These light and moist little almond cakes are delectable. Remember that ripe passion fruit are those with very wrinkled skins.
To make the puddings, first butter 6 deep patty tins or individual dariole moulds and put a disc of baking parchment cut to fit in the bottom of each.
In a mixing bowl beat the butter and demerara sugar until soft and fluffy, then beat in the grated orange rind. Cut the 4 passion fruit in half and spoon the insides of 4 halves into the bowl with the whisked butter and sugar, then strain the juice from the remaining halves and add to the bowl; discard the seeds. Whisk in to break the flesh up and disperse the seeds, then alternately whisk in the ground almonds and the whisked eggs.
Spoon the pudding mixture into the individual tins or moulds and cook in the centre of a preheated oven, 190°C, 375°F, Gas Mark 5 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 round the edges to loosen them and turn out on to a cooling rack, removing the discs of baking parchment. Leave until cool.
To make the sauce, cut the 6 passion fruit in half and spoon the insides out 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 in dissolves. Finally stir in the double cream. Refrigerate the sauce until needed.
To serve, spoon the sauce equally on to 6 individual plates, place a pudding in the centre of each and sprinkle icing sugar on to the puddings through a fine sieve — I like enough to make them completely white on top.
© 1991 All rights reserved. Published by Websters International.