Freshen up your repertoire with these delicious, easy-to-make dishes


  • 60g butter, softened
  • 140g caster sugar
  • 2 eggs, separated
  • finely grated zest and juice of 1 lemon
  • 60ml passion fruit pulp
  • 200ml milk
  • 60ml cream
  • 45g self-raising flour


  • icing sugar, for dusting
  • vanilla ice cream, frozen yoghurt
  • or lemon sorbet
  • fresh mango slices and passion fruit, optional


  1. Preheat the oven to 180°C. Grease a 15cm x 23cm ovenproof baking dish or 6 individual ramekins.
  2. Place the butter and sugar in a mixing bowl, and using an electric mixer, beat until the mixture is pale, light and fluffy.
  3. Add the egg yolks, one at a time, beating well after each addition. Stir in the lemon zest, juice and passion fruit pulp. Add the milk and cream and sift the flour over mixture and stir until combined.
  4. Place the egg whites in a spotlessly clean mixing bowl, and using an electric mixer, beat until soft peaks form. Fold the egg whites into the passion fruit mixture until just combined.
  5. Pour the batter into the baking dish or the ramekins. Place the dish or ramekins in a baking pan. Pour boiling water into the pan, so that it comes halfway up the sides of the dish. Bake uncovered, for 45 minutes for a large pudding, or 25–30 minutes for individual puddings or until just firm on top. Remove from the oven and allow to stand for 5 minutes.
  6. To serve: dust the top with icing sugar and serve with ice cream and fresh fruit, if desired.

(Serves 4–6)