Passion Fruit and Orange Puddings

Name: Passion Fruit and Orange Puddings
Yield: Serves 6
Ingredients: icing sugar for dusting; juice of 2 oranges; 2 tablespoons caster sugar; 3 large eggs, lightly whisked; 100 g/4 oz ground almonds; 4 ripe passion fruit; 150 g/5 oz fine demerara sugar or golden caster sugar; finely grated rind of 2 oranges; 150 ml/¼ pint double cream; 100 g/4 oz butter, at room temperature; 6 ripe passion fruit

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Passion fruit and orange is a sublime mixture which makes these light and moist little almond cakes quite delectable. Ripe passion fruit are those with very wrinkled skins.

Ingredients

100 g/4 oz butter, at room temperature
150 g/5

Dessert
Gluten-free
Vegetarian

Method

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