Passion Fruit and Orange Puddings

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

These light and moist little almond cakes are delectable. Remember that ripe passion fruit are those with very wrinkled skins.


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