Passionfruit pudding

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.

Passionfruit Pudding

Serves 6

* 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


  1. Heat oven to 180°C and boil a kettle full of water.
  2. Grease 6 ramekins with butter.
  3. Add the butter and sugar to food processor. Process until mixed.
  4. Add the egg yolks and process until mixed.
  5. Add the flour and baking powder and process until mixed.
  6. Add the milk and process until mixed. You will end up with quite a runny batter.
  7. In a separate bowl, whisk the egg whites until until soft peaks.
  8. Pour the batter into the egg whites, and the passionfruit pulp and gently stir to combine.
  9. Place the ramekins in a deep dish that will become their water bath or bain-marie. Pour the batter into the greased ramekin dishes.
  10. 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.
  11. Cook in the oven for approximately 1 hour or until golden brown on the top. You still want a sauce under the cake layer.
  12. 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?


1 Comment

Filed under Baking, Passionfruit, Pudding, Recipes, Sweet, Vegetarian

One response to “Passionfruit pudding

  1. I love delicious puddings, with the souffle-like airy top and custardy bottom. Should definitely try it with passionfruit! Recently I made an orange and lime one, I was too lazy to blog about it but it was certainly delicious.

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