The autumn feijoa bounty is in full swing, when you tire of eating them by the spoonful chuck them in a loaf and enjoy warm with a good lashing of butter.
- 1 cup of feijoas (about 5), spoon out centres and roughly chop.
- 1 cup caster sugar
- 50g butter
- 1 cup boiling water
- 2 eggs
- 2 cups of self-raising flour
- Pinch of cinnamon or nutmeg
- Thinly slice feijoa for topping.
Add butter and melt in saucepan, add caster sugar, chopped feijoas and boiling water. Simmer for 5 mins.
Add mixture to a large bowl and puree with a stick mixer (optional). Allow to cool a little.
Sift in 2 cups of self-raising flour and stir to combine. Break eggs into the mixture and mix. Add more flour if mixture looks too wet.
Grease your loaf mold with butter and pour in the loaf mixture, arranging your thinly sliced feijoa on top and bake for 45-50 mins.
Loaf will be ready when a knife comes out clean. If using a silicone loaf mold, remove it from container to cool and prevent sweating.
Enjoy with a hot cuppa and mull over how to get rid of the rest of the feijoas… …Feijoa marmalade, feijoa chutney, feijoa vodka!
For a quick and easy pudding, warm up a slice and pair with vanilla ice-cream – YUM! 😋🍨