From our friend chef Rodney Dunn at the Agrarian Kitchen in Tasmania.
Serves 6 (Ironclad Junior)
INGREDIENTS
25 g butter, melted, plus extra for brushing
100 g caster sugar
3 eggs, separated
40 g plain flour
1 tsp baking powder
260 ml milk
75 ml strained passionfruit juice
125 ml (½ cup) passionfruit pulp
Crème fraîche, to serve
METHOD
Preheat oven to 180°C. In a large bowl, combine melted butter, 75g caster sugar and egg yolks. Stir in flour, baking powder and a pinch of salt. Add milk in batches, stirring to combine before adding the next batch. Stir in strained passionfruit juice.
Using an electric mixer, whisk egg whites and remaining 25g caster sugar to soft peaks. Fold through pudding mixture and divide among six Ironclad junior pans, brushed with butter. Bake for 8 minutes and serve with crème fraîche and passionfruit pulp.
