photo: Penny Williams
The spell-check function here on Blogger disagrees with me that "Passionfruit" is one word (and not two!), so we'll just have to labour under the assumption that it is, folks. The only thing that annoys me more than restaurants with "no bookings" policies is bad spelling...
I was recently looking for a quick dessert to make on a weekday evening, and came across steamed puddings. Of course, I have made them before, but only large puddings, which of course take about an hour and a half to cook. I spied the "1/2 hour individual moulds" on the recipe and was instantly converted. This recipe is based on that old favourite book of mine - "Cookery The Australian Way" (Fifth ed. - Cameron, Russell and Williams). I went a bit off the books with the flavouring since I had some lemons and passionfruit to use up.
This recipe makes approximately 6 ramekins, depending on their size (mine are 150ml).
Passionfruit and Lemon Steamed Puddings
1/2 cup (125gm) butter
1/2 cup (125gm) Castor sugar
1 egg, beaten
1 and 1/2 cups (225g) SR flour
1/2 cup (125ml) milk
juice and zest of 1 and 1/2 lemons
4 tbsp passionfruit pulp (I used tinned passionfruit pulp here)
Whipped cream, the serve
1. Cream butter and sugar in a mixing bowl.
2. Add egg and mix well.
3. Stir in lemon juice and zest, then flour and milk. Mix thoroughly.
4. Into the bottom of the ramekins, spoon the passionfruit pulp evenly
5. Place pudding mixture in ramekins (being careful not to mix with the passionfruit too much), approximately 2/3 full
6. Seal tightly (leaving room for the puddings to rise) with aluminium foil and rubber bands.
7. Bring water (enough to fill a large fry pan approximately halfway) to boil and place ramekins inside.
8. Cover with a tight fitting lid and occasionally check that the water has not boiled dry.
9. Leave for approximately half an hour, until the puddings have risen underneath the foil.
10. Remove foil, invert puddings and remove from the ramekin and serve with whipped cream.