Self-saucing Granadilla Pudding

Pudding:

Sauce:

Pudding:
Preheat the oven to 180°C and grease a large 22 cm in diameter ovenproof dish with non-stick spray.

Using a large mixing bowl, add the flour, castor sugar, baking powder and orange zest and mix well.

In a separate bowl, lightly whisk the yoghurt, eggs, granadilla pulp and butter together. 

Add to the dry ingredients and mix until well combined. 

Spoon into the prepared dish and spread evenly.

Sauce:
Add the granadilla pulp, orange juice and hot water together and stir through.

Using a separate bowl, combine the castor sugar and corn flour and mix well.

Sprinkle all over the top of the pudding. Then gently pour over the sauce using the back of a large spoon.

Bake for 40 - 45 minutes. Serve warm with a dollop of LANCEWOOD® Double Cream Plain Yoghurt.

HINTS & TIPS:
To extract the juice from your granadilla’s, cut in half and scoop out the seeds using a spoon. Place in a blender and blend briefly to loosen the flesh from the seeds. Be careful not to blend for too long or the seeds will start to break down.