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Caramelised Passionfruit Pear Pudding



50 grams short grain rice
500 ml milk of your choice
500 ml coconut cream (or pouring cream)
5 pears (de seeded, peeled and thinly sliced)
200 grams passion fruit pulp without seeds (strain 10 pods or buy pulp)
300 ml maple syrup
300 ml coconut syrup
1 teaspoon vanilla bean paste
8 free range eggs
4 free range egg yolks

Caramelised Passionfruit Pear Pudding Directions

Preheat oven to 180 degrees centigrade

Cook rice in a large saucepan until soft (30-40 minutes), drain and set aside

Coat pears in maple syrup and lay on a baking sheet on an oven tray and bake for 5-10 minutes turning regularly to ensure they do not burn

Remove from oven and let cool

Turn oven down to 160 C, whisk eggs, egg yolks coconut syrup and vanilla in a large bowl, add milk and cream and mix until combined

Place rice in the bottom of a large baking dish and pour mixture over rice

Cook for 50-60 minutes or until the mixture has soaked up the liquid and the top of the pudding is light brown

Remove pudding from oven let stand whilst gently heating passionfruit pulp in a large pan Place caramelised pear on top of the pudding

Pour warmed passion fruit over rice pudding and serve

Delicious with plain vanilla ice cream

Nutrition facts

Per Serving

Fibers (g): 3g