TAMARILLO WINTER PUDDING
For any reader who is a fan of Summer Pudding, a dessert made with white bread, berries and sugar, here is the winter alternative. Serve with lashings of whipped cream.
1 kg tamarillos
210g (1 cup) up to 315g (1+1/2 cups) castor sugar
1 loaf of brioche bread (or about half-loaf white sandwich bread)
- To remove skins from tamarillos: Use a small sharp knife to form a cross in the base of the tamarillo. Bring a large pot of water to a rolling boil. Drop tamarillos into water for 1-3 minutes (depending on ripeness) till skin splits. Refresh under cold water and skin should lift off. Discard skin.
- Slice tamarillos and place into a wide saucepan or a frypan. Place saucepan over a low heat and sprinkle fruit with 1 cup castor sugar. Stir but don't squash the fruit. Taste and add sugar till fruit reaches your desired level of sweetness. Simmer fruit for 7 minutes or till juices begin to come out of fruit.
- Cut crusts off bread and cut bread into wedge shapes. Line a pudding basin or bowl with bread. Fill in any chinks with bread.
- Spoon fruit into bread-lined bowl. Place bread on top of fruit like a lid. Spoon some juice over bread lid. Reserve any juice.
- Cover bowl with plastic wrap and place a plate on top of the dessert, weighted down. A can of baked beans is good for this.
- Leave in refrigerator overnight or for up to two days.
- Slide a knife blade between basin and pudding and invert onto a serving plate.
- With reserved juice touch up pudding in any places which are pale.
- Slice into portions to serve.