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Lemon and Passion Fruit Self-saucing Pudding

Impress your guests with this decadent lemon and passion fruit self-saucing pudding. The recipe is made from a light sponge with a zesty burst of citrus.

From the book


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.

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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

Essential kit

You will need a baking dish and a food processor.

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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.

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From the book: My Kitchen Table: 100 Foolproof Suppers

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