Feijoa puligi
(pronounced pulleengee)

Dry ingredients
4 cups flour
1 1/2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons baking powder
1/2 cup brown sugar
1/2 cup white sugar

Wet ingredients
12 feijoa pulps
2 eggs
1 cup oil
1 teaspoon vanilla
3/4 cup of water
Caramel
1 cup brown sugar, to burn
1/4 cup of water
1 1/2 cups of coconut cream

 Method

• Pre heat the oven to 180 deg Celsius
• Grease two loaf tins with butter and dust with flour (ridding the excess flour)
To make the caramel
• Put the water and the brown sugar in a sauce pan and simmer until the sugar starts to burn a little (about 20 minutes )
• Add the coconut cream slowly as you stir with a wooden spoon
• It should form a creamy caramel sauce.
• Cool the mixture down

Puddin’ it all together

• In one big bowl, place all the dry ingredients and mix well
• In another big bowl place the wet ingredients and mix well
• Add the caramel to the wet ingredients and mix well
• Add wet ingredients to the dry ingredients and mix well
• Pour equal amounts in to the loaf tins and bake for about 45 minutes, checking at 35 minutes
• When cooked turn out onto a cooling rack and cool ever so slightly. Then serve with custard and ice cream

Enjoy and sweet dreams!

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