Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Passion fruit & lemon self-saucing pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 100g unsalted buttermelted and cooled slightly, plus extra for the baking dish
- 275g self-raising flour
- 1 tsp baking powder
- 150g golden caster sugar
- 2 lemonszested
- 200ml whole milk
- 3 large eggs
- 1 large passion fruithalved and pulp scooped out
- vanilla ice creamto serve
For the sauce
- 100g light brown soft sugar
- 2 lemonsjuiced
- 2 large passion fruitshalved and pulp scooped out
- 4 tbsp lemon curd
Nutrition: Per serving
- kcal416
- fat14g
- saturates8g
- carbs63g
- sugars37g
- fibre3g
- protein8g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.
step 2
For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.
