A sophisticated winter pudding – perfect for this cold snap!
Feijoa & Cardamom Cobbler with Custard
For the feijoas
3/4 c sugar
1 c riesling
1/2 c water
Juice of 1 lemon
1 vanilla bean
2 fresh bay leaves
For the cobbler
1 C plain flour
1 t baking powder
1/2 t salt
1 t ground cardamom
1/4 C sugar
100g butter, softened
Preheat oven to 180°C. Peel the feijoas and put in a saucepan with sugar, wine, water and lemon juice.
Split the vanilla bean and scrape the seeds into the pot (or use vanilla bean paste). Add the bean and the bay leaves and simmer over medium heat for 10 minutes. Remove the feijoas from the heat to a bowl to cool. Turn the heat up and boil the syrup for 5 minutes to reduce and thicken.
When the feijoas are cool, spoon into the bottom of 4-6 individual pudding ramekins or a large pudding dish and spoon syrup over them. Set aside.
In a large bowl, sift the flour, baking powder, salt and cardamom. Stir in the sugar, then rub in the butter using your fingertips until the
mixture resembles breadcrumbs. Add a little milk and gently stir to make a soft dough.
Spoon dollops over the dough over the fruit but ensure you do not completely cover the fruit – it should be peeking through in places.
Bake for 20 minutes or until golden.
Serve whilst hot, with lashings of custard.
Source: adapted from Viva magazine, NZ Herald insert, circa 2006