Passionfruit Self-Saucing Cake

Into a large bowl add the Caster Sugar (1/2 cup) and Eggland's Best Classic Eggs (3) and then whisk until pale and creamy. Then add the Butter (2 oz) and whisk that in, now add the Vanilla Extract (1 tsp) and Self-Rising Flour (1/3 cup) . Incorporate the flour well until you have a smooth cake batter consistency and then pour the batter into a greased pie dish.

For the other part of the dish, into a bowl add the Passion Fruit Pulp (1/3 cup) . Scoop out the flesh and place into a bowl, then add Caster Sugar (1/2 cup) and finally boiling water. This syrup is going to make the cake almost like a self saucing pudding, it will be really moist.

Using a soup ladle, gradually & carefully add the mixture over the top of the batter until all the juice is gone. Then simply place into the oven for 25-30 minutes or until the top feels slightly firm. To serve, scoop out the pudding and eat with Heavy Cream (to taste) drizzled over the top with extra passion fruit pulp.