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