Underneath a crisp blanket lies a baked-in sauce. This zingy dessert will make your mouth pucker ever so slightly with its bittersweet balance.
Serves 6-8
Ingredients
For the batter:
⅓ cup (80ml) butter, at room temperature
1½ cups (330g) caster sugar
1½ cups (375ml) milk
4 eggs, separated
75g self-raising flour
½ tsp (2.5ml) fine salt
1 tsp (5ml) vanilla essence
¼ cup (60ml) fresh lemon juice
Zest of 1 lemon
¼ cup (60ml) granadilla pulp + extra for serving
¼ cup (60ml) hot water
½ cup (100g) brown sugar
Ice cream, for serving
Method
- Preheat the oven to 180°C.
- Cream the butter and 1 cup of caster sugar together until pale and fluffy (the crystals should have dissolved), about 5 minutes. Be sure to scrape down the sides of the bowl regularly with a spatula for even mixing.
- Add egg yolks one at a time, whisking to incorporate before adding the next one. Stream in the milk and whisk to combine.
- Add flour and salt and whisk to combine. Stir in vanilla, lemon juice, zest and granadilla pulp.
- Whisk egg whites to stiff peaks. Add the remaining ½ cup sugar while continuously whisking for 3-4 minutes. Fold into the batter.
- Spray a 27cm round dish with non-stick spray. Spoon batter into the dish.
- Sprinkle the brown sugar evenly over the batter. Gently pour warm water over the back of a spoon onto the batter.
- Bake pudding for 45-50 minutes until golden brown on top. (It shouldn’t wobble in the centre anymore, but the inside will be slightly wet, so don’t test for doneness with a skewer.)
- Serve hot out of the oven with a drizzle of granadilla pulp, a dusting of icing sugar and ice cream on the side.
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
