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Passion fruit self-saucing pudding recipe

Passion fruit self-saucing pudding recipe

23 ratings

Enjoy this season’s freshest passion fruit with this easy-bake, self-saucing pudding; juicy and tempting. See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 319 calories / serving
  • Vegetarian


  • 75g unsalted butter, softened plus extra for greasing
  • 185g (6 1/2oz) caster sugar
  • 3 large eggs, separated
  • 1 lemon, zested and juiced
  • 60g self-raising flour
  • 225ml (7 1.2fl oz) semi-skimmed milk
  • 4 large, ripe passion fruit
  • icing sugar, for dusting
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    7g 37%
  • Sugars

    36g 40%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 45.1g Protein 5.8g Fibre 1.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 1 litre (1 3/4pt) ovenproof dish with butter. Set aside.
  2. Using an electric whisk, beat the butter and sugar in a large mixing bowl, until well combined. Add the eggyolks, one at a time, followed by the lemon zest. Sift in the flour and continue mixing, until incorporated. Stir through the lemon juice, milk and passion fruit pulp. Leave to stand for a few minutes.
  3. Meanwhile, whisk the egg whites in a separate, dry bowl, until stiff peaks form. Gently fold the egg whites into the passion fruit mixture, until just combined.
  4. Pour the mixture into the prepared dish. Carefully transfer the pudding dish to a large roasting tin and fill with enough boiling water to cover the bottom one-third of the pudding dish. Bake for 30 minutes, or until the centre of the pudding is just cooked.
  5. Dust the pudding with icing sugar before spooning into bowls, making sure each serving gets a drizzle of the sauce from the bottom of the dish.

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