5+ A Day

Tamarillo Steamed Pudding

Tamarillo Steamed Pudding

Tamarillo Steamed Pudding

Serves: 6 to 8

Preparation: 15 minutes

Cooking: 35 minutes



6 tamarillos, peeled and halved lengthways
2 eggs
1 teaspoon vanilla bean paste (or ½ teaspoon vanilla essence)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup milk
70g butter, room temperature
1 ½ cups self-raising flour
½ cup brown sugar
2 Tablespoons dark cane sugar (demerara sugar or you can use brown sugar)



Preheat oven to 170°C. Grease and line moulds or cups (you will need 6)

Sprinkle a little of the dark brown sugar in each mould and then place on top one half of the tamarillos (sliced side down), chop up the leftover tamarillo for the filling

Cream butter and brown sugar and then add the eggs and vanilla, beat until combined. Fold through the sifted flour, milk, cinnamon, nutmeg and gently stir through the left over tamarillo

Pour mixture into each mould on top of the sliced tamarillos

Create a Bain Marie using a deep oven-proof dish, place the puddings in. Add boiling water to the dish until the water reaches half way up the moulds sides then cover with damp baking paper

Bake for 35 minutes or until cooked through (skewer comes out clean)

Allow the puddings to cool slightly and then remove from moulds, serve while warm


NB: We served this with chia seeds and yoghurt sweetened with a little honey