Dessert, Rodney Dunn, Passionfruit, Pudding, Baked Pudding, Ironclad Junior, Crème Fraîche, Vegetarian, Dessert, Eggs, Ironclad Junior
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Preheat the oven to 180°C.
Brush six Ironclad Junior pans with butter.
In a large bowl, combine the melted butter, 75 g caster sugar and egg yolks.
Stir in the flour, baking powder and a pinch of salt.
Add the milk in batches, stirring well after each addition.
Stir in the strained passionfruit juice.
Using an electric mixer, whisk the egg whites and remaining 25 g caster sugar to soft peaks.
Gently fold the egg whites through the pudding mixture.
Divide the mixture evenly between the prepared pans.
Bake for 8 minutes, until lightly risen and just set.
Serve immediately with crème fraîche and passionfruit pulp.
Rodney Dunn’s cooking often begins with something simple and seasonal, then gives it just enough attention to become memorable. This pudding does exactly that. Passionfruit juice is folded through a light batter before whipped egg whites are added for lift. The mixture is divided between six Junior pans and baked until softly set. The result is sharp, sweet and delicate, with crème fraîche bringing enough richness to balance the fruit. Serve each pudding straight from the pan, warm from the oven, with fresh passionfruit spooned over the top.
Photography by Anna Critchley
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