Purple Pudding ! The Queen's Platinum Jubilee

Ingredients

For the Souffle style cake:
3 eggs
70 g of sugar (divided in two 35 g portions)
40 grams of butter
125 g cream cheese
25 g flour
25 g Ube powder (You can use a few drops of purple food colouring instead, if so, subtract
20 ml of milk to the recipe.
Squeeze of lemon
Zest from 1 large orange (Grate it thick to feel those orange peels in the sponge, it’s
amazing!)
For the topping
½ an Orange chopped into little pieces (Use photo for reference)
1 tbsp of Gin
2 tbsp of Dubonnet
3 tbsp of Golden Syrup
For Passion Fruit Custard
200 ml of Whipping Cream
2 egg yolks
50 grams of sugar
3 Passion Fruits

Method

1. Preheat your Oven to 160 degrees Celsius.
2. To create the topping, in a small bowl, place your chopped Oranges, Gin, Dubonnet
and golden syrup.
3. Mix gently with a spoon and set aside.
4. Next to make the souffle cake, start by separating your egg whites and yolks
5. In a separate bowl mix the butter and 35 g of sugar with a stand mixture for about 2
minutes.
6. Add the cream Cheese, incorporate with your mixer for about a minute, and then
slowly add each egg yolk, one by one.
7. Sift in flour and Ube Powder (Or the food colouring if you’re using that instead)
8. Pour in milk and beat for another minute.
9. In a separate bowl beat egg whites. Once stiff peaks begin to form, gradually add the
remaining 35 g of sugar.
10. Then, add your yolk mix into your egg white mix using gentle rotations with a
spatula. This will give the cake additional lightness and volume.
11. Now it’s time to bake! Grease the sides of a (size here) pudding tin and add your
orange and syrup mixture in the bottom.
12. Next add your cake batter and cover the top with aluminium.
13. This cake is baked using a water bath, for which you will need a roasting dish that is
large enough to fit your cake mould.

14. Place the cake mould in the centre of the dish. Use a kettle to boil water and fill the
dish up halfway. This will make sure the cake is moist and cooks evenly in the oven.
15. Place in the oven for one hour at 160 degrees Celsius, then remove the tin foil from
the top and bake for another hour. This is two hours total.
16. After taking it out of the oven, let cool for about 20 minutes before removing from
the mould.
17. Every oven is different! So, make sure you check your pudding halfway through the
second hour. Insert a knife or toothpick and you’ll know it’s ready if it comes out
clean. If not, let bake for the additional thirty minutes and check again. If it’s still not
done, then it might need an additional 20-30 minutes.
18. Whilst the cake bakes, to make the passion fruit custard, start by beating for
whipping cream with a hand or stand mixer. (PRO TIP: Make sure you place your
bowl and beaters in the freezer for about 30 minutes before whipping. This works
like magic for your cream to increase faster and become even more stiff)
19. Using a food processor or blender, mix the pulp for your Passion fruits for about 2-3
minutes. (You can strain out the seeds, but I don’t as I love the crunch it gives the
custard)
20. In a separate bowl, whip your egg yolks and sugar until they double in size.
21. Mix in the passion fruit blend
22. Add your yolk mixture to your whipped cream using gentle rotations.
23. Once the custard is done, I like to add some passion fruit pulp on the top as it really
makes it pop.
24. Serve a generous amount of Passion fruit Custard with your pudding.
25. Enjoy!