Friday, July 23, 2010
Hello everyone…Kylie here!
It’s Food Friday! YAY!! A yummy recipe and a freebie to download – just in time for the weekend – what more could anyone want!!? :o)
Today I’m sharing a favorite childhood recipe with you. Something that my mum (yes – I know, to most of you this spelling sticks out like a sore thumb, sorry! – but this is what I grew up with and it’s my mum after all so I can’t possibly change to ‘mom’! It looks funny! Plus those in the UK, Canada, New Zealand etc should feel right at home!) Anyway enough of the international vocab lesson, let’s finish the sentence I started…LOL! Something that my mum would often make us for dessert – a Passionfruit Cake.
We called it a cake but it’s more like a pudding. One of those magical puddings – that separates while cooking so you get a spongy cake layer on top and a creamy, almost gooey, layer of passionfruit goodness on the bottom.
My mum would make it usually after some major prompting by her four “adorable” children and only on the proviso that we go and collect the passionfruit. In our rather large (2.5 acres), mostly untouched backyard was a couple of passionfruit vines that started growing all by themselves. (the mysteries of nature?!) We would take a couple of empty plastic ice-cream containers and hunt around for as many little passionfruits as we could find. Our theory was the more we found the more mum would make. Not always the case but we tried anyway!
So here is the recipe for this deliciously simple dessert:
2/3 cup self raising flour (I will explain about this after the recipe)
1 cup castor (superfine) sugar
3 eggs – separated
1/3 cup butter – melted
½ cup passionfruit pulp
½ of a lemon – juiced
1 ½ cups of milk
Place flour and sugar into mixing bowl.
Make a well in the middle and add egg yolks, melted butter, passionfruit pulp, lemon juice.
Beat well with a wooden spoon, then gradually add milk to make a smooth batter.
Beat egg whites to form stiff peaks.
Gradually add the passionfruit batter into the egg whites and fold through.
Lightly pour into a well buttered 7 cup oven-proof dish.
Stand dish in deep baking tray filled with water. Level of water to be halfway up side of pudding dish.
Bake in a moderate oven 180 degrees Celsius (356 degrees Fahrenheit) for 1 and ¼ hours.
Cover the top of the pudding dish with greased aluminium foil for the last 20 minutes to stop over browning.
Ok…now onto “Kylie’s international food translator!!” :o)… and some other bits and pieces.
Self raising flour is normal flour that has a leavening agent and salt added to it. It is standardised and readily available in Australia and, I’ve also heard, in the UK. In the United States it is referred to as self rising flour and not so common plus the levels of salt and leavening agent vary from manufacturer to manufacturer. So here is a quick and easy substitute that you can make yourself for any recipe that calls for “self raising/rising flour”.
For each cup of plain flour (or if in United States, ‘plain’ = all-purpose flour), add 1 and a ½ teaspoons of baking powder and a pinch of salt. Mix well to combine.
So for my recipe use 2/3 cup of all-purpose flour, 1 teaspoon of baking powder and a small pinch of salt and that will basically equate to the 2/3 of a cup of self raising flour. (This recipe is not at all temperamental and will be just fine with the extra 1 teaspoon of dry ingredient!)
Castor, or sometimes Caster, sugar is known as ‘superfine’ in the US. It is normal white sugar that is much finer in texture and mainly used in cakes, biscuits/cookies etc. But you can use normal, everyday sugar for this recipe.
I used four medium sized passionfruit to get a half cup of pulp. So depending on the size and the type this may vary.
You can serve this dessert hot or cold!
I like to eat it with vanilla ice-cream and add some fresh strawberries and blueberries to the plate for extra fruitiness.
Last but not least – ENJOY!
Thanks so much for spending a bit of time here at the Shabby Shoppe blog! Check in tomorrow to see another gorgeous LOTW pick! Wishing you all a FUN-filled weekend!! :o)