Self-saucing Granadilla Pudding
Ingredients:
Pudding:
210 g flour
150 g castor sugar
10 ml baking powder
5 ml orange zest
200 ml LANCEWOOD® Low Fat Plain Yoghurt
2 large eggs
80 ml granadilla pulp without seeds
100 g butter, melted
Sauce:
125 ml granadilla pulp with seeds
125 ml orange juice
80 ml hot water
100 g castor sugar
15 ml corn flour
Method
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.
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