Method

• 1.
  Preheat the oven to 160°C. Grease a 22cm baking dish.
• 2.
  Place passionfruit pulp in a bowl and whisk with a fork to loosen. Place the butter and sugar in the bowl of a stand mixer and beat on high for 5 minutes or until thick and pale.

• 3.
  Add egg yolks, 1 at a time, beating well after each addition, until combined. Add the lemon zest and juice and the passionfruit pulp, then, on low speed, add the flour and milk in two batches, beating well until combined. Remove from stand mixer.
• 4.
  Whisk the eggwhites with a pinch of salt until stiff peaks form. Fold one-quarter eggwhites into the passionfruit batter to loosen, then fold through remaining eggwhites.
• 5.
  Pour into the baking dish and place in a large roasting pan. Pour in enough boiling water to come halfway up the sides of the baking dish. Bake for 45-50 minutes until risen and set.
• 6.
  Meanwhile, for the passionfruit syrup, place sugar and 1 cup (250ml) water in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 10 minutes or until reduced by half. Add passionfruit pulp and cook for a further 2 minutes or until combined. Set aside to cool
• 7.
  Serve pudding with syrup and cream.