Beat the butter and sugar in a bowl until well combined. Add the flour, passionfruit pulp, milk and egg yolks and mix to combine.
Whisk the egg whites in a bowl until stiff peaks form. With a large metal spoon, fold half the egg white through the mixture, then fold in the remaining egg white
Pour into greased ¾c ovenproof pudding dishes and bake for 12 to 15 minutes, or until the top is golden and puffed up
Serve immediately with passionfruit ice cream and fresh extra passionfruit pulp.
Made this one last night. Light and fluffy. Had to use vanilla Icecream.Just as good. Very easy.