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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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Comments, questions and tips (4)

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Overall rating

A star rating of 4 out of 5.4 ratings

JanWaters23

Absolutely delicious! I’ve made these many times and they’re a really reliable recipe. I cook them in little individual pudding tins and then either upend them into a dessert dish or cool and freeze any we don’t eat immediately. Just allow to defrost, pop in a dish and then microwave for a minute…

Viktória Bökönyi avatar

Viktória Bökönyi

Where can I get those cups? They are soo cute, I need them! pls link!

SCropper

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

A star rating of 3 out of 5.

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. …

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