- 25g/1oz butter
- 125g/4oz caster sugar
- 40g/1½oz plain flour, plus extra for dusting
- 1 tbsp whole milk
- 2 free-range eggs, separated
- 8 passion fruit, inner pulp only, sieved to remove seeds
- butter, for greasing
- 200g/7oz caster sugar
- 200ml/7fl oz water
- 50ml/2fl oz coconut liqueur
- double cream, lightly whipped, to serve
- Preheat the oven to 180C/365F/Gas 4.
- Place the butter and sugar into a large bowl and mix together well, until light and fluffy.
- Add the flour, milk, egg yolks and half of the passion fruit pulp, and stir until just combined.
- Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.
- Fold the egg whites into the passion fruit mixture.
- Divide the cake mixture among four greased and floured 6fl oz/170ml ramekins or dariole moulds and place onto a baking tray.
- Transfer to the oven and bake for 12 minutes, or until cooked through.
- Meanwhile, for the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes, until thickened to a syrup, then remove from the heat.
- Add the remaining passion fruit pulp and the coconut liqueur and stir well.
- To serve, place the puddings in their dishes onto plates, drizzle the sauce over the top of each and top with a dollop of whipped cream.