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Passionfruit Puddle Pudding

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Puddle pudding is I believe, an English term and means "A pudding that, after baking, separates into a flavoured sponge with a custard-type sauce around".

Another way I would describe it is a self saucing pudding. In any case, passionfruit puddle pudding is delicious.

Mixing the tartness of several passionfruits with the sweetness of cake, this is a dessert well worth the effort of making.

Eat is as a cake, warm as a dessert or just as a snack, it is delicious smothered in double or clotted cream.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 4 - 6 servings

1 cup self raising flour
¾ cup coconut sugar
½ cup coconut
2/3 cup milk
1 egg
2 passionfruit, flesh etc scooped out
80 g butter, melted
Icing sugar (optional) to serve

For the sauce
3 tsp cornflour
Less than ½ cup caster sugar
3 oranges, juiced
4 passionfruit, flesh scooped out
125 ml boiling water

Preheat the oven to 190°/170° fan forced, and grease a 20 cm ovenproof dish (or 6 cup) - I used Corning Ware.

Put the flour, coconut and coconut sugar in a bowl and mix.

In another bowl put the egg, milk and pulp and whisk to combine, Stir in the melted butter.


Add this wet mixture to the dry ingredients and stir until combined.

Put this into the prepared ovenproof dish, and smooth over the top.

For the sauce
Combine the sugar and cornflour in a bowl, and sprinkle this over the pudding in the ovenproof dish.


Put the orange juice, passionfruit and boiling water into a jug.

This should be about 1½ cups and if it is not enough, add a bit more boiling water.

Pour this mixture over the pudding, taking care not to disturb the topping too much.


Put it on a flat baking tray and bake for about 50 minutes or until it is firm in the middle.

Remove from the oven.

Dust with icing sugar if desired, and serve with double cream.


#Afternoon tea
#Puddle pudding
#Self saucing pudding
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