Ingredients
| 1kg feijoas, halved, flesh scooped out to get 400g | |
| 170g golden syrup | |
| 2 tablespoons lemon juice | |
| 100g butter | |
| ½ cup milk | |
| 1 teaspoon vanilla extract | |
| 200g self-raising flour | |
| ½ teaspoon salt | |
| vanilla or other ice cream, to serve |
Feijoa yield can vary rather wildly depending on the size and variety of the fruit so the weight of the scooped out flesh is more important than the whole weight. If you are not a fan of feijoas, you can replace them with other fruits but if you are using denser-fleshed fruit such as apples, just simmer the slices a little longer until tender. A cast-iron frying pan/skillet is the best for this recipe but if you don’t have one, use the heaviest ovenproof dish you have.
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Instructions
| 1. | Heat the oven to 190°C fan bake. |
| 2. | Put the feijoas, 80g golden syrup and the lemon juice in a saucepan and bring to a simmer, about 3-5 minutes. Set aside. |
| 3. | Put the butter in a cast-iron frying pan and heat in the oven for 3 minutes. |
| 4. | Put the remaining 90g golden syrup in a bowl and pour over the hot melted butter, stirring to loosen the syrup. |
| 5. | Add the milk and vanilla extract and stir together. |
| 6. | Stir in the flour and salt then spoon into the pan. |
| 7. | Scoop the feijoas out of the syrup (leave behind as much syrup as you can) and place into the batter, pressing in a little. |
| 8. | Bake for 15 minutes, pour over half the syrup then bake for a further 5 minutes or until golden and risen. |
| 9. | Serve straight from the pan with ice cream and drizzled with the remaining syrup. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles