Passion fruit teacup puddings

Passion fruit teacup puddings

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(2 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Makes 6
Cook these steamed sponge puddings in small, sturdy ramekins and serve in little china cups when entertaining

Nutrition and extra info

  • Freezable

Nutrition: per pudding

  • kcal439
  • fat22g
  • saturates13g
  • carbs52g
  • sugars34g
  • fibre2g
  • protein8g
  • salt0.5g
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Ingredients

  • 250g passion fruit or lemon curd
  • 4 ripe passion fruit, seeds and pulp removed
  • 3 large egg
  • 100g golden caster sugar
  • 85g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • icing sugar, to dust
  • clotted cream, to serve (optional)

Method

  1. Heat oven to 160C/140C fan/gas 3. Line a large, deep roasting tin with a tea towel, set aside, and boil the kettle. Put 100g of the curd in a bowl, mix the remaining curd with the passion fruit seeds and pulp, and divide between 6 teacups or ramekins (mine were around 200ml).

  2. Whisk the eggs and sugar together in a large bowl until pale and fluffy – this will take about 5 mins. Add the reserved curd, butter, milk, flour and baking powder. Fold the mixture together with a spatula until there are no visible lumps of flour, then divide between the teacups.

  3. Put the teacups in the roasting tin. Carefully fill the tin with hot water from the kettle to come about halfway up the sides of the teacups, being careful not to get any water in the cups. Bake for 50 mins until risen and golden. Once cooked, you can cool the puddings and chill for up to a day, or wrap in cling film and freeze for up to 2 months. To reheat, bring to room temperature, put back in a hot water bath in the oven and bake for 15 mins at 160C/140C fan/gas 3. Before serving, dust each pudding with a little icing sugar and put a spoonful of clotted cream on top, if you like.

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Comments (2)

SCropper's picture

I made these as per the recipe and thought they were delicious although made them in large ramekins rather than teacups. They certainly went down well at my house!

moirashaw1's picture
3

Made in study teacups. My ramekins were too small. The sponge was quite dense after cooking, tho the passion fruit base and lemon curd base was delicious. Next time I'd mix the lemon curd, butter, milk, flour and baking powder together, then fold that mixture into my fluffy butter/ sugar mixture. Think that would work better than method suggested.

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