Ginger puddings with passion fruit sauce

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 100 gram(s) (3 1/2oz) unsalted butter
• 100 gram(s) (3 1/2oz) caster sugar
• 2  free-range eggs, lightly beaten
• 1 teaspoon(s) ground ginger
• 0.25 teaspoon(s) ground allspice
• 125 gram(s) stem ginger, finely chopped
• 125 gram(s) self-raising flour, sifted
• 150 ml (1/4pt) milk
• For the passion fruit sauce
• 4  ripe, sweet passion fruit
• 2 tablespoon(s) caster sugar

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

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