Passionfruit Saucing Pudding Recipes

PASSIONFRUIT SELF-SAUCING PUDDINGS

Steps:

• Grease eight small ovenproof dishes (1-cup capacity).
• Beat chopped butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Transfer to a bowl.
• Stir in milk and flour. Stir in juice and pulp.
• Beat egg whites in a clean, small bowl with an electric mixer until firm peaks form. Gently fold into passionfruit mixture.
• Divide among prepared dishes. Place in a large roasting pan. Pour enough boiling water into pan to come halfway up sides of dishes.
• Cook in a moderate oven (180C) for 40 minutes, or until puddings feel firm on top and lightly golden. Remove dishes from pan. Stand for 5 minutes.
• Serve dusted with icing sugar and cream.

PASSION FRUIT SELF-SAUCING PUDDING

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

PASSION FRUIT & LEMON SELF-SAUCING PUDDING

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.