Simon Rimmer makes a delicious looking passion fruit puddings with coconut custard recipe on Daily Brunch.
The ingredients are: 8 passion fruit, pulp only, sieved to remove the seeds, 25g butter, plus extra for greasing, 150g caster sugar, 125g for the pudding and 125g for the custard, 80g plain flour, 40g for the pudding and 40g for the custard, 50ml whole milk, 2 tbsp desiccated coconut, 8 free-range eggs, 2 separated for the pudding and 6 yolks for the custard, 400ml coconut milk, 1 vanilla pod, seeds scraped out and reserved.
To prepare the dessert, preheat the oven to 180˚C/365˚F/Gas 4.
Soak the desiccated coconut in the milk until softened. Place the butter and sugar into a large bowl and mix together well, until light and fluffy. Add the flour, milk, desiccated coconut, 2 egg yolks and the passion fruit pulp, and stir until just combined.
Whisk the 2 egg whites in a clean bowl until stiff peaks form when the whisk is removed. Fold the egg whites into the passion fruit mixture.
Divide the cake mixture among four greased and floured 170ml dariole moulds and place onto a baking tray. Transfer to the oven and bake for 12 minutes, or until cooked through.
Meanwhile, for the custard, whisk the 6 egg yolks and sugar together in a bowl until pale and creamy, then sieve in the flour and mix well until smooth.
Put the custard mixture back into a clean pan and cook over a medium heat, stirring frequently for 4-5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
To serve, turn the puddings out of their moulds and put onto plates, drizzle the custard over the top of each and top with a dollop of whipped cream.