weeknight pudding
sunshine sponge If you thought sponge pudding was just for winter, think again – here, we give it a tropical upgrade recipe LIBERTY MENDEZ photograph YUKI SUGIURA
Shoot director SARAH SNELLING | Food stylist ESTHER CLARK | Stylist MAX ROBINSON
Passion fruit & lemon self-saucing pudding
Nothing screams summer like the sweet yet tart flavours of passion fruit and lemon. This punchy pud is the ideal weeknight treat for fall too, as it’s quick to make and creates its own saucy layer while it bakes. Serve with a scoop of vanilla ice cream for a contrast of warm and cool. SERVES 8 PREP 15 mins COOK 40 mins EASY V
100g unsalted butter, melted and cooled slightly, plus extra for the baking dish 275g self-raising flour 1 tsp baking powder 150g golden caster sugar 2 lemons, zested 200ml whole milk 3 large eggs 1 large passion fruit, halved and pulp scooped out vanilla ice cream, to serve For the sauce 100g light brown soft sugar 2 lemons, juiced 2 large passion fruits, halved and pulp scooped out 4 tbsp lemon curd
36 BBC Good Food Middle East October 2021
1 Heat the oven to 180C/160C fan/ gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish. 2 For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream. PER SERVING 416 kcals • fat 14g • saturates 8g • carbs 63g • sugars 37g • fibre 3g • protein 8g • salt 0.6g
twist
RASPBERRY & LEMON PUDDING Swap the passion fruit pulp in the batter for 100g raspberries. For the sauce, blitz another 100g raspberries to a purée in a blender, strain through a fine mesh sieve and use in place of the passion fruit.
