GSABO, recipe, hubs 2

Granadilla and White Chocolate Pudding


The Great South African Bake Off

BBC Lifestyle



  • 645ml All Purpose Flour
  • 3,75ml Bicarbonate of Soda
  • 3,75ml Baking Powder
  • 2ml Salt
  • 100g White Choc Chips
  • 7,5ml Ground Ginger
  • 200g Butter
  • 100g Castor Sugar
  • 2ea. Medium Eggs
  • 200ml Milk
  • 180ml Golden Syrup
  • 125ml Granadilla Pulp


  • 250ml Granadilla Pulp
  • 125ml Water
  • 125ml Castor Sugar


  • 200ml Granadilla Juice
  • 250ml Vegetable Oil
  • 2,5ml Agar Agar Powder


  • 60ml Granadilla Pulp
  • 15ml Sugar
  • 50ml Cream
  • 250g White choc


  • 2125ml Granadilla Puree
  • 4ea. Eggs
  • 160ml Sugar
  • 1ml Salt
  • 125ml Unsalted Butter

Preparation method


  • Preheat Oven at 180C
  • Sift flour, sugar, bicarbonate, salt, baking powder and ginger
  • Grate 150g butter into dry ingredients, mix until combined
  • In separate bowl, mix eggs, milk and 30ml syrup
  • Mix egg mixture into dry ingredients, add chocolate
  • Grease muffin pan with remaining butter
  • Mix the syrup and granadilla pulp, add to base of muffin pan
  • Fill ¾ full with ice cream scoop
  • Add boiling water to baking pan , place muffin pan into water
  • Cover loosely with baking paper
  • Bake for 35 minutes
  • Turn out each pudding and drizzle with granadilla syrup
  • Let Cool

Granadilla Syrup:

  • Bring all ingredients to the boil in small saucepan
  • Boil on quite high heat to reduce liquid
  • When syrup starts to form turn off

Granadilla Caviar:

  • Chill oil in freezer for a few minutes
  • In a saucepan whisk the juice and Agar Agar powder
  • Bring to boil (2 minutes), remove and let it cool
  • Add juice mixture to squeeze bottle
  • Drop one drop at a time into cold oil to form fruit pearls
  • Remove pearls from oil with strainer and rinse in water

Granadilla Ganache Balls:

  • Blend fruit pulp to break the seeds, pass through sieve
  • In saucepan bring sugar and pulp together over medium heat
  • Stir continuously
  • Melt chocolate and cream in microwave
  • Add pulp to chocolate and stir until smooth
  • Let cool, cling wrap on top, place in fridge to set
  • Form into small balls

Granadilla Curd:

  • Add Puree, egg yolks and sugar in heavy bottom saucepan
  • Cook for about 8 minutes, continuously whisking, until thickens
  • Whisk in salt and butter (cube for cube) until fully incorporated
  • Remove from heat, then pour through sieve into bowl.
  • Press cling wrap on top and chill in fridge


  • Turn Puddings out and decorate with different elements