Passion fruit teacup puddings

Passion fruit teacup puddings

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level



Makes 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per pudding

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  • 250g passion fruit or lemon curd
  • 4 ripe passion fruits, seeds and pulp removed
  • 3 large eggs
  • 100g golden caster sugar
  • 85g butter, melted
  • 100ml milk
  • 140g plain flour
  • ½ tsp baking powder
  • icing sugar, to dust
  • clotted cream, to serve (optional)

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  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.

Recipe from Good Food magazine, May 2013

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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
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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.