- 350g caster sugar, plus a tbsp extra for decorating the stars
- 900ml double cream
- 8 ripe passion fruit (look for wrinkly ones)
- 2 tbsp lime juice
For the shortbread
- 100g butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 140g plain flour, plus extra for dusting
- 85g ground rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 85g desiccated coconut
- 2 egg yolks
- ¼ tsp vanilla extract
Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.
Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice – the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film – be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.
Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.
To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.
Transporting the puddingCarefully pack the biscuits, layered with greaseproof paper, in an airtight tin. Carry with the tray of pots and whole passion fruit. Serve as in step 4.