BAMBINELLA HONEY PUDDING

The bambinella fruit is a special variety of pear originally grown in Malta. They are much smaller in size and crispier in texture, and are now also cultivated in other parts of the world including Australia and the United Kingdom.

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Image credit: Marlene Zammit

Our bambinella trees on the farm in Australia surrounded our home, and I loved it when the fruit was ready to be picked. Our only problem was fruit bats, who’d always get their fair share first. In fairness to the fruit bats, they still left us some bambinella fruit to enjoy.

These fruit are usually just eaten in their natural state, but you can use them in so many ways, including in cakes and many other types of desserts. I recently developed this bambinella honey pudding, which is a very moist and softly textured dessert that I’ve complemented with macadamia nuts, thyme and honey. Macadamia nuts and thyme go wonderfully with honey and bambinellas, or indeed regular pears. Macadamia nuts are also indigenous to Australia, so I thought it would be perfect to combine my Australian and Maltese background in this pudding. Thyme and honey are of course also produced and grown in Malta. Enjoy this pudding with cream or crème fraîche.

 

bambinella-pudding

Image credit: Marlene Zammit

 

Bambinella Honey Pudding

Ingredients:

6 bambinellas, chopped and cored
250gr flour
2 teaspoons bicarbonate soda
Pinch of salt
50gr macadamia nuts, chopped
2 teaspoons fresh thyme leaves
8 bambinellas diced and cored, and 3 bambinellas halved and cored
2 eggs, beaten
250gr yoghurt
200gr honey
60ml olive oil

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Image credit: Marlene Zammit

 

Method:

#1. Place the 6 chopped bambinellas in a small pot with enough water to cover them.

#2. Simmer for about twenty minutes, and then puree with a hand blender. Leave aside to cool.

#3. Sift the flour, bicarbonate soda and salt in a large bowl and leave aside.

#4. Preheat the oven to 180℃ and grease and flour a medium sized cake tin or bunt tin.

#5. In another bowl, mix the remaining ingredients. Add in the bambinella puree.

#6. Slowly mix the wet ingredients into the flour mixture.

#7. Pour into your cake tin and place in the oven.

#8. Bake for 45 minutes or until a skewer comes out clean.

#9. Allow to cool and serve with cream or crème fraîche, fresh bambinellas and thyme leaves.