Passion Fruit and Orange Puddings

For the Puddings

• 125 g (4 oz) butter, softened
• 150 g (5

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