butter, sugar, and vanilla until light and creamy. Add the eggs one at a time. Fold in the flour, baking powder, and cinnamon. Place a couple of tablespoons of mixture into the base of your cups. Stand a tamarillo up in the mix, then fill three-quarters with the remaining mixture.
- Bake for 25 minutes until puffed and golden. Remove and cool for 15 minutes before serving with lightly whipped cream or ice cream.
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