Passion Fruit Pudim (6)
Ingredients
Instructions
  1. Preheat the oven to 150C fan.
  2. Have a round 20cm ovenproof dish or tin ready. Make sure the dish/tin doesn’t have a removable base, or else your caramel will escape
  3. Sprinkle the sugar evenly into a medium non-stick frying pan and place on a medium heat. Gently cook for 5–6 minutes, swirling the pan once the sugar begins to melt.
  4. Keep cooking until the sugar has liquified and turned from light amber to dark amber. Watch the pan closely – you need to remove it from the heat as soon as it turns a darker shade of amber, or it could easily burn. Pour the caramel into your dish/tin and swirl it to evenly coat the base. Set aside while you make the custard.
  5. Scoop the pulp from the passion fruits – you want 90g of pulp.
  6. Put the passion fruit pulp into a large bowl with the condensed milk, whole milk, tangerine zest, chilli flakes, eggs, yolk, vanilla and a pinch of salt. Gently whisk until combined. Don’t whisk too vigorously, as you want to avoid creating air bubbles.
  7. Tap the caramel to make sure it has set hard. Place the pudim dish in a large, high-sided baking tray. Pour the custard through a sieve into the pudim dish.
  8. Place the baking tray on the middle shelf of the oven. Pour hot (not boiling) water into the larger tin to come halfway up the sides of the pudim dish. Bake for 45 minutes, until set on top but still wobbly.
  9. Remove from the oven and leave the pudim to cool for 1 hour before removing from the water bath and refrigerating overnight.
  10. Remove the pudim from the fridge 10 minutes before you want to serve it. Run a knife around the edges of the pudim to release it. Place a large, lipped platter on top of the tin, then quickly flip the whole thing over.
  11. Gently lift off the tin – the pudim should have released itself on to the plate, but if not, give the tin a good bang on the top and sides. Slice, and serve.