Lemon & passionfruit self-saucing pudding
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Lemon & passionfruit self-saucing pudding
Citrus is at its best in winter. Lemon and passionfruit complement one another in this comforting pud, which magically separates into two layers as it cooks
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
342Kcal
Fat
15gr
Saturates
8gr
Carbs
43gr
Sugars
34gr
Fibre
1gr
Protein
7gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g soft butter, plus extra to grease
- 175g caster sugar
- zest and juice of 2 large lemons
- 3 large eggs, separated
- 3 passionfruit, seeds and pulp scooped out
- 250ml whole milk
- 75g plain flour
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Butter an ovenproof dish (about 20cm base diameter) and boil a kettle.
- Beat the butter, sugar and lemon zest until pale (it won’t become creamy as there’s less fat than sugar). Add the egg yolks one at a time, then beat in the lemon juice, passionfruit and milk in turn. Sift in the flour and mix – it will be quite a liquid batter.
- Beat the egg whites in a separate bowl with clean whisks, to soft peak stage. Fold into the batter until evenly smooth. Pour into the baking dish and sit the dish in a roasting tin. Transfer to the oven, then carefully add boiling water to come about halfway up the outside of the dish. Bake for 45 minutes. The pudding will be slightly risen, puffy and golden brown, and have separated into a spongey layer on top with a sauce below. Don’t overbake it, or the sauce will disappear. Serve warm, dusted with icing sugar and with a drizzle of cream if you wish.
