Light sponge puddings, flavoured with zingy orange and passion fruit, covering a layer of citrus orange curd.
I recently bought some little ramekins, which I have used as containers for sauces etc. when serving dinner, but I hadn’t used them for individual desserts, so this weekend, I decided it was time!
I have come across lots of recipes for lemon puddings which I liked the idea of, but I wanted to make my puddings a little bit more unusual, so I have used a combination of orange and passion fruit to flavour them.
These puddings are exceptionally light and refreshing, the fluffy fruity sponge is spooned out of the ramekins, in a delicious orange curd sauce, which makes a really satisfyingly sweet, indulgent pudding. Excellent as a Sunday evening treat!
Variations: The orange and passion fruit, juice, zest and curd, could be replaced with lemon, to make lemon puddings.
Ingredients: Makes 6 Individual Puddings
- 2 Large Oranges – juice and zest
- 2 Passion fruits – strained juice
- 60g Butter
- 120g Caster Sugar
- 50ml Milk
- 6 tsp Orange Curd
- 2 Eggs, separated
Grease 6 individual ramekins and pre-heat the oven to 180°C
Cream together the butter and sugar in a mixing bowl, with the orange zest, until light and fluffy.
Fold in the egg yolks, one at a time.
Stir in the orange and passion fruit juice, and then fold in the flour.
Fold in the milk.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Slowly fold the egg whites into the cake mixture, being careful not to knock out all the air.
Add 1tsp of orange curd to each ramekin, and spread evenly across the bottom.
Spoon the cake mixture into the ramekins, over the orange curd.
Place the ramekins in a baking tray filled with water, reaching 1/3 of the way up the sides of the ramekins.
Bake in the pre-heated oven for 15-20 minutes, until the tops of the sponges start to colour and are firm to touch.
Leave to cool for 5 minutes, before serving warm.
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