Tamarillo & Carob Pudding |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The base pudding is a quick self saucing pudding which has been a favourite for 3 generations in our family. The tamarillos and the carob powder (instead of cocoa powder in the original recipe) is my adaptation and a very well received one. Ingredients:
6 tamarillos |
1/3 cup sugar |
3/4 cup water |
1 cup self-rising flour |
3/4 cup sugar |
1 tablespoon carob powder |
2 ounces butter |
1/2 cup milk |
1 teaspoon vanilla |
1/3 cup sugar |
1 tablespoon carob powder |
1 cup water, approximately |
Directions:
1. Peel and poach whole, 6 tamarillos in 3/4 cup water and 1/3 cup of sugar until fruit just cooked.
2. Mix into a bowl: 1 cup SR flour, 3/4 cup sugar and 1 tbsp carob powder, and add to this 2 ozs (50 gms) of butter melted in 1/2 cup milk and 1 tsp vanilla.
3. Drain the syrup liquid that the tamarillos were poached in into a cup.
4. Place tamarillos on the bottom of a deep cooking dish and spoon over the pudding mix.
5. Sauce topping: Sprinkle 1/3 cup sugar and 1 tbsp carob powder over pudding mix.
6. Make up the syrup liquid to 2 cups by adding hot water and pour over top of the pudding.
7. Cook in a moderate oven 35-45 minutes.
8. Serve with plain ice cream.
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