Orange and Passion Fruit Pudding Cakes

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


To Make

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.


Recipes you may also like:

Seville Orange Curd


Orange, Olive Oil  and Ground Almond Cake


Salted Caramel & Pear Tart

Crispy, gingery pasty case, filled with sweet, sticky, salted caramel and topped with thin slices of pear.


My parents came to visit me this weekend so I decided to make a lovely tart that we could eat while they were here. I couldn’t make anything with chocolate as my Dad doesn’t like it (I know, weird!), so I thought I’d give a salted caramel tart a go.

This recipe for pastry is the one that I always use for tarts and pies, as it is really nice to work with and doesn’t break easiliy, making it much more amenable to being  rolled out thinly. I’ve used a recipe from the Primrose Bakery for the caramel filling, from their millionaires shortbread, but I have added a few tea spoons of salt.

This recipe turned out really well, and has been enjoyed very much by everyone who has tried it! The crisp gingery pastry works really well with the rich salted caramel and sweet pears, and it looks great, so would be a good finish to any dinner party!


Variations: This tart could be topped with another fruit such as apple, or topped with dark chocolate, for an even more luxurious finish.


Ingredients: Makes one medium sized tart

Pastry Case:

  • 200g Plain Flour
  • 50g Icing Sugar
  • 120g Butter
  • 1tbsp Ground Ginger
  • 3-4 tbsp Cold Water

Caramel Filling:

  • 115g Golden syrup
  • 125g Butter
  • 2 x 397g Tins of Condensed Milk
  • 2tsp Sea Salt


  • 1 and ½ pears, sliced thinly
  • Sea Salt flakes

To Make:

The Pastry:

Preheat the oven to 180°C and grease a medium sized tart tin.

In a large bowl, rub the butter into the four, ginger and icing sugar, until the mixture forms a bread crumb like consistency.

Pour in the cold water, 1tbsp at a time, until the mixture forms a ball of dough.

Turn out onto a floured work surface and roll out into a large circle as thin as possible.

Transfer the rolled out dough to the prepared tart tin and trim off the excess pastry.

Prick the bottom of the case with a fork, and transfer to a pre-heated oven, bake for 10-15 minutes, until just golden.

The Salted Caramel Filling:

While the pastry is blind-baking, make the caramel filling

In a large pan, combine all the ingredients for the salted caramel.

Cook over a low heat, stirring constantly, for about 10-15 minutes, or until the mixture reaches 100C and starts to bubble.

Pour into the pastry case, and bake in the pre-heated oven for 15 minutes, or until it has thickened and turned a golden brown colour.

The Pear Topping:

Place the thinly sliced par over the cooked caramel and arrange in a radial pattern.

Put the tart back into the pre-heated oven for 5-10 minutes, until the pear is cooked and caramelised.

To Serve.

Remove the tart from the oven and leave to cool, before sprinkling over some sea salt flakes.

Slice and serve, on its own, or with a dollop of crème fraîche.


Chocoholic Dream Cake

Rich moist, chocolate cake, sandwiched together with a creamy dark chocolate ganache, and topped with white chocolate drizzles.


I have been seeing a lot of pictures of delicious looking super chocolaty cakes on Pinterest and Tumblr recently, so I thought I would make one myself! I have never found a chocolate recipe that I absolutely love, so I decided to have a go at making up my own.

I’ve used a basic victoria sponge recipe, but included a few extra ingredients that make this a really moist and rich chocolate cake. Golden syrup in place of the caster sugar makes the cake more sticky and pudding like in consistency, and using both cocoa powder and melted chocolate produces a cake that is extra rich!

I was really happy with how this cake turned out, it is every bit as rich, moist and satisfying as I hoped. It makes a great after dinner treat, and would even make a lovely occasion cake if it was decorated a little more professionally!


Variations: Add some coffee into the cake mix to make a mocha cake, or use a white/milk chocolate ganache, to make the cake a bit sweeter.


The sponge:

  • 225g Butter
  • 150g Caster Sugar
  • 75g Golden syrup
  • 4 Eggs
  • 50g Cocoa Powder
  • 175g Self Raising Flour
  • 100g Dark Chocolate – melted
  • 2 Heaped tbsp’s of Crème Fraîche
  • 4tbsp Milk

The Dark Chocolate Ganache

  • 75ml Double cream
  • 200g Dark chocolate

100g White Chocolate – melted


To Make:


The sponge:

Pre-heat the oven to 180°C, and prepare two 20cm round cake tins.

Cream together the butter, sugar and golden syrup until light and fluffy.

