Ixta Belfrage's Passionfruit and Coconut Pudim
|For the caramel:|
|For the custard:|
|1-2||large passion fruits, pulp scraped out (40g)|
|¼ tsp||chilli flakes|
|1 tsp||vanilla bean paste|
|For the caramelized coconut flakes:|
|3 tbsp||maple syrup|
|1 tbsp||condensed milk|
|½ tsp||flaked salt|
|4||large passion fruits, pulp scraped out (160g)|
You will need: a 20cm round tin (not spring-form), or a similar sized ovenproof dish and a mesh sieve.
Preheat the oven to 150C fan.
Place a 20cm round tin, or a similar sized ovenproof dish, in the oven to keep warm until required. Make sure your tin is not spring-form; you don’t want the caramel to escape.
For the caramel, put the caster sugar in a large pan on a medium heat and cook for about eight minutes: resist the urge to stir, and instead swirl the pan around until the sugar has melted. Continue swirling slowly until the sugar turns a dark amber, then quickly remove the tin from the oven and pour in the caramel, tilting the tin as you go so it covers the base evenly. Leave the caramel to set while you make the custard.
Add all the ingredients for the custard to a blender and blitz on high speed for about 30 seconds until well combined.
Tap the caramel to make sure it has set hard, then place a mesh sieve over the tin. Pour the custard through the sieve into the tin.
Transfer the tin carefully to a larger, high-sided baking dish and place in the oven, keeping the oven door open. Carefully pour boiling water into the larger dish to come halfway up the sides of the pudim tin. Bake for 45-50 minutes, or until the surface is set and golden-brown, but the pudim still has a good wobble to it (it will continue to set in the fridge). Remove from the water bath, set aside to cool slightly, then refrigerate for at least 3 hours, preferably overnight.
For the coconut flakes, increase the oven temperature to 160C fan. Mix the flakes together with the maple syrup, condensed milk and flaked salt so they are coated, then spread out on a parchment-lined tray. Bake for 16-18 minutes until crisp and deeply golden. Set aside.
Remove the pudim from the fridge 30 minutes before you want to serve it. Carefully run a small knife around the edges of the pudim to release it. Place a large plate (larger than your pudim tin, and with a lip to catch the liquid caramel) on top of the tin. Holding both the plate and the tin together, quickly flip the whole thing over. Gently lift off the tin, the pudim should have released itself onto the plate.
When ready to serve, slice the pudim, spoon over some of the passion fruit pulp and finish with the coconut flakes.
Ixta Belfrage is the co-author of Ottolenghi FLAVOUR.