Grease ramekins with butter and lightly dust with sugar to coat evenly on the base and sides.
Whisk eggs, sugar and passionfruit pulp in a bowl to combine, then whisk in melted butter, followed by the flour until smooth.
Fill ramekins to about two thirds full, then loosely cover with plastic wrap, leaving a small gap for steam to escape.
Cook cakes in microwave for 40-45 seconds until soft and fluffy.⏱ 1 min
Meanwhile, for the berry coulis, place a saucepan over medium heat. Once pan is hot, add berries and sugar, swirling until sugar has melted and coats the berries.
Meanwhile, for the whipped cream, whisk cream and sugar in a bowl to soft peaks.
To serve, turn puddings out into bowls, and spoon berries and cream to the side.