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.