serves 8

 If you’re familiar with the classic lemon delicious pudding, you know where I’m going with this, a raft of fluffy sponge floating in a tangy sauce that’s a kind of custard/curd hybrid. Passion fruit are in their winter flush right now, it might but chilly outside, but this pudding is literally sunshine in a bowl. A neat trick for juicing your passion fruit, scoop the flesh into a food processor, give it a quick blitz, then push it through a sieve. The pudding is baked in a water bath so it’s super tender, leftovers are still good reheated, the sponge absorbs some of the sauce becoming more mousse like over time. If coconut is not your jam, just sub it for extra regular milk!

 INGREDIENTS:

• 80g butter, at room temperature
• 320g caster sugar
• 100ml passionfruit juice, from between 6 and 8 passionfruit
• 35ml freshly squeezed lime juice
• 4 jumbo eggs, separated (150g whites 70g yolks)
• 70g self-raising flour
• 270ml can light coconut milk
• 230ml milk
• Icing sugar for dusting
• Cream and/or ice cream to serve

 METHOD:

1. preheat your oven to 180ºC (160ºC fan)
2. fill a kettle with water, set aside
3. grease a 1.5 litre baking dish, place it inside a larger dish or roasting tray, set aside
4. in the bowl of a stand mixer, a hand held mixer will work well too, beat the butter and sugar on medium speed until well combined and has lightened in colour
5. add the egg yolks one at time, beating well after each, scraping the bowl with a spatula as you go
6. add the flour, mix until just combined, then with the mixer on low, slowly add the milk and coconut milk, finally stir through the passion fruit juice and lime, put the kettle on to boil
7. in a clean bowl, whisk the egg whites to firm peaks, tip them onto the batter and gently fold through with a whisk or large metal spoon
8. pour the batter into the baking dish, add the boiling water to the roasting pan, you want it to come half way up the side of your baking dish, carefully transfer to the oven, bake for 40-45 minutes until puffed and golden
9. leave to cool for 5 minutes, dust with icing sugar and serve immediately with your choice of pouring cream, whipped cream (yes please!) or ice cream
10. leftovers are good for 3 days, store covered in the fridge, and reheat to serve

Sally aka Simmer and Boyle is a recipe developer, food stylist, photographer, and somewhat infrequent blogger. Originally from the UK, she now lives in Sydney with her family, her beautiful wheaten terrier, and far too many houseplants! Sally loves to cook and share images of her efforts on Instagram @simmerandboyle and recipes on her blog at www.simmerandboyle.com, be prepared for cake, there’s lots of cake…