Passionfruit Self-Saucing Pudding
1 1/2 cups self-raising flour (205 g)
1/4 cup almond meal (25 g)
1/4 tsp salt
1/2 cup granulated sugar (100 g)
1/2 cup milk (125 ml)
1/4 cup butter, melted and cooled (60 g)
1 egg, lightly whisked
For sauce 1/2 cup passionfruit pulp (7 – 8 fresh passionfruit)
1/2 cup orange juice (125 ml)
1 cup boiling water (250 ml)
1/4 cup brown sugar, lightly packed (60 g)
To serve Extra passionfruit
Cream, ice cream or custard
Preheat oven to 180°C. Lightly coat a 2 ltr baking dish with cooking oil spray and place on a rimmed oven tray.
Stir flour, almond meal, salt and sugar in a medium bowl. Make a well in the centre, add milk, butter, and egg, and stir to combine. Spoon batter into prepared dish and spread into a thin layer.
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.
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.
Credit: Australian Passionfruit – www.aussiepassionfruit.com.au