175 g gluten-free self-raising flour
2 Tbsp brown sugar
20 g desiccated coconut
125 ml skim milk
1 egg, whisked
1 tsp vanilla extract
2 passionfruit, pulp removed
60 g brown sugar
1 tsp gluten-free cornflour
4 passionfruit, pulp strained and reserved
- Preheat oven to 170 C (fan-forced). Spray a 1.5L (6-cup) ovenproof dish with cooking spray. Place on a baking tray. Whisk the flour, sugar, coconut, milk, egg and vanilla in a medium bowl. Stir in the passionfruit pulp. Spoon mixture into prepared dish.
- To make the sauce, combine sugar and cornflour, and evenly sprinkle over cake batter. Put the passionfruit juice in a heatproof jug and pour in enough boiling water to reach 375ml (1 1/2 cups). Pour carefully over the back of a metal spoon to cover cake batter.
- Bake for 18-20 minutes or until a skewer inserted into the middle comes out clean. Set aside for 5 minutes. Scoop pudding into serving bowls. Add reserved passionfruit seeds to the sauce in the bottom of the dish. Serve pudding topped with passionfruit sauce.