Passion Fruit Lemon Self-Saucing Pudding

Preheat the oven to 180C/160C fan/gas 4. Butter a deep 20 x 30cm baking dish, about 5cm deep. In a large bowl, whisk together the self-raising flour, baking powder, golden caster sugar, lemon zest, and salt. In a jug, whisk the melted butter, milk, eggs, and pulp from 1 passion fruit until combined. Pour the wet mixture into the dry ingredients and stir with a spatula just until smooth, then spread the batter evenly in the prepared dish.

To make the sauce, whisk the light brown sugar, lemon juice, lemon curd, pulp from the remaining 2 passion fruits, and 300ml boiling water in a heatproof bowl until mostly smooth. Slowly pour the hot sauce over the batter without stirring. Bake for 40-45 minutes, or until the sponge is risen, golden, and set on top, with sauce bubbling around the edges. Let stand for 5 minutes, then serve warm with vanilla ice cream.