Berry and tamarillo croissant pudding cake

Serve this decadent winter dessert with lashings of whipped cream.
Berry and tamarillo CROISSANT PUDDING CAKE


Berry and tamarillo jam


1.To make berry and tamarillo jam, score skin at the base of each tamarillo with a sharp knife; plunge into boiling water briefly then into iced water. Remove skin; reserve 3 tamarillos for pudding.
2.Chop each remaining tamarillo into 12 pieces; place in a small heavy-based saucepan. Add strawberries, sugar, rind, paste and star anise; cook, covered, over low heat, shaking pan occasionally for 5 minutes. Simmer, uncovered, a further 15 minutes or until mixture thickens.
3.Strain mixture through a fine sieve over a heatproof bowl. Return syrup to pan; simmer over medium heat until reduced by half. Combine reduced syrup with fruit; cool.
4.Preheat oven to 160°C/325°F. Line base and side of a 24cm (9½-inch) springform pan with one piece of extra wide foil, taking care not to tear foil. Line base only with baking paper; grease whole pan well.
5.Place croissant pieces, torn-side up, in pan; spoon threequarters of the jam on croissants. Cut reserved tamarillo into thin wedges; place two-thirds of the slices between croissant pieces. Top with raspberries.
6.Add remaining tamarillo wedges to jam; stir to combine. Refrigerate until needed.
7.Whisk cream, milk, caster sugar, eggs and paste in a large bowl until combined. Slowly pour custard over croissant and fruit; gently shake pan to ensure custard is evenly distributed.
8.Place pan on an oven tray; bake for 1½ hours or until golden and just set (custard should still wobble as it will set further on standing). Sprinkle with demerara sugar; stand in pan for 30 minutes. Serve pudding cake warm or at room temperature, topped with remaining jam and, if you like, whipped cream

Lining the cake pan with a layer of foil will keep it ‘water-tight’ during cooking. Do-ahead: the jam can be made a day ahead. Store in an airtight container in the fridge. The pudding is best made on the day.


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