[Photograph: Iain Bagwell]

Passionfruit caramel is one of those combinations you'd never come up with on your own, but when you catch sight of it in a cookbook or dessert menu, you just have to have it. But let's not forget the whiskey glaze on these rich, sweet, cake doughnuts. All the Glazed, Filled, Sugared, & Dipped elements come together to create a real stunner.

Tips & Tweaks: The easiest, best way to make the passionfruit caramel is to use pre-packaged 100% pure passionfruit juice, or frozen puree. Fresh is normally best, but in this case, you'd need to put 3 to 4 ripe passionfruits through the wringer to yield enough juice for the recipe.

Once made, the caramel is excellent on not just doughnuts. Try it with french toast, top vanilla pudding, or drizzle it over ice cream.

As always with our Bake the Book feature, we have five (5) copies of Glazed, Filled, Sugared & Dipped to give away.


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