Passionfruit self-saucing pudding

Passionfruit Photo: Quentin Jones

Passionfruits are native to Brazil but are now grown in abundance in Australia and are available all year. Fruit can be round to oval and range from purple to yellow in colour. Choose fruits that feel heavy for their size but are not necessarily wrinkly. Store in a plastic bag to stop them drying out and keep in the fridge for up to a month. Passionfruit pulp freezes well.


60g butter, softened

160g castor sugar

2 eggs, separated

50g plain flour, sifted

Zest and juice of 1 lemon


3 large passionfruit, pulped


Preheat oven to 160C. Beat butter and sugar together. Add egg yolks one at a time, beating well after each addition. Stir in flour, lemon zest and juice. Add milk to passionfruit pulp to make one cup.

Add to batter and mix well. Whisk egg whites to stiff peaks and fold through batter. Pour into four 200-millilitre greased oven-proof dishes, place in a water bath and bake for 25 minutes to 30 minutes, or until golden.