Heat oven to 160C/140C fan/gas 3. Line
a large, deep roasting tin with a tea towel,
set aside, and boil the kettle. Put 100g of
the curd in a bowl, mix the remaining curd
with the passion fruit seeds and pulp, and
divide between 6 teacups or ramekins
(mine were around 200ml).
Whisk the eggs and sugar together in
a large bowl until pale and fluffy – this will
take about 5 mins. Add the reserved
curd, butter, milk, flour and baking
powder. Fold the mixture together with a
spatula until there are no visible lumps of
flour, then divide between the teacups.
Put the teacups in the roasting tin.
Carefully fill the tin with hot water from
the kettle to come about halfway up the
sides of the teacups, being careful not
to get any water in the cups. Bake for
50 mins until risen and golden. Once
cooked, you can cool the puddings and
chill for up to a day, or wrap in cling film
and freeze for up to 2 months. To reheat,
bring to room temperature, put back in a
hot water bath in the oven and bake for
15 mins at 160C/140C fan/gas 3. Before
serving, dust each pudding with a little
icing sugar and put a spoonful of clotted
cream on top, if you like.