440g packet Green’s Golden Butter Cake mix
2/3 cup milk
60g unsalted butter, softened
½ cup desiccated coconut
2 tablespoons fresh passionfruit pulp
Whipped cream, to serve
½ cup fresh passionfruit pulp
½ cup caster sugar
2 teaspoons cornflour
1/3 cup lemon juice
Lightly grease a metal pudding steamer (8-cup capacity). Line base and side with five strips of baking paper, 6cm wide x 45cm long, at different angles.
Place cake mix, eggs, milk and butter into the small bowl of an electric mixer, reserving icing mix for another use. Beat on low speed until combined. Then beat on medium speed for 2 minutes. Stir in coconut and passionfruit pulp. Spoon into steamer. Smooth over top.
Cook, uncovered, in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand pudding in steamer for 10 minutes. Turn out onto a serving plate.
Meanwhile, make sauce. Combine passionfruit pulp and sugar in a medium saucepan. Stir over a low heat until sugar is dissolved. Blend cornflour with ½ cup water in a small jug. Stir into pan with juice. Bring to boil. Gently boil, stirring, until slightly thickened.
To serve, spoon half the hot sauce over hot pudding. Serve with cream and remaining sauce.
TIP You will need about 8 passionfruit for this recipe. This pudding is also delicious served with ice-cream. Any leftover pieces can be reheated in the microwave.