Passion fruit teacup puddings

Passion fruit teacup puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 50 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100ml milk



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

  • 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)


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Viktória Bökönyi's picture
Viktória Bökönyi
27th Sep, 2018
Where can I get those cups? They are soo cute, I need them! pls link!
31st Aug, 2013
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!
21st May, 2013
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?