Think sponge pudding is for winter? Think again: here, we give it a tropical upgrade. Nothing screams summer like the flavours of passion fruit and lemon
Prep:15 mins
Serves 8
100g unsalted butter, melted and cooled slightly, plus extra for the baking dish275g self-raising flour1 tsp baking powder150g golden caster sugar2 lemons, zested200ml whole milk3 large eggs1 large passion fruit, halved and pulp scooped outvanilla ice cream, to serve
STEP 1Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.STEP 2For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.
