Monday, 30 September 2013

Passionfruit Pudding

"Life is uncertain.Eat desserts first."

It was a sheer delight to see one of the most exotic fruits fresh, straight from the farm because firstly,rarely you get to see fresh passion fruit here and secondly I was in the middle of never ending kids exams -almost a month!!

Passion fruit is both sweet and tangy with a distinct flavor which I just love it.Its quite versatile and can be used in many desserts and bakes.

This golden pudding is one of my most favorites. Its delicious,light and quite citrus-y. Easy to prepare as well.


  • Makes 6

    60 gms             butter, softened
    170 gms           caster sugar
    2 eggs             separated
    1 large lemon   rind finely grated,juiced
    1/2cup             passionfruit pulp
    240 ml             milk
    30 gms            flour

    Icing sugar, to serve


    Preheat oven to 180°C.

    Grease small six ramekins.Cream butter and sugar in a bowl until light and fluffy . Add egg yolks, one at a time, beating well after each addition.

    Stir in lemon rind, lemon juice, passion fruit pulp and milk. Sift flour over mixture and stir until combined.

    Using clean blades of the beater, beat egg whites in a bowl until soft peaks form. Fold into passion fruit mixture until just combined.

    Pour batter into ramekins.Place them in a baking pan with hot water covering halfway up sides of the ramekins.Bake, uncovered, for 45 minutes or until pudding is just firm on top and light golden.

    Remove ramekins from the baking pan and let it stand for 5 minutes.
    Dust pudding with icing sugar and serve.

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