Recipe-Passionfruit & Lemon Self-Saucing Pudding

1. Preheat the oven to 180°C, fan 160°C

2. Butter an ovenproof dish (about 20cm base diameter) and boil a kettle.

3. Beat the butter, sugar and lemon zest until pale (it won’t become creamy as there’s less fat than sugar). Add the egg yolks one at a time, then beat in the lemon juice, passionfruit and milk in turn. Sift in the flour and mix – it will be quite a liquid batter.

4. Beat the egg whites in a separate bowl with clean whisks, to soft peak stage. Fold into the batter until evenly smooth. Pour into the baking dish and sit the dish in a roasting tin. Transfer to the oven, then carefully add boiling water to come about halfway up the outside of the dish.

5. Bake for 45 minutes. The pudding will be slightly risen, puffy and golden brown, and have separated into a spongey layer on top with a sauce below. Don’t overbake it, or the sauce will disappear.

6. Serve warm, dusted with icing sugar and maybe a drizzle of cream!