We're peachy keen to present this peach and passionfruit self-saucing pudding! This pudding will be ready to eat in an hour, providing a fun, fruity dessert.
- melted butter, for greasing
- 825 g canned peach slices in juice
- 170 g canned passionfruit pulp
- ⅓ cup brown sugar, firmly packed
- 1 tbsp cornflour
- ⅔ cup boiling water
- icing sugar mixture, to decorate
- pure cream, to serve
- 1 ½ cups self-raising flour
- ⅔ cup caster sugar
- ½ cup milk
- 75 g unsalted butter, melted
- 2 tbsps golden syrup
- 1 egg
- Grease a deep ovenproof dish (10-cup capacity) with melted butter. Drain peaches reserving ½ cup of the juice. Spread peaches and half of the passionfruit pulp over the base of dish.
- To make cake topping, combine flour and sugar in a large bowl. Whisk remaining ingredients in a medium bowl until combined. Add to flour mixture. Stir until combined. Spread over fruit.
- Combine brown sugar with cornflour in a bowl. Sprinkle evenly over cake topping.
- Combine boiling water, reserved juice and remaining passionfruit pulp in a heatproof jug. Slowly pour over the back of a large metal spoon to cover brown sugar mixture.
- Cook in a moderate oven (180C) for about 1 hour, covering with foil after 40 minutes, to prevent over-browning, or until a skewer inserted into the centre of cake topping comes out clean.
- Dust sifted icing sugar over warm pudding. Serve with cream.
Try replacing peaches with canned apricots or pear halves. Pudding is best served immediately, as the sauce will soak into cake topping on standing.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.6 g|
|Total carbohydrates||83.6 g|
|- Sugars||58.4 g|
|Dietary fibre||6.6 g|