Coconut and lime self-saucing pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 50g butter, softened
- 200g golden caster sugar
- 2 limes, zested, plus more zest to serve
- 100ml lime juice, (the juice of 1-2 limes, plus the juice from the zested limes, depending how juicy they are)
- 3 eggs, separated
- 75g plain flour, sifted
- 50g dessicated coconut
- 250ml coconut milk
- 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.
