Passion pudding
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Passion pudding
Always a hit with a crowd, this fluffy coconut sponge has an ‘ooh-look-at-that’ layer of passion fruit and coconut sauce lying underneath
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
420Kcal
Fat
22gr
Saturates
14gr
Carbs
46gr
Sugars
36gr
Fibre
3gr
Protein
8gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g caster sugar
- 75g plain flour
- 2 tsp baking powder
- 50g desiccated coconut
- 4 medium eggs, separated
- 250ml light coconut milk
- 75g butter, melted and cooled, plus extra to grease
- 100ml passion fruit pulp (around 6-8 fruit)
- 1 tsp vanilla extract
- icing sugar, to dust
- whipped cream, to serve
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease a baking dish, roughly 20cm x 28cm.
- Put the caster sugar, flour, baking powder, desiccated coconut and a pinch of salt in a bowl and mix to combine. In a jug, whisk together the egg yolks, coconut milk, melted butter, passion fruit pulp and vanilla. Make a well in the middle of the dry ingredients and add the wet ingredients, whisking until you have a smooth batter.
- In a separate bowl, whisk the egg whites to soft peaks, then carefully fold them through the batter. Spoon into the prepared dish and sit the dish in a deep roasting tin. Pour boiling water into the roasting tin so it comes halfway up the sides of the baking dish. Bake for 40 minutes.
-
Remove from the oven and leave to stand for 5-10 minutes. Dust with icing sugar and serve with whipped cream alongside.Waste notLeftover coconut milk can be chilled for up to 2 days, or frozen. Add it to curries for extra creaminess, or use as part of the cooking liquid for rice, particularly to accompany a Thai meal.
