Gizzi Erskine recipe: Passion fruit self-saucing pudding

By Xanthe Clay Published: 11:55AM GMT twenty-three February 2010

Passion ripened offspring self-saucing pudding Photo: CLARA MOLDEN

Serves 46

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2oz/50g butter, and additional for greasing

5oz/150g caster sugar

Juice and liking of 1 unwaxed lemon

4fl oz/120ml passion ripened offspring extract (made by sieving the pap of about 10-16 passion fruit)

3 large free-range eggs, separated

2oz/50g solid flour, sifted

9fl oz/250ml milk

Cream and uninformed (or frozen) raspberries, to serve

Preheat the oven to 170°C/325F/gas symbol 3. Whizz the butter, sugarine and lemon liking in a food processor until dark and creamy. Add the lemon juice, passion ripened offspring juice, egg yolks, flour and milk, one part at a time, until you have a well-spoken batter.Whisk the egg whites until organisation but not unbending and overlay them in to the batter.Pour in to a buttered baking plate (about 8in x 8in/20cm x twenty cm). Half fill a roasting tin with prohibited H2O and mount the pudding plate in it. Bake for 4050 minutes, until the tip is easily browned and set and there is a sort of slimey spread below. Serve hot, with thickk cream and raspberries.