Passion fruit self-saucing pudding recipe
Enjoy this season’s freshest passion fruit with this easy-bake, self-saucing pudding; juicy and tempting.
See method- Serves 6
- 15 mins to prepare and 30 mins to cook
- 319 calories / serving
Ingredients
- 75g unsalted butter, softened plus extra for greasing
- 185g (6 1/2oz) caster sugar
- 3 large eggs, separated
- 1 lemon, zested and juiced
- 60g self-raising flour
- 225ml (7 1.2fl oz) semi-skimmed milk
- 4 large, ripe passion fruit
- icing sugar, for dusting
Each serving contains
- Energy
- 1340kJ 319.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 0.2g
- Sugars
- 36g
of the Reference intake
Carbohydrate 45.1gProtein 5.8gFibre 1.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 1 litre (1 3/4pt) ovenproof dish with butter. Set aside.
- Using an electric whisk, beat the butter and sugar in a large mixing bowl, until well combined. Add the eggyolks, one at a time, followed by the lemon zest. Sift in the flour and continue mixing, until incorporated. Stir through the lemon juice, milk and passion fruit pulp. Leave to stand for a few minutes.
- Meanwhile, whisk the egg whites in a separate, dry bowl, until stiff peaks form. Gently fold the egg whites into the passion fruit mixture, until just combined.
- Pour the mixture into the prepared dish. Carefully transfer the pudding dish to a large roasting tin and fill with enough boiling water to cover the bottom one-third of the pudding dish. Bake for 30 minutes, or until the centre of the pudding is just cooked.
- Dust the pudding with icing sugar before spooning into bowls, making sure each serving gets a drizzle of the sauce from the bottom of the dish.
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