Madeira Passion Fruit Pudding
The baked version published by Teleculinária: natural passion fruit pulp with seeds, eggs and Madeira wine in a caramel-lined mould. The regional tourism authority includes the pudding among the island's traditional sweets; this is one documented formula, not an official specification or the cold-set gelatine version.
- Yields
- 8 servings
- Prep
- Not stated consistently by the source
- Cook
- 45 min in the published method
Ingredients
- 450 g Sugar
- 400 g Natural passion fruit pulp, with seeds
- 8 Eggs
- 50 ml Madeira wine
- a little, plus 50 ml Water for the caramel
Method
Heat the oven to 180°C / 350°F and prepare a pudding mould.
Put 150 g of the sugar in a saucepan and moisten it with a little water. Heat without stirring until it forms a caramel.
Remove the caramel from the heat, carefully add 50 ml water and stir. Immediately use it to coat the mould, then set aside.
Heat the remaining 300 g sugar with the passion fruit pulp and Madeira wine. Boil well, stirring occasionally, until a syrup forms.
Beat the eggs only until combined. Pour in the hot syrup in a thin stream, stirring continuously so the eggs do not curdle.
Pour the mixture into the caramel-lined mould. Set it in a hot-water bath and bake for 45 minutes.
Remove from the oven, cool completely, and refrigerate for several hours before unmoulding. Serve well chilled.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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