GLUTEN-FREE PASSIONFRUIT PUDDING
Similar to the much-loved Lemon Delicious but with a more exotic flavour, this light and comforting gluten-free pudding is sure to please.
We have used yellow Panama passionfruits and other varieties, such as the Aussie ‘Nellie Kelly’, and all work equally well.
To gild this already golden dessert, top it with lots of cream and, to really pile on the passion, spoon over some extra seedy pulp for added colour and zing.
Caren
PASSIONFRUIT PUDDING
Serves 4-6
Have all the ingredients at room temperature.
60 gm unsalted butter, plus extra for greasing
165 gm caster sugar
2 eggs, separated
55 gm Revenge Gluten-Free Plain Almond Flour No.2
or 45gm Revenge Gluten-Free Plain Flour, plus 10gm almond meal
1 teaspoon gluten-free baking powder
Pinch of salt
60-80 ml passionfruit pulp (juice, flesh and seeds from 2-3 panama or 4-5 regular fruits)
20 ml lemon juice
375 ml milk
Icing sugar
Cream or ice cream to serve
Preheat oven to 175°C. Butter a 1.5 litre ceramic baking dish.
Using an electric mixer, beat the butter and sugar together for 5 minutes until light and aerated.
Add the egg yolks one at a time, beating well after each addition.
Combine the flour (and almond meal if using), baking powder and salt then fold it through the creamed butter and egg mixture.
Gently fold in the passionfruit pulp and lemon juice.
Slowly pour in the milk in 3-4 stages, stirring gently between each addition.
Whisk the egg whites until stiff then fold evenly through the mixture, which will be quite liquid.
Pour into the prepared dish and bake for 40 minutes.
Stand for about 15 minutes before dusting with icing sugar and serving with lots of cream or ice cream.
The pudding can be made ahead of time and gently reheated in a low oven.