Ginger puddings with passion fruit sauce

100g (31/2oz) unsalted butter
100g (31/2oz) caster sugar
2 free-range eggs, lightly beaten
1tsp ground ginger
1/4tsp ground allspice
125g (4oz) stem ginger, finely chopped
125g (4oz) self-raising flour, sifted
150ml (1/4pt) milk

For the passion fruit sauce
4 ripe, sweet passion fruit
2tbsp caster sugar

The combination of ginger and passion fruit makes these moist puddings extra special

In short	Preparation time: 20 mins Cooking time: 30 mins Total time: 50 mins Serves: 4 people Course: Desserts
Nutrition (per portion)	575 calories 26g fat (15g saturates)

Method

1 Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter four 250ml (9fl oz) pudding basins. Beat butter and sugar until creamy. Add eggs a little at a time, beating well after each addition. Stir in spices and ginger. Fold in spoonfuls of the sifted flour, alternating with spoonfuls of milk until milk is used up.

2 Spoon into the basins. Place in a large roasting tin and cover each tightly with foil. Pour boiling water into tin until 1/4 way up basins. Bake for 30 minutes or until puddings are cooked through.

3 Mix the passion fruit pulp and seeds and sugar in a small pan and heat gently until sugar dissolves. Take off heat and keep warm. Turn out puddings and serve with passion fruit sauce and a sprinkling of extra chopped stem ginger.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent