Passion Fruit Self Saucing Pudding Recipes
17 BEST PASSION FRUIT DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a passion fruit treat in 30 minutes or less!
Nutrition Facts :
PASSION FRUIT & LEMON SELF-SAUCING PUDDING
Think sponge pudding is for winter? Think again: here, we give it a tropical upgrade. Nothing screams summer like the flavours of passion fruit and lemon
Provided by Liberty Mendez
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.
- For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 416 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
PASSION FRUIT SELF-SAUCING PUDDING
You LOVED our lemon self-saucing pudding. So what will you think of our passion fruit self-saucing pudding? It's such a rewarding bake, and one that all the family will want seconds of. What could be better after dinner treat than a tangy sweet syrup - complete with pulp and seeds from fresh passion fruits?
Provided by olivemagazine
Categories Dessert
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- To make the syrup scoop the pulp and seeds from the passion fruit and put in a small pan with the sugar and 100ml water. Bring to a simmer and cook for 10 minutes. Pour into a bowl and cool.
- Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter and sugar until they are pale and creamy in a food processor or with electric beaters.
- Scoop the pulp from the passion fruits and push through a sieve leaving behind the seeds.
- Add the pulp, lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey passionfruit curd below.
- Remove the dish from the tray, dust with icing sugar and serve hot, with the passion fruit syrup and some cream if you like. Click here to try our lemon self-saucing pudding recipe
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- Preheat the oven to 180°C, fan 160°C, gas 4. Butter an ovenproof dish (about 20cm base diameter) and boil a kettle.
- Beat the butter, sugar and lemon zest until pale (it won’t become creamy as there’s less fat than sugar). Add the egg yolks one at a time, then beat in the lemon juice, passionfruit and milk in turn. Sift in the flour and mix – it will be quite a liquid batter.
- Beat the egg whites in a separate bowl with clean whisks, to soft peak stage. Fold into the batter until evenly smooth. Pour into the baking dish and sit the dish in a roasting tin. Transfer to the oven, then carefully add boiling water to come about halfway up the outside of the dish. Bake for 45 minutes. The pudding will be slightly risen, puffy and golden brown, and have separated into a spongey layer on top with a sauce below. Don’t overbake it, or the sauce will disappear. Serve warm, dusted with icing sugar and with a drizzle of cream if you wish.
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- Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
- Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
- Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don’t worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
- Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
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- Heat oven to 350 Deg F ( 180c) and generously butter a 2 qt baking pan, 9-10 inch round cake pan or other glass or ceramic baking dish similar size.
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For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.
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