Spasifik Issue No.20 May/Jun 2007

Feijoa Puligi

(Pronounced 'pulleengee' )

Dry Ingredients:

4 cups flour

1 & 1/2 teaspoons baking powder

2 teaspoons nutmeg

2 teaspoons

1/2 cup brown sugar

1/2/cup white sugar

Wet Ingredients:

12 feijoa pulps

2 eggs

1 cup oil

1 teaspoon vanilla

3/4 cup water

Caramel:

1 cup brown sugar, to burn

1/4 cup water

1 & 1/2 cups coconut cream

Method:

  • Preheat the oven to 180°C
  • Grease two loaf tins with butter and dust with flour (ridding the excess flour)
  • To Make the Caramel:
    • Put the water and brown sugar in a saucepan & simmer the sugar until the sugar starts to burn a little (about 20 minutes)
    • Add the coconut cream slowly as you stir with a wooden spoon
    • It should form a creamy caramel sauce
    • Cool the mixture down
  • Puddin' it all together:
    • In one big bowl, place all the dry ingredients and mix well
    • In another big bowl, place the wet ingredients and mix well
    • Add the caramel to the wet ingredients and mix well
    • Add wet ingredients to dry ingredients and mix well
    • Pour equal amounts into the loaf tins and bake for about 45 minutes, checking at 35 minutes
    • When cooked turn out onto a cooling rack and allow to cool ever so slightly
    • Serve with custard and ice cream