Name: Passion fruit self-saucing pudding
Total time: 1 h
Yield: Serves 4
Ingredients: 50g butter; 200g golden caster sugar; 6 passion fruit, halved; 2 lemons, juiced; 3 eggs, separated; 50g plain flour, sifted; 250ml milk; for dusting icing sugar; to serve double cream; 100g golden caster sugar; 4 passion fruit

Ingredients

50g butter
200g golden caster sugar
6 passion fruit, halved
2 lemons, juiced
3 eggs, separated
50g plain flour, sifted
250ml milk
for dusting icing sugar
to serve double cream

SYRUP

100g golden caster sugar
4 passion fruit

Method

STEP 1
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.
STEP 2
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.
STEP 3
Scoop the pulp from the passion fruits and push through a sieve leaving behind the seeds.
STEP 4
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.
STEP 5
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