Mini passion fruit puddings
- Preparation and cooking time
- Total time
- Easy
- Makes 4
Ingredients
- 2 passion fruits, halved
- 100g butter, plus extra for the moulds
- 100g golden caster sugar
- 1 lemon, zested
- 2 eggs
- 100g self-raising flour
- ice cream or cream, to serve
SYRUP
- 4 passion fruit, halved
- 2 tbsp caster sugar
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. To make the syrup, scoop the pulp and seeds from the 4 passion fruits into a small pan, add the 2 tbsp caster sugar and 2 tbsp water and simmer until syrupy.
- STEP 2
Butter 4 × 150ml metal pudding moulds. To make the puddings, scoop the pulp from 2 passion fruits then push through a sieve and discard the seeds that are left. Whizz the butter, 100g sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one followed by the sieved passion fruit pulp. Add the flour and pulse until incorporated into a smooth mixture.
- STEP 3
Divide between the moulds then sit them in a small roasting tin. Pour water from a kettle into the tray to come 1cm of the way up the moulds. Cover the whole tin with a sheet of foil and put in the oven.
- STEP 4
Bake for 25-30 minutes, or until a skewer poked into the middle of the puddings comes out clean.
- STEP 5
Turn out and spoon the syrup over the top. Serve with ice cream or cream.