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Coconut and lime self-saucing pudding

Name: Coconut and lime self-saucing pudding
Total time: 1 h
Ingredients: butter 50g, softened; golden caster sugar 200g; limes 2, zested, plus more zest to serve; lime juice 100ml, (the juice of 1-2 limes, plus the juice from the zested limes, depending how juicy they are); eggs 3, separated; plain flour 75g, sifted; dessicated coconut 50g; coconut milk 250ml; icing sugar, for dusting; toasted coconut flakes, to serve

1 hour
serves 4
Easy

You've heard of chocolate and caramel self-saucing puddings but what about tropical coconut and zingy lime? With an indulgent, rich sauce and melt in the mouth souffle, this easy recipe will leave you with an impressive dessert fit for a festive gathering or special family treat

November 11, 2016 at 1:04 pm

Ingredients

butter 50g, softened
golden caster sugar 200g
limes 2, zested, plus more zest to serve
lime juice 100ml, (the juice of 1-2 limes, plus the juice from the zested limes, depending how juicy they are)
eggs 3, separated
plain flour 75g, sifted
dessicated coconut 50g
coconut milk 250ml
icing sugar for dusting
toasted coconut flakes to serve

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lime zest in a food processor. Add the lime juice, egg yolks, flour, desiccated coconut and coconut milk, blending after each addition. Tip into a large bowl.
Step 2

Whisk the egg whites to soft peaks with an electric whisk, and carefully tip into the blended mix. Gently fold together with a spatula or a metal spoon, trying not to lose any air.
Step 3

Butter an ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Pour the batter into the dish and smooth over the top lightly.
Step 4

Bake for 40-50 minutes until the top is lightly browned but still has a wobble. This will mean there’ll be a curd at the bottom of the dish. Remove the dish from the tray, dust with icing sugar, scatter over the coconut flakes, more lime zest and serve warm.