2 starfruit (carambola). I finely chopped and the other sliced
2 tablespoons demerara sugar
3 tablespoons dark rum
1 teaspoon Caribbean mixed essence
450 ml milk
300 ml double cream
2 eggs plus 2 egg yolks
60g caster sugar
175g dried mixed fruit
2 teaspoons vanilla extract
1 teaspoon mixed spice
60g unsalted butter softened
6 slices of stale white bread
Pre heat the oven to 180c ( 370F/ Gas 4 ). Put the chopped starfruit in a small saucepan and add 1 tablespoon of the demerara sugar, 2 tablespoons of the dark rum and the mixed essence. Bring to the boil, reduce the heat and simmer for 15 minutes. Set aside and cool. Pour the milk and the cream into a deep, greased baking dish . Add the eggs and egg yolks and whisk until well combined. Then add the caster sugar , mixed fruit , vanilla extract, mixed spice and whisk together.Pour the cooled stewed fruit and it’s cooking liquor into the baking dish and mix well.
Butter the bread on both sides and cut into triangles. Arrange the bread over the dish with edges overlapping. Push the bread down into the mixture so it is well soaked. Arrange the sliced starfruit decoratively between the slices of bread .Sprinkle the top the remaining demerara sugar and bake for thirty minutes until lightly golden.
For the glaze, melt the guava jelly in a pan with the remaining rum. With a pastry brush spread the jelly evenly over the top of the pudding . Return to the oven and bake for a further 20 minutes, until golden brown and firm to the touch.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.