I made this pudding.........ok...........I "assembled" this pudding on the weekend at a BBQ. It is strictly for adults this one due to it's alcohol content.
I came across the recipe in my "Nigella Express" book. It is delicious and if you like Stones Green Ginger Wine you will love it.
The recipe states it's a trifle but I would be reluctant to use a Trifle Bowl - as I can imagine the bottom layer would be too strong. I used a large shallow serving plate that had a raised edge. This way you can do one layer of sponge and get an even sponge to plonk ratio.
Now, you can make your sponge from scratch and use freshly pulped passionfruit or do what I did and grab everything from the supermarket on the way to the BBQ. I bought a store made sponge and a jar of passionfruit pulp, as they are not in season at the moment - I will definitely try fresh when I can get a hold of them.
Ginger and Passionfruit "Trifle"
You will need:
1 Small Sponge Cake - you could use lady fingers or madeleines
Stones Green Ginger Wine
Caster Sugar or Icing Sugar - 4 teaspoons
Passionfruit pulp (x6) - or a small jar if they are not is season
Using a serving plate with a raised lip roughly break up your sponge and layer evenly in your plate/bowl.
Pour your Green Ginger Wine over your sponge pieces. I placed my finger over the end of the bottle and did a kind of sprinkling motion - if you are a "lush" then go with the pouring method. I used about a quarter of a bottle.
In a separate bowl whip your cream and 4 teaspoons of your caster sugar or icing sugar. Once the cream forms peaks, mix through about 2 tablespoons of passionfruit pulp.
Spoon the cream over your sponge. Then scatter the rest of your passionfruit pulp over the cream. Devour immediately!
The Nigella recipe used larger quantities (and an entire bottle of Stones Green Ginger Wine). I have used half the amounts. I'm going to add this to our Christmas day menu but make up individual portions in cocktail glasses (or similar).
It is a deliciously decadent pudding - give it a try, even if you just make up two small portions after dinner one night. Enjoy!