Prep
1hr 30 minsBake
25 minsServes
8Difficulty
Easy
About
It's not often we use passion and fruit in the same sentence, but we'll make an exception for these ooz-amazing golden bars of Lyle's and passionfruit seeds.
Passion Fruit Bars Recipe
Preheat oven to 180C fan gas Mark 5.
Grease and Line a 20x20cm a loose-bottomed tin with baking parchment.
Cream the butter and sugar until light and fluffy, add the sifted flour, mix well and spread evenly over the base of the tin.
Bake for 15 minutes or until golden. Reduce oven temperature down to 150c
Whilst the base is baking place the corn flour in the base of a non stick pan, before heating gradually whisk in the water until the corn flour mix is smooth, add the passion fruit puree, if using fresh passion fruits sieve out the juice into a jug and if you are slightly short make up to the 170mls with fresh orange juice. Add the syrup and sugar and heat on a low heat until the mixture thickens and begins to bubble.
Whisk the egg yolks together and blend into the mix, continue to heat for a further 2-3 mins.
Spread the smooth filling over the biscuit base and return to the oven for a further 10 minutes.
Allow to cool in the tin for an hour, carefully push out the loose base from the tin surround remove the outer parchment and cut into 8 even slices with a sharp knife.
Decorate with the passion fruit seeds.
Perfect for a spring or summer picnic or alfresco eating!
Ingredients – 3 items
1
For the shortcake base
Butter
Unsalted, softened
Tate & Lyle Granulated Sugar
Plain flour
For the passion fruit layer
Corn flour
Water
Passion fruit
Made into a puree
Lyle’s Golden Syrup
Tate & Lyle Golden Caster Sugar
Medium eggs
Yolks
To decorate
Passion fruit
Seeds and pulp scooped out and sieved
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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