100g/4oz lactose free butter
85g caster sugar
grated zest and juice 1 lemon
140g gluten free self-raising flour
1 tsp gluten free baking powder
4 tbsp lactose free natural yogurt, plus extra to serve (optional)
140g raspberries, blueberries or strawberries (or a mixture)
50g demerara sugar
2 passion fruits, halved and pulp scooped out
Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the lactose free butter.
Put the remaining lactose free butter, caster sugar, lemon zest, egg, gluten free flour, gluten free baking powder and lactose free yogurt in a mixing bowl.
Whisk together for 2 mins until pale and fluffy. Gently fold in the berries, then pour the batter into the prepared dish and level the surface.
Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together.
Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture.
Serve warm with lactose free vanilla ice cream or the lactose free yogurt.
Recipe adapted from: Good Food