What’s in Season? Tamarillo

Whether you like yours grilled, poached or simply as nature intended, tangy tamarillos are sure to tantalise your taste buds!

Ripe for the picking in August, tamarillos are an exotic addition to winter salads, desserts, baking and for a little extra tang and bite.

Spice up your winter dessert collection with this decadent Tamarillo Steamed Pudding from 5 A Day Charitable Trust.

Tamarillo Steamed Pudding

Serves: 6 to 8   |     Preparation: 15 minutes     |     Cooking: 35 minutes

  • 6 tamarillos, peeled and halved lengthways
  • 2 eggs
  • 1 teaspoon vanilla bean paste (or ½ teaspoon vanilla essence)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup milk
  • 70g butter, room temperature
  • 1 ½ cups self-raising flour
  • ½ cup brown sugar
  • 2 Tablespoons dark cane sugar (demerara sugar or you can use brown sugar)


1. Preheat oven to 170°C. Grease and line moulds or cups (you will need 6)

2. Sprinkle a little of the dark brown sugar in each mould and then place on top one half of the tamarillos (sliced side down), chop up the leftover tamarillo for the filling

3. Cream butter and brown sugar and then add the eggs and vanilla, beat until combined. Fold through the sifted flour, milk, cinnamon, nutmeg and gently stir through the left over tamarillo

4. Pour mixture into each mould on top of the sliced tamarillos

5. Create a bain marie using a deep oven-proof dish, place the puddings in. Add boiling water to the dish until the water reaches half way up the moulds sides then cover with damp baking paper

6. Bake for 35 minutes or until cooked through (skewer comes out clean)

7. Allow the puddings to cool slightly and then remove from moulds, serve while warm

Recipes courtesy of 5+ A Day. Search @5adaynz on social media and like them for fresh inspiration & recipes.