Great way to use feijoas, and nice as a loaf or can be heated for a pudding with appropriate sauce.
Also can be made in winter with feijoas that have been frozen when the glut is on - just scoop out and freeze in small bags.
This recipe came on Ruth Pretty's page in a newspaper, from Pauline Markham, so thanks to them for putting it out there.
Makes 1 loaf or 8 mini loaves
320g or 3 large feijoas, peeled and diced
1.5 cups loosely packed, coarsely chopped dates
¾ cup boiling water
1 cup sugar
70g butter
2 tbsp diced crystallised ginger (I don't put this in but just tsp ginger powder in with the flour)
1 egg, lightly beaten
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
Preheat oven to 180°C.
Lightly grease loaf tin (I just line it with baking paper)
In a pot: Feijoas, dates, water, sugar and butter. Stir and set over medium heat and bring to the boil. Reduce to simmer, 5mins. Add ginger if using.
Remove from heat and cool.
Add the egg and vanilla and stir to combine. Sift flour, baking powder and baking soda into the mixture and fold to combine.
Working quickly, put the mixture into the prepared loaf tin and into the preheated oven.
For full size loaf bake 50 - 55 minutes or until skewer comes out clean.
For mini loaves 12 - 15 mins or centres bounce back when prodded.
