¼ cup (60g) butter, softened
¾ cup Chelsea Icing Sugar, sifted
2 extra large eggs, separated
Finely grated rind of 1 lemon
⅓ cup lemon juice
2 Tbsp passionfruit pulp
1 cup milk
¼ cup gluten free plain flour
Chelsea Icing Sugar extra, to decorate

Preheat oven to 180°C conventional (160°C fan forced).
Grease 5 x ¾ cup ramekins or jars.
Cream butter and Chelsea Icing Sugar in a medium sized bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
Stir in lemon rind, lemon juice, passionfruit and milk. Sift flour over mixture and mix until combined.
Using a clean bowl and beaters, beat egg whites until soft peaks form. Lightly fold into passionfruit mixture.
Pour batter into ramekins and place into a deep baking pan. Pour boiling water into pan, so it comes halfway up sides of ramekins. Bake, uncovered, for 20 – 25 mins or until pudding is just firm on top with a sauce at the base. Dust puddings with extra Chelsea Icing Sugar and serve warm.
Tip: Use store bought passionfruit pulp when out of season.