Passionfruit self-saucing pudding

Written By Westridge Fruit & Vegetables .

Perfect for entertaining or just a cozy night in, this much-loved winter dessert gets a passionfruit twist.

INGREDIENTS

  • 180g (3/4 cup) white sugar

  • 50g (1/3 cup) self-raising flour

  • 250ml (1 cup) milk

  • 60g butter, melted, cooled

  • 3 eggs, separated

  • 80ml (1/3 cup) passionfruit pulp, plus extra to serve

  • 1 tsp vanilla extract

  • Icing sugar, to dust

  • Whipped cream, to serve

METHOD

Step 1 - Preheat oven to 180C/160C fan forced. Grease a 1.5L (6 cup) soufflé dish.

Step 2 - Whisk together the sugar and flour. Make a well in the centre. Add the milk, butter, yolks, 80 ml passionfruit pulp and vanilla extract. Whisk to combine.

Step 3 - Use electric beaters to whisk the egg whites until firm peaks form. Fold through the batter. Pour into the prepared soufflé dish. Place the soufflé dish into a deep roasting pan.

Step 4 - Pour enough boiling water into the roasting pan to reach halfway up side of the soufflé dish. Bake for 40 minutes or until the top feels firm. Set aside for 5 minutes. Serve, dusted with icing sugar, with cream and extra passionfruit pulp.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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