• 100 g/4 oz butter, at room temperature
• 150 g/5 oz fine demerara sugar or golden caster sugar
• finely grated rind of 2 oranges
• 4 ripe passion fruit
• 100 g/4 oz ground almonds
• 3 large eggs, lightly whisked
• icing sugar for dusting

For the sauce

• 6 ripe passion fruit
• juice of 2 oranges
• 2 tablespoons caster sugar
• 150 ml/¼ pint double cream

Butter 6 deep patty tins or individual dariole moulds and put a disc of baking parchment cut to fit in the bottom of each. Preheat the oven to 190°C/375°F/gas mark 5.

In a mixing bowl, beat the butter and sugar together until soft and fluffy, then beat in the grated orange rind. Cut the passion fruit in half and spoon the insides of 4 of the halves into the bowl with the butter and sugar. Strain the juice from the remaining passion fruit halves and add to the bowl, discarding the seeds. Whisk the mixture to break the flesh up and disperse the seeds, then whisk in the ground almonds and the eggs alternately, a little at a time. Spoon the mixture into the tins or moulds and bake in the centre of the oven for 25-35 minutes, until a small sharp knife inserted in the centre of a pudding comes out clean. Leave the puddings in the tins for at least 10 minutes, then pass a knife around the edges to loosen them and turn them out on to a wire rack, removing the discs of baking parchment. Leave to cool.

To make the sauce, cut the passion fruit in half and spoon the insides into a nylon sieve set over a bowl. Rub with a wooden spoon until as much juice as possible has gone through the sieve. Discard the mass of seeds. Strain the orange juice through a fine sieve into the bowl and add the caster sugar, stirring thoroughly so that it dissolves. Finally, stir in the double cream. Refrigerate the sauce until needed.

To serve, spoon the sauce on to 6 serving plates, place a pudding in the centre of each and generously sprinkle icing sugar over the puddings through a fine sieve.