Slowly beat in the eggs, one at a time.

Fold in the cocoa powder and then the flour.

Fold in the melted chocolate until fully incorporated.

Spoon in the crème fraîche and milk. Fold in gently, making sure not to remove all the air.

Spoon equal amounts of the mixture into the prepared cake tins and make sure the mixture is level.

Bake in the pre-heated oven for 20-25 minutes

Leave to cool on a wire rack before assembling.


The Chocolate Ganache:

Warm the cream in a pan over a low heat.

Once the milk is hot, take the pan off the heat, and break in the dark chocolate. Mix until all the chocolate has melted.


Spoon half the ganache over one of the sponges, place the next sponge on top, and then spread the rest of the ganache over the top layer of cake.

Drizzle the melted white chocolate over the top of the cake.

Once the ganache and white chocolate are set, the cake is ready to serve!


Recipes you may also like:

Valentines Day Cherry Marshmallow Brownie Sandwiches 


Orange, Olive Oil and Ground Almond Cake

Moist light sponge flavoured with orange, olive oil and ground almonds, layered with sweet mascarpone and tangy orange curd.


This is yet another recipe to use up my orange curd! I made this whilst as home for the weekend to use the jar of curd I gave to my family. I wanted to make a traditional looking sandwich cake, but I was feeling a bit adventurous, so decided to use olive oil and ground almonds to flavour the sponge.

The olive oil and ground almonds make a very moist but light sponge, and the flavours give a really summery, Mediterranean feel. It makes a lovely after dinner treat!

Variations: This cake could be made with any other citrus fruit such as Lemon


The Cake

  • 4 Eggs
  • 220g Caster Sugar
  • Zest and Juice of two Large Oranges
  • 100g Olive Oil
  • 150g Ground Almonds
  • 100g Self Raising Flour
  • 1 tsp Baking Powder
  • 100g Melted Butter

The Filing:

  • 250g Mascarpone Cheese
  • 50g Icing Sugar
  • 220g Orange Curd


To Make:

Preheat the oven to 180 °C and prepare two 20cm cake tins.

Whisk together the eggs and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.

Stir the orange juice and zest.

Fold in the olive oil, and then the ground almonds, 75g at a time.

Fold in the flour and baking powder, and then the melted butter.

Divide equally between the two cake tins and bake in the pre-heated oven for 20-25 minutes.

Cool completely on a wire rack before assembling.

Once the cake is cool, mix the icing sugar into the mascarpone cheese.

Cut either one or both sponges into two, to make either a three or four layered cake.

Take one cake layer and put on the cake stand to act as the base, spoon over ½ the mascarpone mixture, and then ½ the orange curd (or 1/3 if you are doing 4 layers). Add the next sponge and then the other half of the mascarpone and orange curd.

Add the final sponge to the top of the cake and dust with icing sugar. The cake is ready to serve!


Recipes you may also like:

Double Chocolate Orange Curd Layer Cake


Spiced Orange and Earl Grey Tea Loaf


Valentines Day Cherry Marshmallow Brownie Sandwiches

Rich fudgy Chocolate brownies, cut into heart shapes, sandwiched together with sweet and fluffy cherry marshmallow frosting and topped with a white chocolate ganache.


I had a big chocolate craving the other day, so decided the best thing to do would be to make a nice batch of gooey chocolate brownies. I was also planning on making a valentines day themed dessert, so I thought I’d try and make by brownies a bit special by cutting them into heart shapes and sandwiching them together with a cherry marshmallow frosting to make them even more indulgent!

These do require a little more effort than normal brownies, but they look fantastic and will definitely impress!


Variations: The favour of the Marshmallow frosting could easily be changed by using a different fruit jam or even be changed to chocolate, for an extra-chocolaty treat. Alternatively, the brownies could be swapped for blondies, if you aren’t a big chocolate lover.

To make these even easier, they could just be sandwiched together with any flavour of standard buttercream!


Ingredients: Makes 6-8 sandwiches, depending how efficient you are with your cutter!

For the Brownies:

  • 330g Caster Sugar
  • 200g Plain Chocolate
  • 120g Butter
  • 150g Plain Flour
  • 3 Eggs

For the Marshmallow Frosting:

  • 2 Egg Whites
  • 50g Cherry Jam
  • 200g Sugar
  • 50ml Water
  • 1 Sachet of Powdered Gelatine

White Chocolate Ganache

  • 100g White Chocolate
  • 25ml Double Cream
  • 1tsp Pink Food Colouring.


To Make:

The Brownies:

Preheat the oven to 170°C and line a baking tray.

