Continuing on my sweet theme, this is a twist on the classic Lemon Delicious Pudding – which may just be the original self-saucing pudding.
I also thought it was long overdue that I include a passionfruit recipe on my blog. I will admit that these puddings won’t necessarily win any beauty contests, as my pudding cooked the passionfruit seeds rose to the top and I ended up with a spotty looking top. They do taste delicious however, and you can always improve the presentation by dusting the top with icing-sugar when you are ready to serve.
If you would like a quick lesson on beating egg whites, the Bakingsheet blog gives a comprehensive rundown.
* This recipe was inspired by a Lemon Delicious Pudding recipe by Stephanie Alexander that appears in her book The Cook’s Companion. I have modified and adapted it to come up with the below reincarnation.
- 60g butter
- 1 cup of sugar
- 2 eggs, separated
- 3 tablespoons self-raising flour
- 1/2 teaspoon baking powder
- 1 1/2 cups of milk
- 6 passionfruit
- Extra butter for greasing
- Heat oven to 180°C and boil a kettle full of water.
- Grease 6 ramekins with butter.
- Add the butter and sugar to food processor. Process until mixed.
- Add the egg yolks and process until mixed.
- Add the flour and baking powder and process until mixed.
- Add the milk and process until mixed. You will end up with quite a runny batter.
- In a separate bowl, whisk the egg whites until until soft peaks.
- Pour the batter into the egg whites, and the passionfruit pulp and gently stir to combine.
- Place the ramekins in a deep dish that will become their water bath or bain-marie. Pour the batter into the greased ramekin dishes.
- Place the deep dish with its ramekins in the oven. Pour in the water from the kettle until half way up the side of the ramekins – the water should be hot but not freshly boiled if you are using glass ramekins, because the sudden change in temperature may cause the glass to crack.
- Cook in the oven for approximately 1 hour or until golden brown on the top. You still want a sauce under the cake layer.
- Remove dish from oven and remove ramekins from the hot water, allow to cool a little if you can stand to wait. Serve while the puddings are still warm, delicious dusted with icing-sugar and served with thick cream or ice-cream. Enjoy.
What is your favourite hot pudding recipe? Has this post inspired any new ideas?