You’ll need about 2 medium over-ripe bananas and 4 to 5 large passionfruit. Don’t open the oven door while pudding is cooking.
75g unsalted butter, chopped, at room temperature
2⁄3 cup caster sugar
3 eggs, separated
2⁄3 cup over-ripe mashed banana
1⁄2 cup fresh passionfruit pulp
1 cup milk
1⁄3 cup self-raising flour
Icing sugar mixture, to decorate
Vanilla ice-cream, to serve
Grease an oven-proof dish (7-cup capacity). Place in a large roasting pan.
2 Beat butter and sugar in a small bowl of an electric mixture until pale. Beat in yolks, one at a time, until combined. Add the banana and passionfruit and beat until well combined.
3 Transfer mixture to a large bowl. Add the milk and sifted our. Stir until combined.
4 Beat egg whites in same clean bowl of electric mixer until soft peaks form. Stir a quarter of the egg whites into pudding mixture. Gently fold in remaining egg whites until just combined. Mixture will look curdled at this stage. Pour into prepared dish.
5 Pour enough boiling water into roasting pan to come halfway up side of dish.
6 Cook the pudding in a moderately slow oven (160C) for about 50 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven. Carefully remove dish from the roasting pan. Stand for 10 minutes before serving.
7 Dust sifted icing sugar over pudding. Serve with ice-cream.