Passionfruit and Coconut Self-Saucing Pudding

This recipe combines delicious tropical flavours with the warmth of a baked pudding

There’s something so comforting about a warm, self-saucing pudding — and this one leans into two flavours that just belong together: sweet, tropical granadilla (passionfruit) and rich coconut.

You know by now that I absolutely love self-saucing puddings! They are quick to make, require no more than one mixing bowl, require now waiting time in the oven and bonus – this one can be made vegan!

I am not an experienced vegan baker – it does require a lot of skill in order to understand the substitutions which need to be made, and more often than not, I am left feeling slightly underwhelmed. The final product tastes nothing like like the original, or even close!

When I looked at this recipe though, the only dairy is the butter, which could be easily swapped for a vegan alternative. Using butter in its melted form also produces a much more tender crumb than creaming it. The eggs could be swapped for a bit more coconut milk and increased flour to compensate for the higher hydration. Finally, a bit of acidity introduced by the vinegar would allow for reaction with the leaveners to give a lighter sponge.

All in all, this was an incredibly successful bake and one which I am super proud of. I hope you love it too 🙂

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.

FOR THE PASSIONFRUIT AND COCONUT SELF-SAUCING PUDDING

• 210g cake wheat flour (for vegan, increase to 250g cake wheat flour)
• 80g desiccated coconut
• 3 tsp baking powder
• 180g caster sugar
• 2 teaspoons orange zest
• 120g butter, melted (for vegan, substitute for 120g vegan butter)
• 2 large eggs (for vegan, add 1 teaspoon apple cider vinegar)
• 2 teaspoons vanilla essence
• 2 tablespoons orange juice
• 2 tablespoons passionfruit juice
• 250ml coconut milk (for vegan, increase to 290ml coconut milk)

METHOD

1. Prepare your oven: Preheat the oven to 180 degrees celcius. Grease a large baking dish (about 22cm by 33cm rectangular dish) with some butter and set aside.
2. Caster sugar and orange zest: Combine the orange zest with the caster sugar and set aside.
3. Mix the dry ingredients: The add the flour, coconut and baking powder to the sugar and combine.
4. Mix the wet ingredients: Combine the melted butter (or vegan butter), coconut milk, passionfruit pulp, orange juice and eggs (or vinegar, if vegan) in another jug and whisk to combine.
5. Combine: Mix the wet and dry ingredients together to combine.
6. Prep to Bake: Add the batter to your greased dish and make the sauce.

FOR THE PASSIONFRUIT SAUCE

• 1.5 T cornflour
• 150g caster sugar
• 180ml orange juice
• 180ml granadilla (passionfruit) juice/pulp
• 125ml boiling water

METHOD

1. Make the sugar mixture: Combine the caster sugar and cornflour together and sprinkle over the pudding.
2. Make sauce mixture: Combine the boiling water, orange juice and passionfruit pulp and pour it over the pudding, pouring over the back of a spoon to break the fall of the water.
3. Bake: Bake for 45 minutes until the pudding is set and the sauce is bubbling around it.

COCONUT CREME FRAICHE

• 100ml coconut cream
• 100g white chocolate
• 200g creme fraiche

METHOD

1. Combine coconut and cream: Melt the white chocoolate and combine it with the cream. Set aside to cool.
2. Add Creme Fraiche: Then fold in the creme fraiche.
3. Garnish: Top the pudding with more dessicated coconut and passionfruit pulp when serving.

recipe by adventureswithsugar.com