Passion fruit puddle pudding

Serves 4:



Butter 50g
Golden caster sugar 200g
Passion fruit 6, insides scooped out, (sieve out the seeds if you prefer)
Lemons 2, juiced
Eggs 3, seperated
Plain Flour 50g
Milk 250 ml

Heat the oven to 180oC / fan 160oc/ gas 4.

Beat the butter and sugar together till pale with electric beater. Add passionfruit, lemons, egg yolks, flour and milk and stir with a wooden spoon until smooth.

Whisk the egg whites till soft peaks form. Then fold them into the passionfruit mixture.

Pour into a buttered ovenproof dish and put on a baking tray and fill half way with hot water. Bake for 45-50 mins or until top is softly / lightly browned and a sauce has formed at the bottom. Serve hot with cream / crème fraîche.