This week, it’s all about a fresh and spring-like hot pud for you and the family to enjoy.
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, 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 traditional sponge based afters. The top has a soft fluffy texture and the bottom houses a 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.
This post will feature on Lucy Loves later this week.
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
- 6 passionfruit
- 2 lemons, juiced
- 3 eggs, separated
- 50g plain flour
- 250ml milk
- 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 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.