Name: Passion fruit teacup puddings
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 6
Cuisine: British
Ingredients: 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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Passion fruit teacup puddings

Passion fruit teacup puddings

Cassie Best

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Makes 6

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4 out of 5.4 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per pudding

kcal439
fat22g
saturates13g
carbs52g
sugars34g
fibre2g
protein8g
salt0.5g

low

Method

step 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).
step 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.
step 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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A star rating of 4 out of 5.4 ratings

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