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?¢‚Ç¨‚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.
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.
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.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.