100 g (½ C) caster sugar
½ x 240 g Rhodes quality Granadilla Pulp Cup
50 g (3 Tbsp +1 Tsp) butter
200 g (1 C) caster sugar
½ x 240 g Rhodes Quality Granadilla Cup
3 eggs, separated
50 g (5 Tbsp) cake flour, sifted
250 ml (1 C) milk
MethodPlace the 100 g (½ C) sugar and half of the 240 g Rhodes Quality Granadilla Cup into a small saucepan. Simmer over low heat until the sugar is dissolved and set aside. Beat the butter and 200 g (1 C) sugar together until pale and creamy. Strain the remaining half of the Rhodes Quality Granadilla Cup to remove any pips. Add the strained Rhodes Granadilla pulp, egg yolks, flour and milk beating well to a smooth batter. Whisk the egg whites until firm but not stiff, and fold lightly in thirds into the batter. Pour the batter into baking dish that has been sprayed with non-stick spray. Place the baking dish into a baking tray half filled with hot water. Bake in an oven preheated to 180° for 45 minutes or until the top is lightly browned and set. Serve hot with the passion fruit syrup and whipped cream.
Bake in individual pudding bowls for 15 - 20 minutes.