Passionfruit Saucy Pudding Recipe
Even though it’s warmed up a touch, there’s always time for a hot pudding on your dinner table. Especially one which has a bit of springlike freshness to it. This Passionfruit Saucy Pudding is one of those clever dishes which fashions itself into a spongy top and a soft curdlike bottom. This isn’t a heavy winter creation, this is a light zesty affair perfect for the extremely late but incredibly welcome spring.
Puddings are often the bain of my life. ‘What’s for pudding’ is a well trodden path in our house and is mostly met with a Greek yoghurt and honey type of response. Weekends and dinner parties call for a bit more effort though frankly, so if you do have an extra 15 minutes prep time, this Passionfruit Saucy Pudding is the man or woman for the job. There is a bit of separating, whisking and beating involved, but if you are armed with as many kitchen appliances as I am, this won’t take you long. This light and airy pud is laced with both passionfruit and lemon so it has zing and none of the stodge of a traditional sponge based afters. The top has a soft fluffy texture and the bottom houses passionfruit and lemon sauciness. Even if you forget to add the milk until it’s in the baking dish *who in God’s name would be stupid enough to do that* it is still divine. It is with huge thanks to Olive Magazine for the inspiration for this spring treat.
I love Greek yoghurt and honey, but it gets a bit boring everyday and isn’t hugely impressive if you have guests. This Passionfruit Saucy Pudding is simple, but impressive and more importantly, tastes bloody lovely. Especially with the obligatory litre of double cream, what’s not to love.
I can’t explain how much I love the sweet and sour taste of passionfruit, it’s one of my favourite fruits. They are a bit of a bugger to prepare, but it’s so worth the bit of seed sieving you need to extract the maximum passionfruit fragrance.
Make a start on this dish by buttering your chosen baking dish, use a round soufflé style dish or a square affair, and by pre heating the oven to around 160 degrees fan assisted. Next, either in your food processor *lazy* or a bowl with a wooden spoon *ballsy* beat the Stork or soft butter and caster sugar together until lighter in colour and texture.
Now, separate the eggs. No real drama here, I always just use my hands to do this, no need for another useless egg separating gadget.
Pop these to one side while you sieve the passionfruit to remove the seeds and juice the 2 lemons.
Now, to the butter and sugar add the egg yolks and blend. Then the flour, and mix well.
Next into the mix is the passionfruit and lemon juices and finally the milk, until you have a smooth batter. Don’t forget the milk and have to add it later *who would do that?*
Beat the eggs whites until they are firm but not too stiff, then fold this into the zesty batter. Don’t over mix, you don’t want to lose the air from the whites.
Scrape your batter into your chosen dish then place the dish into a larger baking tray. Pour a kettle of just boiled water around your pudding so the water reaches around half way up the dish.
Place this into your pre heated oven for 45 to 50 minutes or until the pud is golden, firm to the touch but with a saucy bottom *oh come on*.
Remove the pudding from it’s water bath and serve it beautifully hot, dusted with icing sugar, with lashes of double cream. Hoover up bowl, upon bowl of this fresh tasting treat.
I love passionfruit, so fresh, slightly sweet and sour. And regardless of the fact it’s over 20 degrees now *for the moment*, there is always time for a hot pudding. A hot pudding’s for life, not just for winter.
Passionfruit Saucy Pudding Recipe
Serves 4 to 6
You will need a food processor or hand mixer and a soufflé dish or an 8inch square baking dish.
50g soft butter or Stork
200g caster sugar
2 lemons, juiced
3 eggs, separated
50g plain flour
Icing sugar for dusting and double cream to serve
Butter the baking dish and pre heat your oven to around 160 degrees fan assisted.
In a stand mixer or bowl with a wooden spoon, beat the soft butter or Stork and sugar until lighter in colour and texture. Take the passionfruit, halve them then scrape out the juice, pulp and seeds into a sieve and push through until just the seeds are left. Juice the two lemons. Separate the three eggs into whites and yolks.
To the butter and sugar add the lemon juice, passionfruit pulp and mix, egg yolks then mix again, flour then mix again then finally the milk until you have a smooth batter.
Whisk the eggs whites until stiff then fold gently into the rest of the mixture, being careful not to lose all the air from the egg whites.
Scrape into your buttered dish then put the dish into a baking tray. Pour a hot kettle of water into the baking tray so it comes up to around half way up the pudding dish. Place into your pre heated oven for 45 to 50 minutes or until golden, firm to the touch and with a sort of curdy custardy layer on the bottom.
Remove the dish from the tray of water and serve hot, with lashings of double cream.