passion fruit and coconut delicious pudding

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.  The winter flush of passion fruit are still fabulous, even as we head into an unseasonably balmy weekend, and 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 will absorb the sauce, becoming more mousse like over time. If coconut is not your jam, just sub it for extra milk.

passion fruit delicious pudding

serves 8

80g butter, at room temperature, plus extra for greasing

320g caster sugar

100ml passion fruit juice, from approximately 6-8 passion fruit

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

• preheat your oven to 180ºC (160ºC fan)

• fill a kettle with water, set aside

• grease a 1.5 litre baking dish, place it inside a larger baking dish or roasting tray, set aside

• in the bowl of a stand mixer fitted with the paddle, a hand held mixer will work well too, beat the butter and sugar on medium speed until well combined and the colour has lightened

• add the egg yolks one at a time, beating well after each, scraping the bowl with a spatula as you go

• 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

• in a clean bowl, whisk the egg whites to firm peaks, tip them onto the batter and gently fold through using a whisk or large metal spoon

• 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

• 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

• leftovers are good for 3 days, store covered in the fridge, and reheat to serve

This recipe is one of a series I'm developing with Harris Farm Markets a fabulous family owned and run fruit, vegetable and grocery business here in Australia, their stores are a treasure trove of beautiful produce!