Passion Fruit Pudding

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Passion fruit is so inexpensive in Panama that we look for ways to use it up! Saucy and Cakey dessert for dinner with Martina at our apartment August 2018.  Made by Sherry.


  • pulp and seeds of 2 large fresh passion fruits (about 1/2 cup)

  • 1 cup granulated sugar (divided)

  • 1/3 cup all-purpose flour

  • 3 large eggs separated

  • 1/3 cup melted butter

  • ¾ cup whole milk

  • ¼ teaspoon salt

  • 1 Tablespoon Lemon/Lime Juice

  • 1 Tablespoon lime Zest

  • 1 Tablespoon rum (original recipe said "optional" - I disagree)


Pre-heat the oven to 180°C/350°F. Grease a 2 quart oven safe dish (ceramic, glass,Pyrex custard cups) or 8 “4 “ounce ramekins generously with cooking spray or butter and set aside.

In a medium bowl, whisk together 2/3 granulated sugar, salt and flour. Set aside.

In a Large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.

Add the wet mixture to the flour mixture and whisk to just combine.

Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.

Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.

Pour the batter into a buttered baking dish(es), place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come half-way up the sides of ramekins, or casserole dish.


Bake until the top of the cake or cakes turn light golden and puff slightly (do a test with your finger a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 minutes.

Serve warm or cool. 

Note - this cake can be made with any fruit puree and any liquor/liqueur.