Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.