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My recipe

Passionfruit self-saucing pudding

Passionfruit self-saucing pudding

4-6 serves

  • 30g butter, softened
  • 80-100 g castor sugar (to taste)
  • 1 egg, separated
  • 30 g plain flour, sifted
  • 1 tsp lemon zest
  • 50 ml skim milk
  • 80 ml passionfruit pulp (fresh or frozen)
  • Preheat oven to 160C. Beat butter and sugar together. Add egg yolk and continue to beat until combined. Stir in flour and lemon zest and stir well.
  • Mix together milk and passionfruit pulp. Add to batter and mix well.
  • In a clean metal or glass bowl whisk the egg white to stiff peaks and fold through batter. Pour into 100-150-millilitre greased oven-proof dishes, place in a large baking tray, half filled with warm water, and bake a bain-marie for 25 minutes to 30 minutes, or until golden.