150g unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup caster sugar
3/4 cup self-raising flour
1 1/4 cups milk
4 eggs, separated
Double cream, to serve
Meringue
3 egg whites
3/4 cup caster sugar
Preheat oven to 180C/160C fan-forced. Grease a 1.5-litre (6-cup-capacity) baking dish.
Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, fl our, milk and egg yolks in a bowl. Whisk to combine.
Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
Spoon mixture into prepared dish. Place dish in a large roasting pan. Pour boiling water into pan to come halfway up side of dish. Bake for 35 to 40 minutes or until golden and just set.
Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
Preheat grill on high. Remove pudding from water bath. Dollop meringue over pudding. Grill for 3 to 4 minutes or until golden. Serve immediately with cream.
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