Category Archives: Tamarillo

Rhubarb & Tamarillo Bread & Butter Pudding

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I’ve been intrigued by bread & butter pudding lately. It’s not something I grew up with so I’ve been trying different recipes to work out how it’s supposed to taste. After a couple of pleasant but unspectacular puddings, I think I’ve found the winner.

I really liked the hot tamarillos in the second pudding attempt, so kept them in but paired them with rhubarb this time. Mmmm. And finally the stars aligned and I got the custard to pudding ratio right. It was the dawning of the age of aquarius, age of aquariuuuuuuuuuuuuuuuus. Aquarius.

Rhubarb & Tamarillo Bread and Butter Pudding
Serves 4

1 bunch rhubarb, trimmed and chopped into 5 cm lengths
4-5 tamarillos, quartered
1-2 Tbsp balsamic vinegar
2-3 Tbsp brown sugar
4-6 slices of fruit bread*
raspberry jam
3 eggs
3 Tbsp caster sugar
1 cup trim milk
icing sugar, to dust
ice cream and/or custard, to serve

*I tried different kinds of fruit bread in all these puddings, including homemade, and Bürgen was the nicest

Preheat oven to 200°(c). Place the rhubarb and tamarillo in lined baking or roasting pans (I used separate brownie tins). Splash the rhubarb with a tablespoon or two of cold water, and drizzle the balsamic vinegar over the tamarillos. Sprinkle both tins with brown sugar and bake until tender (about 10-15 minutes, I think). Leave to cool slightly.

Meanwhile, spread the fruit bread with raspberry jam (one side only), and cut the slices diagonally into quarters. Lightly spray a ceramic baking dish with non-stick spray, and layer half the bread quarters in the bottom of the dish, jam side up. Set aside.

When the tamarillos are cool enough to handle, slip their skins off (should just slide off easily, like capsicums). Layer the tamarillo and rhubarb over the bread. I only used about two thirds of the fruit in the pudding, but didn’t decrease the quantities in the ingredients list above, because you need to put the leftover fruit in a covered container in your fridge, and then you need to eat it on your breakfast cereal or porridge for tomorrow and maybe the next day if there’s enough. Need.

Layer the remaining bread quarters on the top of the pudding, jam side down, so you have a big jammy fruity sandwich.

In a new bowl, whisk together the eggs and caster sugar until frothy, then whisk in the milk. Pour this over the pudding and let it soak in for 5-10 minutes. Then bake at 160° for 30-35 minutes until firm and golden. Sprinkle with icing sugar and serve warm/hot with custard or ice cream.

This is also my entry for this month’s Sweet NZ, which Alessandra Zecchini is hosting. Yum! Looking forward to seeing what other bloggers have been making.

Bread and Butter Pudding – Mach II

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I felt my last bread and butter pudding was yummy, but had too much custard mixture. So this week I tried again, using less custard mixture, and different fruit. I’d definitely repeat the hot nectarine and tamarillo filling, but this time the pudding had too little custard! What am I, Goldilocks?

Hopefully Mach III will be the ultimate.

Meantime, here’s Grilled Fruit Bread and Butter Pudding. For four serves, you need -

4-6 slices fruit bread
apricot jam or marmalade, to spread
fruit for grilling – stone fruit works best
a little brown sugar and balsamic vinegar
2 eggs
2-3 Tbsp caster sugar
150ml evaporated milk
custard, to serve

I know nectarines aren’t in season at the moment. But the ones imported from the US are really cheap. They’re NOT nice to eat - I find them floury and yucky - but if you cook them up, they’re good dessert fare. I sliced up 3 nectarines and 2 tamarillos, sprinkled with brown sugar, splashed with balsamic and grilled for a few minutes until they were hot and softened.

Spread the fruit bread with jam. Put half the slices in the bottom of a ceramic baking dish, jam side up (cut them to fit). Place the grilled fruit over the bread, and cover with the remaining bread (jam side down this time).

The custard mixture is adapted from a Healthy Food Guide recipe. Whisk the eggs and sugar together well, add the milk and whisk again. Pour this over the pudding and bake for 30-35 minutes at 160. When it’s done, the bread on top will feel firm and there won’t be any runny egg mixture racing around. Sprinkle with icing sugar, and serve with custard.

Watch this space for Mach III.