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Passionfruit & ginger puddings


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the passionfruit pulp, water and 3 tbsp sugar in a heavy-bottomed pot until the sugar has dissolved, continually stirring. Then add the preserved ginger with 1 tbsp of the syrup. Mix well and set aside. Melt 60 gm butter in another saucepan. Remove from heat and mix in remaining sugar and the Golden Syrup until well combined. Add buttermilk and egg. Mix well and set aside.
  • Sift the flour, salt, baking soda and ground ginger into a large bowl. Add the butter mixture and mix until smooth.
  • Then generously butter 6 ramekins with extra melted butter and line them with baking paper rounds. Spoon the passionfruit equally into the ramekins and pour in the batter. 
  • Place the ramekins on a baking sheet and cook in the oven for about 20 mins until puffed and golden. Then remove and rest for about 10 mins, before running a knife around the edges and turning out on to individual plates.
  • Serve with whipped cream or ice cream alongside.


  • pulp from 4 passionfruit
  • 1 tbsp water
  • 3 tbsp + 120 gm sugar
  • 2 tbsp chopped preserved ginger in syrup (available at Asian grocers)
  • unsalted butter
  • 90 ml golden syrup
  • 125 ml buttermilk
  • 1 large egg, beaten
  • 120 gm plain flour
  • ¼ tspn salt
  • ½ tspn baking soda
  • 1½ tspn ground ginger
  • whipped cream or ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm