Firstly the pastry - how long to bake it for? And can I just make it cover the bottom of the pot rather than up the side as well? Otherwise the proportion of pastry to tart would be too much I think. The pastry always shrinks though so how do i deal with that? Or would it be easier just to use a buttery biscuit base?
Secondly the filling - cook it for 15 mins and have a look?
Yes, I'd do 15 mins or possibly even a bit less with the filling and then check.
Re the pastry, that's going to be difficult to do in ramekins so either substitute for a biscuit base as you suggested which I guess will turn it into a bit of a cheesecake (but without cheese...) type of thing or otherwise get some of those little individual loose base tartlet tins. Normally come in sets of 4. I just overlay the pastry and then trim as I'm filling the tin. alternatively you could buy the little ready made pastry cases found in the baking aisles in waitrose/m&s/morrisons etc
I think your buttery biscuit base is right. Maybe 1oz sugar, 2oz butter, 3oz flour, with the spices from the original? Agree with base only, or it won't have the right ratios. The ramekin side will hold the filling in. How stable is the uncooked filling? Could you try one in the oven, cook and cool, and do a taste check in fore committing all the mixture? I think I know what I'm going to try for pudding next weekend when we have guests thank you.
Ok, so pastry in ramekins is going to be too much faff. Biscuit base will be fine.
Yeah I think it would be fine to try one in the oven, good idea. I'll probably do a little test the weekend before and can always freeze the others.
This pudding is awesome but the big version often needs an extra 10 minutes in the oven. As the recipe says, it needs to be firm with a slight wobble. I've undercooked it before and while it still tastes gorgeous, it gets very sloppy.Also, it keeps very well, in fact my MIL said it was maybe even better the next day.