Special Tamarillo Pud
1 1/2 cups water
1 tbsp cornflour
4 large Tamarillos
4 oz sugar
1 tsp baking powder
2 eggs yolks
3 tsp sugar
2 tbsp milk
2 egg whites
Remove the skins from the Tamarillos by pouring boiling water over them and leave for one minute. Tip off the water and impale the Tamarillo on the fork and peel.
Slice the Tamarillos and cook until tender in the water and sugar.
Thicken with cornflour mixed with a little cold water.
Rub butter into flour and baking powder.
Beat sugar and egg yolks together. Mix into the flour mixture using the milk to make a light paste.
Line the sides and the base of a tin or pie dish with the shortcake.
Bake blind for 20 minutes at 180°C.
Remove from the oven and pour in the filling.
Beat egg whites until stiff and add the sugar beating well.
Spread over the top of the tart.
Return to the oven and cook for a further 10 minutes.
Tamarillo and Apple Crumble
1/2 cup flour
1/4 cup wholemeal flour
1/4 cup oats
1/2 cup brown sugar
2 tsp ground cinnamon
2 tbsp sunflower seeds
5 medium sized apples, peeled and sliced
4 Tamarillos, peeled and sliced
In a large bowl, combine the flour, oats, sugar and
spice. Rub in the butter until the mixture resembles fine breadcrumbs.
Add the sunflower seeds and mix well.
Grease a large shallow baking dish. Layer the fruit in the base. Sprinkle with 1 tbsp of extra sugar if desired.
Cover with the crumble mixture. Bake in a moderate oven for 40-50 minutes or until golden.
Tamarillo Sauce - a strong dark sauce
8kg tamarillos, peeled and sliced
2 large onions, sliced
1 kg apples, peeled and sliced
1 kg brown sugar
4 tbsp ground black pepper
2 tbsp allspice
1 tbsp cayenne pepper
2 tbsp cloves
Put all ingredients into a large preserving pan, bring
to the boil and boil for 4 hours. Stir from time to time to prevent sticking.
Put sauce through a colander, or process in a blender. Return to the pan and bring back to boiling point.
Bottle and seal.