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Passion fruit & lemon self-saucing pudding served in two bowls

Passion fruit & lemon self-saucing pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Think sponge pudding is for winter? Think again: here, we give it a tropical upgrade. Nothing screams summer like the flavours of passion fruit and lemon

  • Vegetarian
Nutrition: Per serving


  • 100g unsalted butter, melted and cooled slightly, plus extra for the baking dish
  • 275g self-raising flour
  • 1 tsp baking powder
  • 150g golden caster sugar
  • 2 lemons, zested
  • 200ml whole milk
  • 3 large eggs
  • 1 large passion fruit, halved and pulp scooped out
  • vanilla ice cream, to serve

For the sauce

  • 100g light brown soft sugar
  • 2 lemons, juiced
  • 2 large passion fruits, halved and pulp scooped out
  • 4 tbsp lemon curd


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.

  • STEP 2

    For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.

Recipe tip

Swap the passion fruit pulp in the batter for 100g raspberries. For the sauce, blitz another 100g raspberries to a purée in a blender, strain through a fine mesh sieve and use in place of the passion fruit.

Recipe from Good Food magazine, August 2021

Goes well with


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A star rating of 4.8 out of 5.5 ratings

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