Ohh heeyyyyyy Winter. How you doin’? Because let me tell you – you look good. Like, snuggly doonas and flannel pyjamas good. Like, Ryan Reynolds in a nice suit good. You look so good, Winter, Ron Burgundy would want to be on you. Have you been working out Winter? You’re keeping it tight! Your mornings are crisp as ever, I bet you’ve been on the rowing machine. You are looking as elegant as Audrey Hepburn, and as ass-kicking as Katherine Hepburn. I walk out in your breeze, and it’s like, BAM, Winter is here biatches! You’re hitting your moves like Beyonce at the Super Bowl half time show. Poppin’ and lockin’. When Winter is keeping is to lean and mean, I really feel like I have to keep up my end of things. I like to do this in a three fold way. 1) Get out ALL your winter warmers; I’m talking blankets, jumpers, ugg boots, heaters (I have a 12 bar oil heater that is the light of my life) and prepare to get COSY.
2) Rock an awesome coat/scarf/jeans/boots/sunglasses ensemble for literally as many days in a row as I can
3) Hit the cookbooks and start making dessert, specifically puddings. That’s right – it’s pudding season. Passionfruits are in season at the moment, which has always seemed backwards to me. They seem like a hot-weather-flavour. Passionfruit popsicles, passionfruit cocktails, passionfruit fools; all seem perfect for a hot day, and a poolside. I am diggin’ the passionfruit this winter, though. Because it brings with it’s impossibly fragrant sweetness, some warmth. It brings the feeling of afternoon sun on your shoulders; of sun-warmed pavers under your feet, still radiating heat long after the sun sets. And that feeling is absolutely magical when baked into this Passionfruit Delicious. Have you heard of a Delicious? They are usually lemon-flavoured, sometimes called a Lemon Surprise, or a Self-Saucing Lemon Pudding. Whatever the name, the magic remains the same; when baked this pudding magically forms a light souffle-sponge on top of a pool of sauce, similar to passionfruit curd. And Ladies and Gentlemen, that’s Magic. It’s a sweet, light pudding, perfect companion to a night on the couch in front of your favourite TV show (30 Rock), and next to your favourite person. The passionfruit is aromatic, sour and sweet, the pudding is curdy on the bottom and super-light on the top. Speaking of the top, one edge of my pudding got slightly more colour than I intended, what with my new oven and all, but even that couldn’t spoil it. It just added a slightly more toasty aroma to the top edge of the pudding; sprinkle a little caster sugar on the top, and no-one will know. The raspberries were such a perfect companion for this, I actually insist that you serve them alongside. They are just too good together. So there you go. Winter is here (it really was coming) and now it’s time to indulge. Be my guests!
Passionfruit Delicious Pudding Recipe
Ingredients: 50g butter
150g caster sugar
zest and juice of 1 Lemon
180ml of passionfruit pulp (15 juicy passionfruits, about 3/4 cup) see note*
pinch of salt
50g plain flour
raspberries, to serve (mandatory) *Note: If you find that your passionfruits don’t yield enough juice, you can make up the amount with either milk or more lemon juice. Preheat the oven to 170C, and grease a 12 cup capacity baking dish. In a food processor whiz the butter, sugar and lemon zest until pale and fluffy. Add the lemon juice and passionfruit and whiz again until combined (this is important because if breaks up the pulp, if you don’t have a processor, I would sieve the pulp first, and then add the seeds back into the juice before proceeding). Add the egg yolks to the butter mixture, and place the egg whites in a seperate bowl with a pinch of salt. Add the flour and milk to the butter mixture, and whiz until you have a well combined batter. Whisk the egg whites until they hold soft peaks, and then fold gently into the passionfruit batter. I reccomend using a metal spoon for this, because the batter is quite runny and this step can take a fair bit of mixing – a spoon will give you a well combined mix in the shortest amount of time, without deflating the egg whites. Pour the mixture into your greased baking dish, and then place the baking dish into a roasting pan, and fill to about 1/2 way up with hot water from the tap. Bake at 170C for 45 to 50 minutes, or until the top springs back when touched and is lightly browned. The cake will still jiggle, as though soupy on the bottom, because of the curdy-sauce forming. Let it sit out of the oven for about 10 minutes before digging in, with a huge pile of raspberries.