Sticky Orange And Passionfruit Pudding
3 cups plain flour
1 1/2 teaspoons baking powder
200g chilled unsalted butter, chopped
1/2 cup desiccated coconut
1/2 cup orange marmalade
2 Tablespoons passionfruit pulp
1/2 cup orange juice
3/4 cup caster sugar
1/4 cup passionfruit pulp
Sift the flour, baking powder and a pinch of salt into a bowl. Rub in the butter with just your fingertips until fine and crumbly.
Stir in teh coconut. With a flat-bladed knife, mix in most of the cream. Add the rest, if needed, to bring the mixture together. Press together into a soft dough and roll between 2 sheets of baking paper to make a 25 x 50cm rectangle.
Spread marmalade over the dough and drizzle with passionfruit pulp. Roll up lengthways like a swiss roll. Chill for 20 minutes or until firm.
preheat the oven to 180 degrees celcius. Brush a deep 20cm round cake tin with melted butter or oil; line the base with baking paper. Cut the rolled dough into 2cm slices; arrange half over the base of the tin. Place a second layer over the gaps where the bottom slices join. Place the tin on a baking tray.
To make the passionfruit syrup, put all the ingredients with 1/4 cup water in a pan. Stir over low heat, without boiling, until the sugar has dissolved. Bring to the boil, then pour over the pudding. Bake for 50 minutes, or until a skewer comes out clean.
Leave for 15 minutes before turning out.
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