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Pineapple passionfruit self-saucing pudding

  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings


  • 1 3/4 cups self-raising flour, sifted
  • 3/4 cup brown sugar
  • 25g butter, melted
  • 3/4 cup milk
  • 440g can crushed pineapple, drained
  • Icing sugar mixture, to serve


  • 170g can passionfruit in syrup
  • 1/2 cup brown sugar
  • 2 cups boiling water
  • 25g butter, chopped


  • 1
    Preheat oven to 180°C/160°C fan-forced. Combine flour, sugar, butter, milk and pineapple in a bowl. Stir until smooth. Spread into a 10-cup capacity ovenproof dish.
  • 2
    Strain passionfruit over a heatproof jug. Reserve 1 teaspoon seeds. Discard remaining seeds. Add reserved seeds, sugar, boiling water and butter to jug. Stir to combine. Pour sauce, over the back of a large metal spoon, over batter.
  • 3
    Bake for 35 to 40 minutes or until top of pudding is just set. Stand for 5 minutes. Serve dusted with icing sugar.

Source: taste.com.au


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