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Passionfruit self-saucing pud


  • Preheat oven to 160°C fan forced (180°C normal).
  • Beat the sugar and 60 gm butter until fluffy and lightens in colour.
  • Add the egg yolks, one at a time, continually beating.
  • Then add the flour and stir, using a wooden spoon until well combined.
  • Add enough milk to the passionfruit pulp to make 1 cup. Then add this to the pudding mixture with the lemon zest and juice. Mix well using a wooden spoon at first and then a whisk.
  • In another bowl, whisk the egg whites to form stiff peaks and then gently fold through the mixture.
  • Generously brush a gratin (or pudding) dish with melted butter or cooking oil spray. Then pour in the mixture and place in a deepish oven tray. Pour in hot water to about 2/3rds up the side of the dish and cook in the oven for 30-35 mins until golden brown and slightly wobbly in the centre.
  • Serve in individual bowls with cream or ice cream.
  • (from “The Australian Women’s Weekly” circa 1969)


  • 160 gm caster sugar
  • 60 gm + soft unsalted butter
  • 2 eggs, separated
  • 50 gm plain flour, sifted
  • pulp from 3 large passionfruit
  • about 1 cup milk
  • grated rind & juice of 1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm