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.
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.
Transfer mixture to a large bowl. Add the milk and sifted our. Stir until combined.
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.
Pour enough boiling water into roasting pan to come halfway up side of dish.
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.
Dust sifted icing sugar over pudding. Serve with ice-cream.
This recipe originally appeared on New Idea Food