Little Upside-down Passionfruit and Ginger Puddings

From issue #4.
Photography by Photography by Simon Devitt.
Little Upside-down Passionfruit and Ginger Puddings

Serves: 6


pulp from 3 large passionfruit
3 tablespoons sugar
1 tablespoon water
2 tablespoons chopped preserved ginger in syrup
1 tablespoon syrup from the ginger

60 grams butter
90 mls golden syrup
120 grams sugar
1 large egg, beaten
125 mls buttermilk
120 grams plain flour
1⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1 1⁄2 teaspoons ground ginger


Topping: Combine the passionfruit pulp, sugar and water. Heat, stirring to dissolve the sugar. Add the ginger and ginger syrup. Divide between the ramekins.

Pudding: Preheat the oven to 180oC. Generously butter 6 small custard cups or ramekins. Line the bases with a disc of baking paper.

Melt the butter, stir in the golden syrup and sugar then add the egg and buttermilk. Sift the flour, salt, baking soda and ginger together into a large bowl. Add the butter mixture to the dry ingredients, stirring until smooth.

Pour into the ramekins on top of the passionfruit syrup, dividing the mixture evenly. Bake for about 20 minutes until puffed and golden.

Leave to cool for 10 to 15 minutes then run a sharp knife around the edge and turn out onto a serving plate. Serve with softly whipped cream. Serves 6

Preserved ginger in syrup: readily available from Asian food stores