DID you know that passionfruit isn't just a summer treat?
The combination of autumn's heavy rainfall across the east coast and new passionfruit varieties are to thank for the mouth-watering winter crop.
"We are seeing terrific fruit quality this winter. Passionfruit are currently at their largest so buyers will be getting extra pulp in each fruit to enjoy," said grower Dennis Chant.
"The winter flush of fruit is now abundant in stores. If you want the most pulp for generous flavour, choose the heaviest and plumpest passionfruit."
In addition to providing a burst of flavour, passionfruit contains vitamin C, a known immune booster to help keep your body fighting fit during the cooler months. It's also a good source of gut-loving fibre, and low in kilojoules.
PREP TIME: 10 MINS COOK TIME: 30 MINS SERVES: 6-8
- 1 1/2 cups self-raising four (205g)
- 1/4 cup almond meal (25g)
- 1/4 tsp salt
- 1/2 cup granulated sugar (100g)
- 1/2 cup milk (125ml)
- 1/4 cup butter, melted and cooled (60g)
- 1 egg, lightly whisked
- 1/2 cup passionfruit pulp (approx. 7 - 8 fresh passionfruit)
- 1/2 cup orange juice (125ml)
- 1 cup boiling water (250ml)
- 1/4 cup brown sugar, lightly packed (60g)
- Extra passionfruit
- Cream, ice cream or custard
1. Preheat oven to 180°C. Lightly coat a 2 ltr baking dish with cooking oil spray and place on a rimmed oven tray.
2. Stir four, almond meal, salt and sugar in a medium bowl. Make a well in the centre, add milk, butter, and egg, and stir to combine. Spoon batter into prepared dish and spread into a thin layer.
3. Stir passionfruit pulp, orange juice, boiling water and brown sugar in a jug. Pour liquid over a large spoon so the liquid foats on top of the batter. Do not stir.
4. Bake 30 - 35 minutes until pudding is golden on top and firm to the touch in the centre. Serve warm with extra passionfruit, and cream, custard or ice cream if desired.