Lemon and Passion Fruit Self-saucing Pudding
My mum makes the most amazing pudding called lemon surprise tart, which is a crisp pastry tart with gooey lemon sponge in the centre. It is so calorific, though, that I wanted to see if I could make it a little kinder on the waistline. By ditching the crust, you end up with a self-saucing sponge pudding that leaves a wicked custardy curd at the bottom.With the addition of passion fruit, this makes a really light end to your meal, and it’s great for Sunday lunch after a heavy roast.
|50g (2oz)||butter, plus extra for greasing|
|150g (5oz)||caster sugar|
|Juice and zest of 1 lemon|
|120ml (4fl oz)||passion fruit juice (if making it yourself, use about 16 passion fruits)|
|3||large eggs, separated|
|50g (2oz)||plain flour, sifted|
|250ml (8fl oz)||milk|
|Cream and fresh raspberries, to serve|
You will need a baking dish and a food processor.
Preheat the oven to 160°C/325°F/gas 3 and grease a baking dish. In a food-processor, whizz together the butter, sugar and lemon zest until pale and creamy. One ingredient at a time, add the lemon juice, passion fruit juice, egg yolks, flour and milk until you have a smooth batter. Whisk the egg whites until firm but not stiff and fold them into the batter.
Pour the batter into the baking dish and place in a baking tray. Half-fill the baking tray with hot water (to make a bain-marie). Put this in the oven and bake for 45–50 minutes, until the top is lightly browned and set and there is a sort of gooey curd below. Remove the dish from the tray and serve hot, with cream and raspberries.