Self Saucing Passion Fruit Pudding Cake
A sweet-tart self saucing pudding cake made with fresh passion fruit. Recipe adapted from Edmonds cookbook, Great British Bake Off and Olive Magazine online.
Ingredients
For the cake:
- 1 ¾ cups self raising flour 225 g
- ⅔ cup caster sugar 150 g
- 1 tablespoon lemon zest
- 6 tablespoon butter melted (80g)
- ½ cup whole milk 125 ml
- 2 large eggs room temp
- ¼ cup passion fruit juice no seeds
- ½ teaspoon vanilla extract
For the sauce:
- ¾ c caster sugar 170 g
- 1 tablespoon cornstarch
- 1 cup whole milk 250 ml
- ½ cup water
- ½ cup passion fruit pulp
- 1 tablespoon lemon juice
Instructions
- Heat oven to 350 Deg F ( 180c) and generously butter a 2 qt baking pan, 9-10 inch round cake pan or other glass or ceramic baking dish similar size.
- Sift the self raising flour and sugar together in a large bowl. In a separate bowl whisk together the remaining cake ingredients. Make an indent in the middle of the flour mixture and pour in the liquid mixture. Whisk well to combine.
- Pour this mixture into the prepared baking dish and smooth the top.
- Whisk together the sugar and cornstarch then evenly distribute over the top of the cake
- Heat the milk and water until boiling, quickly mix with the passion fruit pulp and lemon juice. Using the back of a large spoon gently pour the milk mixture over the top of the cake being careful not to pour it all in one spot. You want it to all stay on the top of the sugar. This mixture may curdle land that is ok.
- Carefully set the baking pan in the oven and bake for 40-45 minutes. Test that the edges of the cake bounce back lightly when pressed and the center still wobbles. Let rest for 10 minutes before serving.
- Serve with sweetened whipped cream and some fresh passion fruit.
Notes
I suggest following the recipe as stated, not making any substitutions for recipe success. Use the self-raising flour and caster sugar. If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk, if they are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.