This deliciously healthy recipe for passion fruit pudding goes such a long way that the little bit of cream in the sponge hardly matters.
Serves 6-8
Takes 40 minutes to make and 40-45 minutes to bake
Per serving:
233kcals
7g fat (3.3g saturated)
6.1g protein
39.3g carbs
32.1g sugar
0.1g salt
1. Preheat the oven to 190°C/fan170°C/gas 5. Cut the rhubarb into 4cm lengths and place in a shallow baking dish with 75g caster sugar and 4 tablespoons water. Bake for 30 minutes, until just tender but not falling apart. Tip into a sieve over a bowl (to preserve the rhubarb’s shape) and cool. Reserve the juice.
2. Lower the oven temperature to 180°C/fan160°C/gas 4. Lightly butter a 2-litre shallow ovenproof dish and arrange the rhubarb over the base. Halve the passion fruit and scoop out the pulp into a sieve set over a bowl. Rub the pulp through with a wooden spoon, then discard the seeds.
3. Put the egg yolks and remaining caster sugar into a bowl and whisk together until thick and pale. Whisk in the lemon zest and passion fruit juice. Sift over the flour and a pinch of salt and mix in. Next, stir in the milk and cream until combined.
4. Whisk the egg whites and cream of tartar together in a large, clean bowl until they form soft peaks. Fold the egg whites gently into the passion fruit mixture. Pour the mixture over the rhubarb and place the dish in a large roasting tin. Pour boiling water into the roasting tin until it comes halfway up the sides of the dish, and bake in the oven for 40-45 minutes, until the centre of the pudding is firm to the touch.
5. Remove the dish from the roasting tin. Serve the pudding warm or cold, dusted with icing sugar, and with the reserved rhubarb cooking juices.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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