Passion Fruit Pudding

In December we traveled toward the Lakes District for a little holiday. We spent our first night in Manchester in an amazing apartment (things are always cheaper in the off-season, and the last week of December is probably the worst time to travel in England because most of the tourist sites are closed-ie. Lyme Park, where they filmed Pemberly, the Preston temple, Hill Top, etc . . .)

Anyway, we ate dinner at one of the best restaurants I have been to here in the UK. It was a Brazilian churascaria (barbecue). I was in absolute heaven. Our Brazilian waitress was thrilled to meet two Americans who spoke Brazilian Portuguese (Most Portuguese speakers here are from Portugal, and I have a difficult time understanding them.)

For dessert Sam and I had to get the pudim de Maracuja (passion fruit pudding). It was absolutely delicious--fattening, too. The waitress told me how to make it, so when I returned home, I got the ingredients and tried to make it. It didn't work. So, I googled it and found a couple more recipes, and for some reason, I couldn't get the pudding to set--it was runny. My Portuguese friend, Paula, who lives near me, told me that there isn't enough acid in maracuja (passion fruit) to set the pudding. I knew instantly what to do. I went home, got the ingredients, and in addition I used a lime to add more acid to the juice. It turned out perfect. So, if you're looking for a delicious recipe, that is out of the norm, try Pudim de Maracuja. I know, the picture may not look that great, but you will be addicted after your first bite.

Ingredients: 1 can Sweetened Condensed Milk, 1 can heavy cream (use the condensed milk can to measure), 6-8 passion fruits, 1 lime, or 1/2 lemon, juiced.

Open the fruit and pour contents into a sieve that is over a bowl, to catch the juice. I add a little water to the seeds in the sieve to loosen up the pulp a little. Reserve the seeds. Juice the lime or lemon and add to the passion fruit juice. Pour juice, cream, and sweetened condensed milk in a blender or mixer, and mix until the pudding stiffens. Pour in bowl and top with reserved seeds. Sometimes I add one extra passion fruit to the seeds for the topping.

Refrigerate until cold.