Tropical passionfruit self-saucing pudding

  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Tropical passionfruit self-saucing pudding
  • 1 cup self-raising flour
  • 1/2 teaspoon ground ginger
  • 3/4 cup caster sugar
  • 1/2 cup desiccated coconut
  • 2/3 cup coconut milk
  • 90 gram butter, melted, cooled
  • 1 egg
  • icing sugar, for dusting
  • 2/3 cup light coconut milk
  • 1/3 cup lime juice
  • 170 gram can passionfruit pulp


Tropical passionfruit self-saucing pudding
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 6-cup ovenproof dish. Place on baking paper-lined oven tray.
  • 2
    Sift combined flour and ginger into a medium bowl. Stir in 1/2 cup sugar and coconut. In a jug, whisk coconut milk, butter and egg together. Pour into flour mixture, lightly stirring until combined. Spoon into dish, smoothing surface. Sprinkle remaining sugar over top of pudding.
  • 3
    To make the sauce, in a small saucepan, combine coconut milk and juice. Cook, stirring, over medium heat, until mixture comes to boil. Remove from heat and stir passionfruit pulp through. Pour hot mixture evenly over pudding.
  • 4
    Bake 50-55 minutes, until a skewer inserted comes out clean. Dust pudding with icing sugar and serve hot.

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