Passionfruit self-saucing pudding

We’re in the middle of a passionfruit glut right now, which means our stores are overflowing with the delightfully zesty and sweet tropical fruit. While nothing quite beats a fresh passionfruit picked from the paddock, cracked open with your hands and eaten straight, you can also squeeze them over yoghurt, combine them with some finely diced red chilli for a fresh salad dressing or even add them to a sticky barbecue sauce on slow-cooked pork.

“Personally, when there’s plenty of passionfruit available, I love freezing the pulp,” says Jane Richter, Vice President of Passionfruit Australia and grower in Queensland’s Glasshouse Mountains. “You simply crack open the fruit, pour it into ice cube trays and freeze. Then pop it out whenever you’re ready to add a splash of passion to your favourite dish!”

For a sweet passionfruity treat that’s easy to make but is sure to raise a smile when you serve it up, try this self-saucing pudding. It’s ready in a flash, and is also the ideal way to bring a touch of summer to those cold winter evenings.

Passionfruit self-saucing pudding

Serves 6-8
Prep time 10 mins
Cook time 30 mins

You’ll need:

1½ cups self-raising flour
¼ cup almond meal
¼ tsp salt
½ cup granulated sugar
½ cup milk
¼ cup butter, melted and cooled
1 egg, lightly whisked

For the sauce:

½ cup passionfruit pulp (7-8 fresh passionfruit)
½ cup orange juice
1 cup boiling water
¼ cup brown sugar, lightly packed

To serve:

Extra passionfruit
Cream, ice cream or custard

Method:

1. Preheat oven to 180°C. Lightly coat a 2-litre baking dish with cooking oil spray and place on a rimmed oven tray.

2. Stir flour, almond meal, salt and sugar in a bowl. Make a well in the centre, add milk, butter and egg, stir to combine. Spoon batter into prepared dish, spread into a thin layer.

3. Stir passionfruit pulp, orange juice, boiling water and brown sugar in a jug. Pour liquid over a large spoon so the liquid floats on top of the batter. Do not stir.

4. Bake 30-35 minutes until pudding is golden on top and firm to the touch in the centre. Serve warm with extra passionfruit and cream, custard or ice cream, if desired.

Recipe courtesy of Australian Passionfruit