View Comments
Picture: Ian Munro/The West Australian

With the cooler nights and the abundance of passionfruit growing on my vine, I'm looking forward to making this recipe often during winter.

RECIPE: Passionfruit & Coconut Self-Saucing Pudding
Serves 6

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup desiccated coconut
2/3 cup coconut milk
1 egg
80g butter, melted, cooled

Sauce:
1/2 cup caster sugar
3 tsp cornflour
1/2 cup milk
juice and zest of 2 limes
3 passionfruit, halved
cream and fresh passionfruit to serve

Preheat oven to 180C. Grease six cups. Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared cups. Smooth surface. To make the sauce: combine sugar and cornflour in a bowl. Sprinkle over pudding.

Combine milk and a third of a cup of lime juice and zest in a small saucepan. Cook, stirring over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lime mixture over the back of a large spoon, over pudding. Bake for 30 minutes. Serve immediately.