Little Passionfruit Puddings with Passionfruit Sauce and Kiwifruit
Serves 6
Pudding:
60g chopped butter
110g sugar
5 eggs
finely grated rind of 1 lime
3 Tbsp passionfruit juice
6 Tbsp sifted plain flour
Sauce:
125g melted butter
4 eggs
4-5 Tbsp passionfruit juice
150g caster sugar
Place 60g chopped butter and 110g sugar in a food processor and process until well combined. Add 3 eggs and 2 egg yolks, one at a time, and process briefly after each. Add the finely grated rind of 1 lime and 3 Tbsp passionfruit juice and process briefly. Add 300g light sour cream and process until smooth.
Remove to a bowl, fold in 6 tbsp sifted plain flour and whisk until smooth. Pour mixture into six 150ml greased ovenproof moulds and place in a baking dish, adding enough hot water to come half way up the sides of the moulds.
Bake at 180C for 20-25 minutes or until puddings are just set. Remove and rest for 10 minutes before turning out.
For Sauce:
Place 125g melted butter in a heatproof bowl over a saucepan of simmering water and add 2 eggs, 2 egg yolks, 4-5 tbsp passionfruit juice and 150g caster sugar and stir constantly over low heat until mixture thickens enough to coat the back of a wooden spoon.
To Serve:
Place pudding in the centre of shallow serving bowls, spoon sauce around puddings and add kiwifruit.