Melt the butter and chocolate in a pan over a low heat, and weigh out the caster sugar into a mixing bowl.

Once the chocolate mixture is melted, pour into the caster sugar and stir to combine

Add the eggs one at a time, mixing until fully incorporated.

Lastly, fold in the flour and pour into the prepared baking dish.

Bake in the preheated over for 30-35 minutes.

Leave to cool completely, then turn out onto a chopping board and cut out as many heart shapes as possible with a heart shaped cookie cutter.

Whilst the Brownies are Cooling, make the Marshmallow Frosting:

Whisk the egg whites until they form stiff peaks, and then fold in the cherry jam.

Meanwhile heat the sugar and water in a pan until they reach 124°C on a sugar thermometer, this should take around 6-8 minutes. Then stir in the gelatine.

Slowly pour the hot syrup into the egg whites, whisking constantly, until all the syrup has been incorporated.

Continue whisking for a further 5 minutes, until the mixture is shiny, glossy and light.

Once the brownies are cooled, use the marshmallow frosting to sandwich two of the hearts together.

The White Chocolate Ganache.

Heat the cream and chocolate in a pan over a low heat until melted.

Coat the tops of the brownie sandwiches in the white chocolate mixture.

Colour the rest of the ganache with pink food colouring and drizzle over the top of the brownies to give a striped effect.

Leave the chocolate and marshmallow frosting to set, and then the brownies are ready to serve!


Spiced Orange and Earl Grey Tea Loaf

Moist Loaf Cake Flavoured with Fragrant Spiced Orange Jam and Earl Grey Tea, Smothered in Citrus Spiced Orange Syrup.

DSC04121 I came up with this recipe as a way of using my spiced orange jam to favour a cake. I have always liked the idea of a marmalade tea loaf, but find it too bitter, so I thought my Orange jam might be a great alternative.

I have also recently discovered a love of tea, and I have been really keen to try incorporating a tea flavour into some of my cooking, so I’ve killed two birds with one stone in this recipe!

I was worried that the flavours might be a bit overpowering together, but they actually complement each other perfectly, and the syrup makes the sponge perfectly moist. It has had approval all round from my friends and family who have tried it!


A lemon Drizzle Version of this cake would be a great alternative – just add lemon juice and zest to the cake, and make an earl grey and lemon syrup to drizzle over the top.

Substituting the Orange jam for Apricot would work well.




For the Cake:

  • 3 Eggs
  • 200g of Caster Sugar
  • 100g Spiced Orange Jam
  • Zest and juice from 1 Orange
  • 350g Self Raising Flour
  • 200g Melted Butter
  • 120ml of Very Strongly Brewed Earl Grey Tea

For the Orange Syrup Topping:

  • 100g Spiced Orange Jam
  • 1tbsp Honey
  • Zest and Juice from ½ an Orange
  • 100ml Very Strongly Brewed Earl Grey Tea

The Cake:

Prepare a 23 by 13cm loaf tin and preheat the oven to 170°C

Whisk together the eggs, sugar and jam for a few minutes until very light and fluffy.

Fold in half the flour and then half the earl grey tea, repeat until all the four and tea are incorporated.

Fold in the melted butter and orange juice.

Pour the cake mixture into the prepared tin and bake in the preheated oven for 1 – 1 ¼ hours. Check the cake after 1 hour, if it is not cooked though, cover in foil and bake for a further 15-20 minutes.

Once cooked though, remove the cake from the tin and leave to cool on a wire rack.

Use a skewer to pierce holes ¾ of the way into the cake, to allow the syrup to penetrate the sponge

Meanwhile, make the orange syrup topping:

Combine all ingredients in a small pan over a high heat and boil vigorously for a few minutes.

Spoon over the warm loaf cake making sure the whole surface is covered.

Once all the liquid has been absorbed, it is ready to serve. Delicious with a nice cup of Earl Grey tea!


Related Recipes:

Spiced Orange Jam


Spiced Orange Jam

Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.

Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.

The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!

Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.


Ingredients: Makes Three 250g Jars

  • 300ml Seville Orange Juice
  • Zest from 3 Seville Oranges
  • 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Pieces of Stem Ginger, Finely Chopped
  • 50ml Stem Ginger Syrup
  • 400g Jam Sugar
  • A Splash of Spiced Rum
  • 1tsp Vanilla Essence

Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.

Cool a small plate in the fridge.

Add the spiced rum and then the stem ginger and syrup.

Stir in the jam sugar and turn the heat down.

Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.

Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.

Stir in the vanilla extract.

Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.