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Recipe for :

Sticky Orange Passionfruit Pudding
This recipe comes from  which is one of the recipe groups at It was submitted by Bella.


7 dl (good 13 oz) all-purpose white flour
1 tsp baking powder
200 g (7 oz) cold, unsalted butter, diced
1 1/4 dl (good 1 1/2 oz) flaked coconut
3 dl (1 1/2 cup) cream
1 1/4 dl (good 5 1/2 oz) orange jam (marmalade)
2 tbs pulp of passion fruit

Passion fruit sauce:
1 1/4 dl (1/2 - 3/4 cup) orange juice, concentrated
1 3/4 dl (6 1/2 oz) sugar
2/3 dl (60 g / good 2 oz) pulp of passion fruit


Mix flour, baking powder, and a pinch of salt in a bowl. Work in the butter with your fingertips until fine and crumbly. Stir in the flaked coconut. Work in almost all the cream with a dull knife. Add remaining cream if needed to make a dough. Squeeze together to a soft dough and roll it out between two sheets of baking paper to an oblong cake, 25 x 40 cm / 10 x 16".

Spread the orange jam/marmalade over the dough and drop out the passion fruit pulp. Roll up the cake from the long-side like a jelly roll and put in a cold place for 20 minutes or until firm.

Heat the oven to 175C/350F. Brush a deep, round baking dish, diameter 20 cm / 8", with melted butter or oil and cover the bottom with baking paper. Cut the dough roll in 2 cm / 3/4" thick slices and put half of them in the bottom of the dish. Put in a second layer so that it covers the space between the slices of the first layer. Put the dish on a baking plate.

Make the passion fruit sauce: Put all ingredients and 2/3 dl (about 1/2 cup, I hope that's right . . . math problems) in a saucepan. Stir on low heat until sugar has dissolved. Bring to a boil and pour it over the pudding. Bake for 50 minutes or until dry inside when tried with a stick. Leave to rest for 15 minutes before unmolding. Enjoy!

Serves 6