Passion fruit self-saucing pudding recipe

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Enjoy this season’s freshest passion fruit with this easy-bake, self-saucing pudding; juicy and tempting. See method

Ingredients

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

of the reference intake
Carbohydrate 45.1g Protein 5.8g Fibre 1.4g

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.