Passion Fruit Pudding

Picture the lightest, moistest cake you can imagine, infused with tropical sweetness and with just a hint of a crust. This is what you get when you bake Passion Fruit Pudding.

Yes, I’m cooking from bills food, yet again. I just can’t help myself. Petrina Tinslay?¢‚Ǩ‚Ñ¢s photos just suck me in and beg me to make them. I had picked up a couple of passion fruit yesterday at Uwajimaya and after trying them topping the ice cream I just made, decided I needed to do something else with the rest. Here’s a tip for you: passion fruit does not go well with cream and toffee. The butteriness of the toffee in cream curdles with the sweet-tart flavor of the fruit. Bleh. It may look pretty, but I don’t recommend it.

The pudding, on the other hand, is a must try, especially if you pine for souffle but don’t feel quite up to it.

Passionfruit Pudding

Passion fruit is one of those food that somehow managed to escape me until our trip to Africa over the holidays. I’d seen, and never been much of a fan of, various foods with passion fruit flavoring mixed in. They always struck me as too sweet and syrupy. But, just like banana or watermelon flavored things don’t really taste much like their origins, passion fruit is amazingly delicious. The tartness perfectly balances the sweetness, and the slippery meat of the pulp hides a crisp little seed. They are nature’s perfect candy eggs.

Passionfruit Pudding Passionfruit Pudding

Passion Fruit Pudding
Makes 4 individual puddings

2 tablespoons unsalted butter
1/2 cup cane sugar
1/3 cup all purpose flour
1/4 cup passion fruit pulp, about 3 passion fruit (I added 1 tablespoon of mango nectar because I only had 2 fruits)
3/4 cup milk
2 eggs, separated

Butter 4 small ramekins and set aside. Preheat your oven to 350F.

Beat the butter and sugar in a medium bowl until combined. Sift in the flour. Stir in the milk, egg yolks and passionfruit till combined.

In a copper bowl, whisk the egg whites until stiff. Fold in 1/2 of the whipped whites into the batter. Then, fold in the remaining whites. Gently pour into the ramekins and bake for about 15 minutes or until the top is golden brown.

Serve, topped with a sprinkling of powdered sugar or a dollop of passion fruit pulp, instantly or you’ll have flat puddings.

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  • http://camferroni.typepad.com Cam

    Can’t agree more – I forced myself to try the passion fruit one morning and was very pleasantly surprised. Great first photo.

  • barbara

    Lkiked your recipe but have trouble finding passion fruit in USA. Barbara

  • http://www.aventaldamicas.blogspot.com Sandra Almeida

    Your blog is an inspiration! Since I first discovered it, I can’t stop looking at your recipes as a goal for my kitchen.
    made this pudding yesterday, and i’m doing another one just for my husband… it’s wonderfull! Congratulations… Sandra