Hello Island Lovelies,
Earlier on this year we planted two passionfruit vines in our garden in the hope of a bumper crop of gorgeous passionfruit.
We have been excellently rewarded.
Passionfruits are in abundance in our garden now and I’m trying out different recipes and way’s to help preserve this tropical harvest.
The most extraordinary thing about the passionfruit is their highly unusual and spectacular flowers.
Lasting only 1 day each they bloom then quickly make way so a tiny baby passionfruit can grow.
My search for a beautiful passionfruit pudding has led me to a very delicious recipe from Coles (Australian supermarket).
I gave it a go using our fresh home-grown passionfruit and it is absolutely superb, you must try it.
200 g Butter, at room temperature, chopped
3/4 cup Caster Sugar, plus 1 tsp extra to dust
1 tsp Vanilla Essence
1/2 cup Passionfruit Pulp
1 cup Self-raising Flour
1/2 cup Plain Flour
1/2 cup Desiccated Coconut
Cream, to serve
3/4 cup Passionfruit Pulp
1/2 cup Caster Sugar
1. Preheat oven to 180°C or 160°C fan and grease 6 ¾-cup capacity ovenproof dishes.
Using electric beaters, beat butter, sugar and vanilla until light and creamy.
Add eggs one at a time, beating well between each addition.
Beat in the passionfruit pulp. Sift flours together and fold in, until just combined. Fold in coconut.
2. Spoon into prepared dishes and smooth the surface.
Place onto oven tray and bake for 25 mins, or until springy to a gentle touch in the centre. Dust with extra caster sugar.
3. Meanwhile, to make the sauce, combine passionfruit pulp, ½ cup of water and sugar in a small saucepan.
Stir over low heat without boiling, until sugar dissolves.
Bring to the boil then simmer over medium-low heat for 5 mins, until reduced and thickened slightly.
4. Serve puddings warm with passionfruit sauce and cream or ice-cream.
This is now a family favourite recipe and I’m looking forward to next years passionfruit harvest.
Happy Island Styling