Jammy tamarillo and apple pudding

Combine tart tamarillos with Granny Smith apples under a buttery sponge for the perfect pudding. It's so simple to make, and has the ideal mixture of sweet and tangy to create a dessert that everyone will love.

By Nici Wickes
  • 15 mins preparation
  • 45 mins cooking
  • Serves 2
  • Print


  • 6 tamarillos, halved and scooped
  • 1 large Granny Smith apple, peeled and quartered
  • 1/4 cup water
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 50 g butter
  • 2 tbsp caster sugar
  • 1 small egg
  • 2 tbsp almond flour
  • 1/4 cup plain flour
  • 1 scant tsp baking powder
  • Ice cream or cream, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    In a small to medium ovenproof dish, combine the fruit with water, brown sugar and cinnamon. Bake for 10-15 minutes or until piping hot.
  • 3
    While the fruit heats, cream the butter and sugar until light and fluffy, then beat in the egg. Stir in the dry ingredients and mix until it forms a smooth batter. Dollop the sponge mixture over the fruit and bake for 30 minutes or until the sponge is cooked through.
  • 4
    Serve with vanilla ice cream or cream.


Heating the fruit first ensures the sponge cooks relatively quickly and doesn't go soggy.

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