They are ugly buggers aren’t they, passion fruit? And disturbing to look at when you slice through that wrinkly purply-greeny-brown hide. I’ll not get too elaborate further on their internal anatomy instead, I will move swiftly onto how wonderful they taste. If Caribbean sunlight had a flavour, I am quite sure it would be passion fruit. My first encounter was many moons ago with the Walls ice cream, a Solero – mango and passion fruit coulis surrounding vanilla ice cream. One particular memory of eating this tropical treat was during an anxious wait for my dental school finals results which, back in the day, were announced on papers pinned to the notice board with 300 anxious students jostling and pushing to check their name is on the list. Hungry Hubby and I took a wander to South Bank of the Thames and eat Soleros, waiting, waiting, waiting the extra few hours they were delayed. I can’t eat passion fruit and not think of that happy day. The results were good and so is the pud I am about to share with you!
Puddle puddings are classically desserts which produce a sauce in the bottom and a light sponge on top when baked without having to make two mixtures. I had some freshly made passion fruit curd already in the fridge so I may have cheated a little by simply layering up the curd and a simple sponge mix, just enough for two. Perfect for Valentine’s Day and anniversary celebrations a deux, home alone, nudge nudge, wink wink ;). Hungry Hubby and I call them Passion Pud Puds, down at the Apple Chapel. If you too are looking for a menu to make at home for Valentine’s day this year, might I offer this as a suggestion for your dessert course? Top with softly whipped cream and a glass of your favourite fizz or wine, they are a tropical taste sensation of a treat. I defy you and your loved one not to melt into each other’s arms by the last mouthful, so sweet and seductively tropical.
You can use lemon curd if you don’t have the wherewithal to make passion fruit curd but I urge you to try and locate some of the fresh fruits and allow them to ripen (go wrinkly) before turning them into curd and cake. The seeds give a lovely colour and texture contrast but if you prefer your pud without crunch, then feel free to sieve out the seeds. I use Nigella’s recipe for her curd in How To Be A Domestic Goddess and her tip for loosening the juices from the seeds by whizzing in the food processor is invaluable. It take a bit of elbow grease to convince the seeds to part from the flesh and juice by pushing through a sieve as best you can. If you can get the pulp then feel free to use that instead if it makes your life easier. My fruits were very sweet as they were so the curd and sponge sugar quotients could be reduced without a problem. The recipe makes just two little puddings but you could scale up fairly easily if you were wanting to serve them at a dinner party or for the family.
- 4 tbsp passionfruit curd (or lemon if you can’t get it)
- 2 ripe passion fruits, halved, flesh scraped out
- 1 medium egg
- 20g caster sugar
- 25g very soft butter
- 20ml milk
- 25g self raising flour
- Preheat the oven to 180°C
- Grease two 200-250ml ramekins with butter
- Add half the passionfruit curd to each ramekin
- Beat all the other ingredients together with an electric hand mixer to combine – if doing by hand I suggest the traditional creaming method, adding the milk at the end and folding through. You can sieve out the seeds of the passion fruits if you prefer
- Divide between the ramekins and place these in a roasting dish, pouring boiling water half way up their sides being careful to not splash water into the puddings
- Bake for 20-25 mins until risen, pale gold and just springs back to the touch in the centre. Don’t over bake or the curd will be absorbed into the sponge (which is hardly a disaster!)
- Serve with softly whipped double cream.