Granadilla Self-Saucing Pudding - The Sweet Rebellion
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Granadilla Self-Saucing Pudding


I just love the simplicity of a self-saucing pudding, and this Granadilla one is my favourite! It’s made with Lancewood’s Low Fat Granadilla Yoghurt, which adds a delicious fruity tang to the pudding and keeps the batter nice and moist too.

It may seem slightly counter-intuitive but making a self-saucing pudding actually involves pouring a sauce on top of your batter before baking. In the oven, the batter rises and the liquid layer sinks to the bottom resulting in a soft and spongy pudding (with a crunchy crust I might add) and a tangy, syrupy sauce at the bottom. I prefer to at mine warm from the oven (with a generous dollop of plain double cream yoghurt) but there is something rather yummy about eating it cold too – the sauce thickens up and I felt like I was eating a piece of cake with granadilla glaze!

TIP: As with all self-saucing puddings, the sauce is poured over the back of a spoon so that it lands on the batter softly and does not break through/mix into the batter. You want it to sit on top of the batter in a separate layer.

This post was sponsored by Lancewood. All text and opinions are 100% my own.

Ingredients:

(Serves 6-8)

210g flour (1½ cups)
150g castor sugar
2 tsp baking powder
1 tsp finely grated orange zest
2 large eggs
200ml Lancewood Low Fat Granadilla yoghurt
100g butter, melted
80ml granadilla pulp (without seeds) (⅓ cup)

Sauce:
100g castor sugar
1 Tbsp cornflour
125ml granadilla pulp (with seeds) (½ cup)
125ml orange juice (½ cup)
80ml hot water (⅓ cup)

Directions:

  • Preheat the oven to 180°C and grease a large ovenproof dish, about 22 x 22cm).
  • Add the flour, castor sugar, baking powder and orange zest to a large bowl and stir.
  • Lightly beat the yoghurt, eggs, melted butter and granadilla pulp together. Add to the dry ingredients and mix together until combined. 
  • Spoon into the prepared dish and spread evenly.
  • To make the sauce, combine the castor sugar and cornflour and sprinkle over the batter.
  • Stir the granadilla pulp, juice and hot water together and gently pour onto the surface of the pudding over the back of a large spoon.
  • Bake for 40-45 minutes. Serve warm with Lancewood Plain Double Cream Yoghurt.


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